My new and better chilaquiles recipe that uses two different types of chilies instead of one. The two chilies give it a lot more flavor. In this recipe, I also reduced the garlic cloves to one because I am not a huge garlic fan and I don’t like having a garlic after taste like the chilaquiles recipe left me from the first post. If you prefer a lot of garlic then leave two cloves in.
- 12-20 stale corn tortillas, left out over night to dry out
- corn oil
- 1/2 t. salt
- 2 dried ancho chilies
- 2 dried guajillo chilies
- 1 garlic clove
- optional: 1 onion
- Cut or tear the tortillas into 4 or 6 wedges. Chop optional onion.
- 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.
- Boil water in a small saucepan.
- 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.
- Once the chilies are heated and the water is boiled, turn off the burner for the water and place the 4 chilies into the saucepan with the boiling water. Cover it and let them soak for 15 minutes.
- 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.
- 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.
- Remove tortillas (and optional onions) and pat with a paper towel to remove any extra oil. Sprinkle salt on them.
- Wipe pan clean of any browned bits of tortillas.
- After the chilies have soaked for 15 minutes, in a blender, add the 4 chilies, 1 garlic clove, 1/2 teaspoon salt and 1 1/2 cups of the chili soaking liquid and blend until it is completely pureed.
- Pour the salsa into the saute pan and heat for five minutes on medium high heat.
- 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.
- Serve with beans, queso fresco, crema, or salsa tomatillo.