Although it’s a dish with humble beginnings, chilaquiles are now found in many varieties all throughout Mexico. Many believe that this dish was created from some leftover tortillas and the creativity of home cooks.
- 12 tortillas cut into six triangles (or a bag of totopos)
- 1/3 cup vegetable oil
- 1 1/2 cup of chicken breast, cooked and shredded
- 500g tomatillos
- 2 or 3 jalapeño peppers
- 1 garlic clove
- 3 Epazote leaves
- 1/2 cup of sour cream
- 1/2 cup of fresh Mexican cheese
- 1/3 cup chopped cilantro to garnish
- 2 slices of an onion separate the rings
- Salt, to season
- Cook 500g tomatillos, 2 or 3 jalapeño peppers and 1 garlic clove in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender.
- Drain the water, reserving 1/4 of the cooking liquid.
- In a blender, puree the peppers, tomatoes, garlic, add the reserved liquid if needed to get a saucier texture. Set aside.
- If using fresh tortillas, heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
- Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil.
- Add the sauce and the 3 epazote leaves, let it cook for 5 minutes. Season the sauce with salt.
- Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
- Serve garnished with cheese, cilantro, onion and topped with the cream. Serve with refried beans. Avocado is also a good addition to the plate!
Add a refried egg for breakfast, and you can use leftover rotisserie style chicken for the chilaquiles.