Easy Chilaquiles (Print Version)
# Ingredients:
01 -
12 corn tortillas, preferably stale, or left out overnight to dry out, quartered or cut into 6 wedges.
02 -
Corn oil, or other neutral oil for frying.
03 -
Kosher salt.
04 -
1 1/2 to 2 cups red chile sauce or salsa verde, store-bought or homemade.
05 -
Sprigs of epazote, optional.
06 -
Cotija cheese or queso fresco.
07 -
Crema Mexicana or creme fraiche.
08 -
Cilantro, chopped.
09 -
1 red onion, chopped.
10 -
Avocado, sliced or roughly chopped.
# Instructions:
01 -
Coat a large sauté pan generously with corn oil and heat over medium-high to high heat. Once the oil is hot and shimmering, add the tortilla wedges and fry them until they turn golden brown.
02 -
Remove the tortillas from the pan and let them drain on a paper towel-lined plate to absorb excess oil. Sprinkle lightly with kosher salt while still warm.
03 -
Wipe the pan clean of any browned bits. Add 2 tablespoons of oil and heat again until hot. Pour in the red chile sauce or salsa verde and let it cook for a few minutes, stirring occasionally. Add sprigs of epazote if using for additional flavor.
04 -
Gently add the fried tortilla pieces to the simmering sauce. Carefully turn them over, ensuring each piece gets thoroughly coated with the sauce. Let them cook for a few more minutes until they are heated through.
05 -
Serve the chilaquiles hot, garnished with cotija cheese, crema, chopped cilantro, chopped red onion, and avocado slices. Pair them with fried eggs, beans, or nopalitos for a complete meal.
# Notes:
01 -
For best results, use stale corn tortillas or dry them out in the oven to ensure they fry up crisp and golden.
02 -
The red chile sauce and salsa verde can be made ahead for convenience and stored in the refrigerator for up to a week.