Chilaquiles

Another Mexican recipe and a success! I am always eager to try out new Mexican recipes so this weekend I made chilaquiles for my boyfriend and his sister. I have made another version of chilaquiles before using tomatos, an onion, garlic and chiles de arbol for the salsa but I didn’t find it as flavorful as I wanted. I researched recipes and I tried one using ancho chiles today and I really liked it! Next time, I am going to try using half ancho chilies and half guajillo chilies.

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Ingredients:

  • 12-20 stale corn tortillas, left out over night to dry out
  • corn oil
  • salt
  • 3 dried ancho chilies
  • 2 garlic cloves
  • optional: 1 onion

Directions:

  1. Cut or tear the tortillas into 4 or 6 wedges. Chop optional onion.
  2. Using a pairing knife, cut a slit all the way down each chili on one side of the chili. Open up the chilies and remove all the seeds and stems.
  3. Boil water in a small saucepan.
  4. Heat  a skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat. Press down on the chilies for a few seconds and then turn them over to heat them for a few seconds. You only want to heat them to draw out more of their flavor. Make sure not to toast or burn them.
  5. Once the chilies are heated and the water is boiled, turn off the burner for the water and place the 3 chilies into the saucepan with the boiling water. Cover it and let them soak for 15 minutes.
  6. In a large saute pan, coat pan generously with corn oil so you have a small layer of oil on the bottom and heat on medium high to high heat.
  7. When the oil is hot, add the tortillas to the pan and fry until they are golden brown and crispy. Optional: add onion and cook until soft.
  8. Remove tortillas (and optional onions) and pat with a paper towel to remove any extra oil. Sprinkle salt on them.
  9. Wipe pan clean of any browned bits of tortillas.
  10. After the chilies have soaked for 15 minutes, in a blender, add the 3 chilies, 2 garlic cloves, 1/2 teaspoon salt and 1 1/2 cups of the chili soaking  liquid and blend until it is completely pureed.
  11. Pour the salsa into the saute pan and heat for five minutes on medium high heat.
  12. Add the fried bits of tortillas (and optional onions) to the salsa and turn off the burner. Make sure they are all covered with salsa.
  13. Serve with beans, queso fresco, crema, or salsa tomatillo.
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