Chilaquiles is a good way to use up left over tortillas. Like all great, simple recipes, this one probably came about when something quick and
filling was needed but only the most basic ingredients were available. This dish makes a wonderful breakfast or first course before a light entree.
- 8 corn tortillas (preferably bought the day before & left out to go stale)
- 1 or 2 serrano peppers (depending on how hot you like it)
- 3/4 C. oil
- 2 tomatoes, cooked (boiled or roasted)
- 1 pinch dried oregano (Mexican)
- 1/2 C. Manchego cheese or Monterey Jack
- 2 Tbsp. chopped onion
- 1/2 C cream
- Salt to taste
Cut the tortillas into 1" x 1" squares and, if possible, let them sit out a day before making this dish so they can get a bit stale.
Grind the tomatoes in a blender with the oregano, peppers, salt and water as needed to loosen the blades (about 1/3 cup) until smooth.
Or you may use a salsa rojo in place of the above.
Heat the oil in a large skillet and fry the tortilla chips until crisp and golden (I recommend doing this in batches), then remove and
drain on paper toweling. Drain the oil, reserving 2 Tbsp., and save the remainder for another occasion.
In the same skillet heat the reserved 2 Tbsp. oil and add the tomato or rojo sauce. Simmer for 5 minutes, add the tortilla chips and
remove from the heat. Add the cheese and allow it to melt. Serve hot, top with onions and cream and accompany with well-fried beans.
NOTE: It is quite common for this recipe to be made using a variety of left-over ingredients.
Recipe courtesy of Bruce Jensen of Jalisco Culinary Tours
& Armando's Restaurant at the Danza del Sol hotel in Ajijic, Jalisco, Mexico.