Chilaquiles

Chilaquiles

From the first time I ate chilaquiles, I was an instant fan. There are a number of varieties but the one below was taught to me by my wife who was taught by her grandpa and remains to this day the best I have had.

One item to note is that corn tortilla selection is very important.  The prepackaged corn tortillas that do not even require refrigeration are not really suitable for human consumption.  If you have a tortilleria even vaguely close, it will be worth the drive to pick them up.  If you are among the truly lucky and can get them made from scratch then you should forsake all other tortillas as they cannot compare.

The last option which is the topic of another blog post is to make the tortillas from masa at home.  This can be tedious but relatively simple and definitely tastier than the prepackaged varieties.

Ingredients:
Salsa
1 Pint Canned Tomatoes
1 Tbsp Chicken Bouillon
2 Chiles de Arbol (adjust to taste, this is moderately spicy)
1 Tbsp Garlic Powder
1 Tbsp Onion Powder (or fresh onion)
Salt (only a little depending on sodium content of your bouillon)
Black Pepper

Tortillas
Corn Tortillas (12-14)
Vegetable Oil (for frying)
Salt

Topping
Queso Fresco

Mix all ingredients for the salsa in a sauce pan and simmer for at least 20 - 30 minutes (while you are frying tortillas)

I have found 12 tortillas to be the magic number of tortillas as long as you don't snack on too many while cooking them for the amount of salsa this recipe produces.  If I am particularly hungry while cooking, I might throw in an extra one.  A quick cut of the tortillas into 6 way parts prepare them for frying.

Much like croutons were originally served to use up older bread, chilaquiles are typically made with aged tortillas.  The frying refreshes the taste of the tortillas, lends texture, and prevents the sauce from turning the dish into a mush.  The goal is to sear them to a light brown with a little crunch but not to turn them into a corn chip.  Set aside each batch and let them drain on a paper towel to cut down on some of the oil.

Once all the tortillas have been fried and drained, puree all the ingredients for the salsa in a blender.  Return the chips to the frying pan (without fire), pour over the salsa stirring to ensure an even coating of the tortillas.  Crumble queso fresco over top and enjoy.