Chilaquiles
Ingredients
- For the red sauce:
17½ oz tomato (cut in halves)
1 pc. “serrano” chilli
2 pcs. small white onion (chopped into quarters)
4 pcs. cloves garlic
4 pcs. “guajillo” chilli
1 lt water
Salt
1½ oz coriander
2½ fl oz vegetable oil
- For the green sauce:
17½ oz green tomatoes (chopped in half)
3 pcs. “serrano” chilli
2 pcs. small white onion (chopped into quarters)
2 cloves garlic
1 lt (34 fl oz) water
Salt
1½ oz coriander
1 pc. “poblano” chilli
- Totopos (Corn chips):
12 pcs. corn tortillas
17 fl oz vegetable oil (for frying)
Directions
- For the red sauce:
- Remove seeds of guajillo chilli, and place in a pot with the rest of ingredients, (except the oil, salt and coriander).
- Let it boil approx 15 minutes. Reserve to cool down.
- Add the chillies and tomatoes to the blender and mix with ⅓ part of water, add the coriander and salt.
- In another pot, add the oil and when it’s hot, carefully pour the preparation. Let it boil for 3 minutes. Check the flavor. Season with salt.
- For the green sauce:
- Remove seeds of poblano chilli and place in pot with the rest of ingredients, (except the salt and coriander).
- Let it boil approx 15 minutes. Reserve to cool down.
- Add the chillies and tomatoes to the blender and mix with ⅓ part of water, add the coriander and salt.
- Check the flavor. If a little acid, add a pinch of sugar.
- Totopos (Corn chips):
- Cut the tortillas in triangle or square.
- Put it in the hot oil and let it fry, carefully take out when it has a nice golden brown color.
- Absorb the excess oil with paper towels.
Notes
- To make chilaquiles, you just pour the sauce (preheated) of your choice over the totopos, and top with sour cream, finely sliced onion, shredded cheese and coriander leaves for decoration.
