Chipotle Chilaquiles

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Salsa:
  • 3 tablespoons canola oil
  • 10 Roma tomatoes (about 2 1/4 pounds), roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1/2 yellow onion, roughly chopped
  • 2 canned chipotle chiles in adobo sauce
  • Salt and freshly ground black pepper
  • Tortilla Chips:
  • Vegetable oil, for frying
  • Sixteen 6-inch corn tortillas
  • Salt
  • 6 fried eggs, for serving, optional
  • 1/4 cup crumbled queso fresco
  • Thinly sliced red onions, for garnish
  • Mexican crema, for garnish
  • Chopped fresh cilantro, for garnish
Directions
  • For the salsa: Heat the canola oil in a medium heavy-bottomed skillet over medium-high heat. Add the tomatoes, garlic and onions and saute until golden brown, 10 minutes. Add the chipotles and saute for another minute.

  • Add the skillet ingredients along with 1 tablespoon salt and 1 teaspoon black pepper to a blender and process until smooth. Return the mixture to the skillet and cook over medium-low heat for 5 minutes; season with additional salt and pepper. Keep warm.

  • For the tortilla chips: Heat 2 inches of oil in a large, low Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. While heating, stack the tortillas and cut the stack into 8 triangles.

  • Working in batches, fry the tortilla triangles until crisp and golden in color, about 2 minutes per side. Remove the chips from the oil and drain on a paper towel-lined baking sheet; season with salt.

  • Add the tortilla chips to the skillet with the warm salsa, making sure all the chips are fully coated in the salsa. Transfer to a serving dish. Top with fried eggs if desired, and sprinkle with the queso fresco. Garnish with thinly sliced red onions, Mexican crema and chopped cilantro.


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    This recipe is featured in:

    The Kitchen