Looking for an easy, quick and impressionable breakfast morning meal to incorporate into your weekday or even weekend menu? Look no further than Chilaquiles. Whether you decide to dress up this meal as Chilaquiles Verdes or Chilaquiles Rojos, it is sure to be a game changer!
For the Chips
- ¼ cup of vegetable oil
- 12 corn tortillas ( preferably dry or stale), cut these into 8 wedges each
- kosher salt
For Salsa Rojos
- 4 roma tomatoes, chopped
- ½ large yellow onion, chopped
- 1 medium jalapeno, sliced
- 2 cloves of garlic
- 1¼ cup of low sodium chicken, or vegetable broth is optional
- 2 teaspoons of vegetable oil
- kosher salt
For Salsa Verde
- 8 medium tomatillos, husked and rinsed
- 1 serrano or jalapeno chile, stemmed
- ½ white onion, halved again
- 2 cloves of garlic
- ½ bay leaf
- 1 pinch of dried oregano
- 1 pinch of dried thyme
- ½ teaspoon of salt
- ¼ cup of low-sodium chicken broth
If you choose Salsa Rojos for your dish, start off by placing the tomatoes, onions, jalapenos, and garlic into a blender. It is optional to use a food processor, as long as you have the exact fitted blade attachment.
Blend together these ingredients after pouring in 1 cup of your chosen broth, until you obtain a smooth consistency.
After blending these ingredients, you want to cook the salsa. Heat two teaspoons of oil in a fry skillet until it begins to simmer. Once the oil is ready, add in the salsa and allow this mixture to cook and slightly thicken. This thickening process should take about 5-10 minutes. It is also optional to add additional broth to thin out the the salsa, if solely desired.
If you choose Salsa Verde for your dish, the technique is just about the same as Salsa rojos. However starting off, put the tomatilles, chile, onions, and garlic into a medium sized pot and proceed to add water until all veggies are covered.
Bring this pot to a boil over high heat. Once a nice boil is achieved, reduce the heat to medium-low and simmer until the veggies are soft and the tomatilles have turned a pale green. This process alone should take at least 15-20 minutes.
Once softness is achieved, remove from the heat and let veggies cool slightly.
Then transfer the boiled veggies, along with the water they cooked in, into the blender. Just alike the salsa rojos, the key is to achieve the same smooth texture. Halfway through blending these vegetables, add 1/2 bay leaf, a pinch of dried oregano, a pinch of dried thyme, 1/2 teaspoon of salt and your desired 1/4 cup of broth.
Be sure to aim for a smooth salsa to coat the tortilla chips in. Once desired salsa is created, cover and set this aside on a low burner to keep warm while prepping the chips.
Starting off with the dry or stale tortilla wedges that were cut in the beginning, heat about a 1/4 cup of oil in a large skillet over medium-high heat until it's simmering. Using dry or stale tortillas is also preferred, due to an easier frying process.
If it happens to be that the tortillas are fresh, cut them first and then proceed to place them in the oven to dry them out a little bit. Once they are dried out a bit, it is safe to proceed with the frying step.
Once the oil is ready to go, add about a quarter of the tortilla wedges and allow these to cook. Flip these chips once they have achieved a crisp and light brown color. Only one flip is needed to achieve this desired look.
Once chips are light brown and floating, drain these tortilla chips on a paper towel lined baking sheet. A baking sheet will allow all chips to be seasoned evenly and drained of oil properly.
Sprinkle these chips with salt, to the desired taste. And continue to repeat this process until all tortillas are fried, add more oil if and when needed.
After all tortillas are prepped, it is now time to coat these chips with the desired salsa. The salsa pan that was set aside, add the chips to this pan and stir carefully when coating them.
Taste and seasoning with salt is a must while putting all ingredients together. Don't be shy to add salt when needed because the desired taste is absolutely relying on your own tastebuds.
Be sure to cook these chips in the salsa until the tortilla chips are coated thoroughly. This process alone should take about 3 minutes to prevent creating overly, soggy chips.
Once desired coating is given, you have yourself a serving of 4, Chilaquiles. These chips will began to get soggy the longer they set in the salsa or when given a large amount of salsa. SO choose wisely the time allowed to set after plating and the amount used when coating. Each prep of salsas should create about a quarter of salsa each.
It is optional and completely upon desire to add extra servings to give more flavorful taste such as the following:
- Avocado/ Guacamole
- Sour cream (crema)
- Queso Fresco
- Fried eggs / Scrambled eggs
- Shredded Chicken
- Pico de gallo
- Refried Beans
- Roasted veggies
- Crisp radish
Serving: 1servingCalories: 323kcalCarbohydrates: 36.9gProtein: 5gFat: 18.6gSaturated Fat: 1.4gSodium: 561.7mgFiber: 5.7gSugar: 3.1g