Chilaquiles
-
Category
Breakfast and Brunch
-
Cusine
Mexican, Mexican and Tex Mex
What do you need?
How to make?
Ingredients
1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges
Corn oil
Salt
1 1/2 to 2 cups red chile sauce or salsa verde*
A few sprigs of epazote
Cotija cheese or queso fresco
Crema Mexicana or creme fraiche
Cilantro, chopped
Chopped red onion
Avocado, sliced or roughly chopped
Directions
In a large sauté pan, coat pan generously with corn oil, , heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown.
Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.
Wipe pan clean of any browned bits of tortillas.
Add 2 Tbsp oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. If you have a few sprigs of epazote, add them to the salsa.
Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.
Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.