Chilaquiles
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Often served as a breakfast dish, Chilaquiles are a delicious way to use up leftover corn tortillas. If you don’t have leftover corn tortillas, you can easily substitute - as I have done here - tortilla chips, but the better quality you can find, the better the end result will be.
Chilaquiles are tortillas tossed with either red or green chili sauce, and served with eggs, chicken or beef. For this recipe, I made a salsa de chile rojo. Often served with cotija cheese, my preference is a softer and milder queso panela.
The sauce is the most complicated part of this recipe, but by no means arduous or time consuming. You can buy ready made salsas, but it’s worthwhile take the time to make it from scratch.
I prefer mine served with fried eggs, and enjoy the race to eat them before the tortillas become too soft from the salsa.
Chilaquiles
Chilaquiles
Servings: makes 4 cups of salsa
Ingredients
Salsa de chile rojo
6 dried guajillo chillies
4 dried ancho chillies
4 garlic cloves
1 tsp Mexican oregano
2 tsp salt
2 tsp sugar
1/3 cup vinegar
1/2 tsp cumin
3 cups very hot water
To assemble Chilaquiles
Corn tortilla chips - 1 cup per person
1/2 cup of prepared salsa per person
2 fried eggs, or 1/2 cup cooked beef or chicken per person
1/4 cup queso panelo per person
Chopped cilantro for garnish
Instructions
To make the salsa
Soak the dried ancho and guajillo chilies in 3 cups of very hot water for 20 minutes
Add soaked chilies to a blender with the remaining salsa ingredients with the soaking water and blend until smooth.
Place blended sauce into a pan and simmer for 20 minutes.
To assemble the Chilaquiles
Take 1 cup of tortilla chips per person and toss with 1/2 cup of warmed salsa until coated.
Add to a bowl, add the cheese and whichever other toppings are your preference.
Enjoy!
