Chilaquiles
RECIPE
CHILE SAUCE
▪75g or 12-14 guajillo chiles (stem and seeds removed)
▪200g or (2 large roma) fresh tomatoes, chopped
▪10g or 1 large clove garlic
▪75g or 1/2c onion, chopped
▪15g or 1Tbsp cider vinegar
▪15g sugar or 1Tbsp + 1tsp
▪6-8g or 1-1.5tsp salt
Add chiles, tomato, and garlic to a medium sauce pot and cover with water. I use about 1.5L/qt for my 3qt pan.
Bring mixture to a boil over high heat. Once it’s boiling, stir and press chiles to submerge, cover the pot, and allow to soften off heat for 15 minutes.
Add softened chiles and tomatoes into a blender along with 300-350g/mL of the chile cooling liquid. Blend on high until very smooth.
Drop the pan you used for the chiles back over medium heat with a squeeze of olive oil, onion, and a large pinch of salt. Cook the onion until softened.
Add in the chile puree along with cider vinegar, sugar, and salt. Stir and cook for 15-20 minutes, stirring occasionally, until reduced by about 50%. Taste for seasoning and adjust with salt, sugar, or vin if needed.
CHIPS
▪12oz or 350g fresh thick corn tortillas (i use el milagro brand)
▪High smokepoint neutral oil (like canola or vegetable)
Stack tortillas and cut into 8 triangles. Heat oil in large pot over medium with about 2qt/L high smokepoint neutral oil (making sure oil comes no more than halfway up pot) and heat to 350F/190C.
Drop cut tortillas in the oil (in 2 batches), using a spider or long spoon to move around and ensure chips don’t stick together. Fry for about 3.5 minutes until crisp and golden.
Transfer chips to a paper towel lined bowl and salt well while warm.
Transfer to a wire rack to keep crisp. Fry second half of tortillas. Drain and salt, then transfer to wire rack.
LIME CREMA
▪100g or 1/2c sour cream
▪175g or 3/4c heavy cream
▪20-25g or 1 1/2Tbsp fresh lime juice (Juice of 1 medium lime)
▪Zest of 1/2 lime
Chop lime zest well then mix together all ingredients.
PUTTING IT TOGETHER
▪Tortilla chips (fresh fried preferred, recipe above)
▪Chiaquiles chile sauce (recipe above)
▪Oaxaca (part skim Mexican melting cheese), shredded (sub chihuahua or even mozzarella as a last resort)
▪Egg (1 per portion)
▪Avocado
▪Cilantro
▪Lime crema (recipe above)
Preheat overn to 450F/230C.
In a saute pan over high heat, add a big handful of chips (or ¼ of the batch if you friend your own), followed by 6-8oz of chile sauce. Toss to coat the chips.
Add a big pinch of cheese. Toss to incorporate slightly then top with another big pinch of cheese on top.
Place pan in oven to melt cheese for about 90 seconds.
In another saute pan over medium, add a squeeze of oil, egg, and pinch of salt and cook until egg white is fully set on the bottom. Add egg pan to the oven to set the top of the egg for about a minute.
Add melty saucey chips to a bowl and top with the egg. Garnish with avocado slices, lime crema, and cilantro.
