Chilaquiles is a Mexican dish created out of the necessity to use up stale tortillas and left over meats and vegetables. I think that it is the ultimate one dish meal for leftovers that I know of. It goes over well at our house. I have made a few different varieties of chilaquiles before I found this one by Rick Bayless in the March 2007 edition of Food & Wine Magazine, Chipotle Chilaquiles. I like the depth of flavor and ease of preparation of this recipe.
It just so happens that I have some carnitas sitting in waiting. Carnitas is a traditional Mexican way of cooking pork shoulder. It is slow cooked to make it super tender, then put under high heat to crisp it up. Super scrumptious! You could use chicken, as the original recipes states, or other meat, vegetables, or even tofu. Very versatile dish, you are only limited by your own creativity. This one of those recipes where every cook has their own spin.
Chilaquiles
adapted from Rick Bayless
- 28oz (800g) can whole tomatoes
- 2 chipotle chiles in adobo
- 1 1/2 Tbsp vegetable oil
- 1 large onion, white preferably, chopped, divided
- 3 garlic cloves, minced
- 1 1/2 cups low-sodium chicken broth
- salt & pepper
- 8 oz (200g) tortilla chips
- 1 1/2 cups shredded meat
- 1/4 cup grated parmesan, queso anejo, or feta (I used feta)
for serving:
sour cream
cilantro leaves
lime wedges
guacamole
pickled onions
1. In a blender or food processor, combine the tomatoes and 1/2 cup of the liquid with the chipotles; blend until almost smooth.
2. In a large, deep skillet, heat the oil and saute 2/3 of the onion over moderate heat until browned around the edges, about 6 minutes. Add the garlic and cook until fragrant. Pour in tomato puree and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt & pepper to taste.
3. Gently stir the tortilla chips into the sauce, making sure they are well coated. Top with remaining onion, meat and cheese. Combine and serve with condiments.
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