Easy Chilaquiles by Vianney Rodriguez

Imported from thekitchn.com by @rrry3k
Easy Mexican

Fried corn tortilla chips simmered in a brothy sauce is quick and make-ahead friendly.

Best enjoyed as Snack

Ingredients

for
servings
  • 1/4 cup Vegetable oil, for frying
  • 12 corn tortillas, cut into 8 wedges each
  • Kosher salt
  • 4 Roma tomatoes, about 1 1/2 pounds, chopped, or 2 large tomatoes
  • 1/2 large yellow onion, chopped
  • 1 jalapeño, remove the seeds for a less spicy dish, medium, sliced
  • 2 cloves Garlic, peeled
  • 1 1/4 cups low-sodium chicken, or vegetable broth
  • 2 tsp Vegetable oil
  • Kosher salt
  • Diced avocado or guacamole
  • Crema
  • Queso fresco
  • Fried eggs
Nutrition Facts
1
Amount per serving
Calories
403
% DV*
Total Fat 21g 27%
Saturated Fat 3g 17%
Unsaturated Fat 16g
Sodium 69mg 3%
Total Carbs 42g 15%
Dietary Fiber 6g 21%
Sugars 5g 9%
Protein 15g 30%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.

  2. 2

    Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.

  3. 3

    Place 1 1/2 pounds chopped tomatoes, 1/2 chopped yellow onion, 1 sliced medium jalapeño, and 2 cloves of peeled garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of low-sodium chicken or vegetable broth. Blend until smooth.

  4. 4

    Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes (the consistency of the salsa will vary depending on the size and juiciness of the tomatoes). Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed.

  5. 5

    Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.

  6. 6

    Serve warm garnished with diced avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.