Jalisco-Style Chilaquiles
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Jalisco-Style Chilaquiles

1. Water, divided - 6 cups
2. Tomatoes, halved - 3 medium
3. Dried red chile peppers, or more to taste - 10
4. Pasilla chile peppers - stems, seeds, and veins removed - 2
5. Salt to taste - 2
6. Corn tortillas - 15
7. Vegetable oil for frying - 2 cups
8. Onion, finely chopped - ½
9. Crumbled queso fresco, or to taste - ¼ cup

How to cook deliciously - Jalisco-Style Chilaquiles

1. Stage

Combine 3 cups water, tomatoes, and chile peppers in a saucepan and bring to a boil. Reduce heat and simmer until softened, about 8 minutes.

2. Stage

Heat remaining 3 cups water in a separate saucepan.

3. Stage

Drain tomato-pepper mixture and transfer to a blender. Blend until sauce is smooth, adding about 1/2 cup hot water if needed. Season with salt.

4. Stage

Cut tortillas into medium chip-sized pieces using kitchen shears.

5. Stage

Heat oil in a heavy-bottomed pot over medium-high heat. Fry tortilla chips in batches until firm and crispy, about 1 minute per batch. Drain on paper towels and let cool.

6. Stage

Spread about 1 teaspoon of the hot oil in a large pan. Carefully pour in tomato-pepper sauce. Add 2 1/2 cups hot water and bring to a simmer. Stir in tortilla chips and reduce heat to medium-low. Stir gently until chips are bright orange but still somewhat crunchy, about 1 minute.

7. Stage

Transfer to serving plates and garnish with onion and queso fresco.