Thursday, July 15, 2010
I think my wife discovered chilaquiles on our honeymoon in Puebla, MX. We were at a hotel that had been a convent back in the colonial period (probably for some really rich nuns because the place was very impressive). They had a great breakfast buffet and we had our choice of different types of the dish almost every morning. While I had never thought much about them before, my wife was so excited, I think she ate them for every breakfast. So of course they show up every once in a while around our house!
Chilaquiles (chee-lah-key-les) are small, corn chip sized pieces of corn tortillas that are lightly fried and served with a chile sauce and cheese. In a sense, it's like a tasty casserole that can be eaten either for breakfast or as a regular meal. The sauces can vary from red to green chile or mole sauce.
Instead of frying the corn tortilla pieces, I prefer to bake them, brushed with a little vegetable oil. They crisp nicely and don't soak up all the oil that the traditional method does.
For corn chips:
12 corn tortillas.
1 T. vegetable oil
Preheat the oven to 350 degrees. Brush both sides of the tortillas with oil and cut into eighths to make chips. Spread out on a baking pan and bake for 12 to 15 minutes (stirring/turning the chips at about 7 minutes).
3 cups red chile sauce
1 cup grated cheese
cilantro and green onion for garnish