Chilaquiles Cheat Version
Ingredients
- 12 Corn tortillas preferably stale, or left out overnight to dry out cut into 6 wedges/triangles. Corn chips can be used instead
- Corn oil
- Salt
- 2 cups Salsa verde or salsa roja see notes
Salsa Verde
- 8 Green tomatillos
- ½ Jalapeno
- 1 Serrano Chili
- 2 cloves Garlic finely chopped
- ½ White onion sliced
- Salt
- 1 cup Stock optional. See notes
Garnishes
- Cotija cheese or queso fresco
- Cheddar cheese
- Crema or crème fraiche
- Chopped cilantro
- Chopped red onion
- Sliced avocado
Instructions
Salsa Verde
- Put tomatillos, husks removed into a saucepan and cover with water by an inch
- Add jalapeno and serrano chilies, stems and seeds removed. Bring to a boil and cook for 5-10 minutes until tomatillos have changed color and are cooked through
- In another pan add some olive or avocado oil and saute the white onion together with garlic
- Use a slotted spoon to remove the tomatilloes and chilies and add to a blender together with the onion and garlic and mix.
- Add a cup of the cooking liquid (or stock) and salt to taste.
Chilaquiles
- In a large sauté pan, coat the pan generously with corn oil, (1/8 inch), heat on medium high to high
- When the oil is quite hot, add the tortillas in small batches, fry until golden brown
- Remove tortillas and dry on a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas
- Wipe pan clean of any browned bits of tortillas
- Add 2 Tbsp of oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes
- Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more
- Remove from heat and place into a serving dish
- Top the chilaquiles with your selection of garnishes and serve
Notes
Salsa
You can use any pre-made salsa from your local grocery store and add a bit of dry chilli powder to add more flavor.
or
You can also use the salsa roja from the normal chilaquiles recipe instead of the salsa verde.
Stock
You can keep some of the cooking liquid from the tomatilloes instead.
We used chicken stock, but you could also use vegetable stock to keep it vegetarian