Chilaquiles

As a kid, growing up on the Canadian Prairies, Mexican food was Taco Time at the nearest food court. Greasy ground beef in a fried taco with Mexi-Fries (which were actually Tater Tot). Fatty, salty and entirely satisfying.

By the time I got to University, an actual “Mexican” restaurant had opened in town. It was trendy and fun, and nobody seemed to notice that the guacamole was mushy, bland, and likely made from a package.

Moving to Texas was an eye opener. Not only did I learn the correct pronounciation of words like chipotle, guacamole, I also got to try amazing new foods like tamales, horchata, tortas, elotes and nopales (steamed masa, ground rice drink, Mexican sandwich, corn, and prickly pear cactus).

And then there are chilaquiles. When I first heard of chilaquiles, which are essentially tortilla chips (topotos) simmered in salsa, topped with cheese and meat, my first thought was “soggy nachos”. But chilaquiles are so much more. They are considered the ultimate Mexican comfort food, and also the ultimate hangover food. Everyone seems to make it a different way, depending where in Mexcio you live, and what your family preferences are. It can be as easy as throwing some leftover tortilla chips into heated salsa, or as complicated as roasting your own vegetables and frying day-old tortillas. I went with complicated.

Chilaquiles.

Adapted with apologies from the kitchen of Luis Alaniz and various websites.

Makes 4 servings

6 small, corn tortillas

¼ cup vegetable oil for frying

6 plum tomatoes, quartered and cored

1 medium onion, quartered

2 cloves of garlic

1 jalapeño, seeded

1 tbsp vegetable oil

2 tbsp fresh cilantro

1 tsp of chicken bouillon or salt

1 cup of low salt chicken stock or water

1 cup of shredded, roast chicken

Queso fresco (or crumbled feta cheese)

Mexican crema (or sour cream)

1.       Cut the corn tortillas into quarters.

2.       Place the ~¼ cup of oil in a large skillet, heat over medium high heat.

3.       Working in batches, fry tortillas until crisp, about 2-3 minutes. 

4.       Transfer chips to paper towel lined tray to blot, and season with salt.

5.       Preheat broiler

6.       Place tomatoes, onion, garlic and jalapeño on a cookie sheet.

7.       Drizzle with 1 tbsp of oil, lightly toss with hands.

8.       Broil in the oven, stirring occasionally, for about 10-20 minutes until vegetables begin to char.

9.       Remove from oven and let cool.

10.   Place the roasted vegetables and cilantro into food processor and process until blended, but still chunky

11.   Add salsa, chicken bouillon, chicken stock, and shredded chicken to a medium sized saucepan or skill. Heat until simmering.

12.   Add tortilla chips and gently stir so that they are well coated. Let ingredients simmer until the liquid is absorbed and the tortilla chips are just softened, about 2 minutes (or less if you prefer crisper chips)

13.   Transfer chilaquiles to a serving plate and garnish with remaining cilantro, crema, queso fresco, sliced jalapenos. Also great with eggs.