Name: Canned Tomato Chilaquiles
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 10 corn tortillas -; 2 tbsp. extra-virgin olive oil -; Chili powder -; Kosher salt -; 1 tbsp. extra-virgin olive oil -; 1 tsp. ground cumin -; 1/2 tsp. smoked paprika -; 1 tsp. ground coriander -; 1 tsp. Freshly ground black pepper -; 1 tbsp. ground chile -; 1 tbsp. gochugaru -; 1 tsp. dried oregano -; 8 cloves garlic, roughly chopped -; 1/2 medium onion, diced -; Seeds and membranes from 2 jalapeños, diced -; 1/2 carrot, chopped -; 1 (15-oz.) can crushed tomatoes -; 1 tsp. granulated sugar -; 1 tsp. sambal oelek -; 1/2 medium onion, diced -; 1 jalapeño, seeds removed -; 1/3 c. freshly chopped cilantro -; Kosher salt -; 1 tbsp. white vinegar -; Juice of 1 mandarin -; Sour cream, for serving (optional) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Canned Tomato Chilaquiles

1. 10 corn tortillas -

2. 2 tbsp. extra-virgin olive oil -

3. Chili powder -

4. Kosher salt -

5. 1 tbsp. extra-virgin olive oil -

6. 1 tsp. ground cumin -

7. 1/2 tsp. smoked paprika -

8. 1 tsp. ground coriander -

9. 1 tsp. Freshly ground black pepper -

10. 1 tbsp. ground chile -

11. 1 tbsp. gochugaru -

12. 1 tsp. dried oregano -

13. 8 cloves garlic, roughly chopped -

14. 1/2 medium onion, diced -

15. Seeds and membranes from 2 jalapeños, diced -

16. 1/2 carrot, chopped -

17. 1 (15-oz.) can crushed tomatoes -

18. 1 tsp. granulated sugar -

19. 1 tsp. sambal oelek -

20. 1/2 medium onion, diced -

21. 1 jalapeño, seeds removed -

22. 1/3 c. freshly chopped cilantro -

23. Kosher salt -

24. 1 tbsp. white vinegar -

25. Juice of 1 mandarin -

26. Sour cream, for serving (optional) -

How to cook deliciously - Canned Tomato Chilaquiles

1. Stage

Make the roasted tortillas: Preheat oven to 350°. On a large baking sheet, brush both sides of each tortilla with oil, then season all over with chili powder and salt. Spread tortillas out as much as possible, with as little overlapping as possible. Bake until golden and lightly crispy, 13 to 15 minutes. Let cool slightly.

2. Stage

Make the red tomato sauce: In a large skillet over medium heat, heat oil. Add spices and stir until fragrant, about 30 seconds. Add garlic, onion, jalapeño seeds, and carrot and cook until softened, about 5 minutes. Add in tomatoes, sugar, and sambal and bring to a simmer.

3. Stage

Make the jalapeño salsa: In a small food processor, add all ingredients, season with salt, and pulse until mixture is finely diced.

4. Stage

Tear and break 8 of the roasted tortillas into 2" pieces, then stir into the sauce and left soften slightly. Remove pan rom heat.

5. Stage

Serve chilaquiles with jalapeño salsa and remaining roasted tortillas crushed on top. Dollop with sour cream, if desired (and not vegan).