Chilaquiles en Salsa de Chipotle
Chilaquiles en Salsa de Chipotle
Ingredients
For the Chipotle Sauce
- 1 1/2 pounds Roma tomatoes, halved
- 1/2 white onion, medium, roughly chopped
- 3 garlic cloves
- 2 chipotle peppers in adobo sauce, or more, to taste
- 1 tablespoon adobo sauce, from the can of chipotles
- 1 1/2 cups chicken broth
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon granulated sugar
For the Tortilla Chips
- 12 corn tortillas, stale, cut into 6-8 wedges each
- 3 cups vegetable oil, for frying
- 1/2 teaspoon salt, for seasoning chips
For Serving
- 1/2 cup cotija cheese, crumbled
- 1/4 red onion, small, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Mexican crema, or sour cream
- 1 avocado, ripe, sliced or diced
- 4 fried eggs, optional
Instructions
- 1
Prepare the sauce base: Place the halved Roma tomatoes, roughly chopped white onion, and garlic cloves on a baking sheet. Roast in a preheated oven at 400°F for 15-20 minutes, or until softened and slightly charred. Alternatively, boil them in water until tender.
⏱️ 20 min•🌡️ 400
- 2
Blend the sauce: Transfer the roasted (or boiled) tomatoes, onion, and garlic to a blender. Add the chipotle peppers, adobo sauce, chicken broth, salt, and granulated sugar. Blend until completely smooth. Taste and adjust seasoning if needed.
⏱️ 5 min
- 3
Simmer the sauce: Heat 1 tablespoon of vegetable oil in a large saucepan or Dutch oven over medium heat. Pour in the blended sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and flavors have melded.
⏱️ 15 min
- 4
Fry the tortilla chips: While the sauce simmers, heat 3 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F. Fry the corn tortilla wedges in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy. Transfer the fried chips to a paper towel-lined plate to drain excess oil, and immediately sprinkle with 1/2 teaspoon of salt.
⏱️ 15 min•🌡️ 360
- 5
Combine and serve: Add the fried tortilla chips to the simmering chipotle sauce, stirring gently to coat all the chips evenly. Cook for 1-2 minutes, just until the chips are softened but still have a slight bite. Do not overcook, or they will become mushy. Serve immediately onto individual plates.
⏱️ 2 min
- 6
Garnish: Top each serving generously with crumbled cotija cheese, thinly sliced red onion, chopped fresh cilantro, a drizzle of Mexican crema (or sour cream), and slices of fresh avocado. For a heartier meal, add a fried egg on top of each serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chilaquiles en Salsa de Chipotle
Ingredients
For the Chipotle Sauce
- 1 1/2 pounds Roma tomatoes, halved
- 1/2 white onion, medium, roughly chopped
- 3 garlic cloves
- 2 chipotle peppers in adobo sauce, or more, to taste
- 1 tablespoon adobo sauce, from the can of chipotles
- 1 1/2 cups chicken broth
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon granulated sugar
For the Tortilla Chips
- 12 corn tortillas, stale, cut into 6-8 wedges each
- 3 cups vegetable oil, for frying
- 1/2 teaspoon salt, for seasoning chips
For Serving
- 1/2 cup cotija cheese, crumbled
- 1/4 red onion, small, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Mexican crema, or sour cream
- 1 avocado, ripe, sliced or diced
- 4 fried eggs, optional
Instructions
- 1
Prepare the sauce base: Place the halved Roma tomatoes, roughly chopped white onion, and garlic cloves on a baking sheet. Roast in a preheated oven at 400°F for 15-20 minutes, or until softened and slightly charred. Alternatively, boil them in water until tender.
⏱️ 20 min•🌡️ 400 - 2
Blend the sauce: Transfer the roasted (or boiled) tomatoes, onion, and garlic to a blender. Add the chipotle peppers, adobo sauce, chicken broth, salt, and granulated sugar. Blend until completely smooth. Taste and adjust seasoning if needed.
⏱️ 5 min - 3
Simmer the sauce: Heat 1 tablespoon of vegetable oil in a large saucepan or Dutch oven over medium heat. Pour in the blended sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and flavors have melded.
⏱️ 15 min - 4
Fry the tortilla chips: While the sauce simmers, heat 3 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F. Fry the corn tortilla wedges in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy. Transfer the fried chips to a paper towel-lined plate to drain excess oil, and immediately sprinkle with 1/2 teaspoon of salt.
⏱️ 15 min•🌡️ 360 - 5
Combine and serve: Add the fried tortilla chips to the simmering chipotle sauce, stirring gently to coat all the chips evenly. Cook for 1-2 minutes, just until the chips are softened but still have a slight bite. Do not overcook, or they will become mushy. Serve immediately onto individual plates.
⏱️ 2 min - 6
Garnish: Top each serving generously with crumbled cotija cheese, thinly sliced red onion, chopped fresh cilantro, a drizzle of Mexican crema (or sour cream), and slices of fresh avocado. For a heartier meal, add a fried egg on top of each serving.
⏱️ 3 min