celebrating chilaquiles delicious
Description
celebrating chilaquiles
Today, I'm excited to share the simplest chilaquiles recipe that will get you in and out of the kitchen quickly and leave you grinning from ear to ear on a Sunday morning. Let's go!
What Are Chilaquiles?
The name "chilaquiles" originates from the Nahuatl language, meaning "chilis and greens." This traditional Mexican dish made its way to the United States in 1898 when it was featured in "The Spanish Cookbook" by Encarnación Pinedo.
At its core, chilaquiles are made with fried corn tortilla chips simmered in a flavorful, brothy sauce. Not only is this dish budget-friendly, but it’s also perfect for entertaining, as the main components—the chips and the sauce—can be prepared ahead of time. Chilaquiles make a fantastic meatless meal and are ideal for weeknights when you need something delicious on the table in under 30 minutes.
Ingredients
For serving
For salsa roja
For the chips
Instructions
Fry the tortillas: Heat 1/4 cup of oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and fry, flipping once, until they are lightly browned and crisp.
Drain the tortilla chips: Transfer the freshly fried chips to a paper towel-lined baking sheet to drain. Lightly sprinkle with salt. Repeat the process with the remaining tortillas, adding more oil if necessary.
Make the salsa roja: In a blender or food processor, combine the tomatoes, onion, jalapeño, and garlic. Add 1 cup of the broth and blend until smooth.
Cook the salsa: Heat 2 teaspoons of oil in a large skillet over medium-high heat until shimmering. Add the blended salsa and cook, stirring occasionally, until slightly thickened, about 5 to 10 minutes (the consistency will depend on the size and juiciness of the tomatoes). If needed, add more broth to thin the salsa. Taste and season with salt as needed.
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Note
Make Ahead: You can prepare the chips and salsa roja in advance. If needed, reheat the salsa using extra chicken or vegetable broth.
Storage: Store any leftover chilaquiles for up to one day.
