Chilaquiles
Ingredients
- 8 corn tortillas cut into small squares or strips
- 1 large roasted tomato
- 12 spring onions with the white part, chopped
- 1 dried roasted mirasol chili
- 2 roasted and dried bird’s beak chilis
- 1 cup of green tomatoes roasted
- 1 garlic cloves
- 2 cloves
- Salt to taste
- 4 oz freshly grated Monterrey Jack cheese
- Vegetable oil for frying
To serve:
- avocado fresh cheese, cilantro, sour cream, beans, and fried eggs
Instructions
- In a large saucepan, deep fry the tortilla pieces in batches. Salt them halfway through. Once browned and crisp, transfer to a bowl lined with paper towels.
- Drain the oil from the pan, leaving about 1 teaspoon. Turn the heat to medium-low and sauté the spring onions, stirring occasionally, for about 2 minutes.
- Add the tortilla pieces back to the pan and mix them with the onions, fry for another 2 minutes, stirring constantly. Remove from pan and place in a bowl.
- In a blender, place the dried chilis, garlic, cloves, and a cup of water, plus some salt, and blend until combined.
- Pour the chili sauce into the pan through a colander. Turn on the heat to medium-low to start simmering the chili sauce.
- Add the roasted tomato and green tomatoes to the blender and pulse until salsa-like. Pour the tomato sauce in the pan, season with salt, and let simmer for about 10 minutes.
- Add the fried tortilla pieces and green onions to the sauce, stir and let them boil for 3-5 minutes. Don’t go over 5 minutes.
- Turn off the heat, sprinkle grated cheese on top, and let it melt. Serve the chilaquiles with toppings of choice.
Video
Nutrition
Calories: 294kcal | Carbohydrates: 21g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 145mg | Potassium: 375mg | Fiber: 5g | Sugar: 3g | Vitamin A: 737IU | Vitamin C: 15mg | Calcium: 194mg | Iron: 1mg