The MEXICO Report
By Susie Albin-Najera
Ahh, chilaquiles. I could eat them for breakfast, lunch and dinner! Anyone can make them and you don’t have to be a professional chef make good ones. Believe me, if I can do it — you can too.
For those unfamiliar with chilaquiles, they are a popular Mexican dish, usually served for breakfast and consist of corn tortillas cut in quarters, fried and served with red or green sauce, topped with Mexican sour cream, onions and Cotija cheese.
Is your mouth watering yet? Well, many of you have been asking for my chilaquiles recipe so … here it is! We had a really neat chilaquiles experience a while back if you want to check it out. P.S. I first learned to make chilaquiles in a cooking class in Oaxaca, which I highly recommend doing.
Chilaquiles recipe a la The Mexico Report
1 package of corn tortillas
corn (or vegetable) oil
green salsa (you can purchase a bottle or make by hand with green tomatillos, etc.)
Heat skillet, pour in corn oil, break tortillas into triangular shapes (fold corn tortilla in half then in half again, and again).
Place tortilla triangles in skillet. Wait until they are crispy. Turn them over and resume frying for another minute or so.
Pour in the green salsa into the skillet.
Place all chilaquiles on plate. Slap on some sour cream, chopped onions and cover with crumbled cotija cheese. Serve crispy and hot!