Chilaquiles is a traditional Mexican dish made with fried tortilla chips (totopos) quickly tossed in warmed red or greeen sauce. Chilaquiles should have a crunchy texture when served. Typically they are topped with an egg, cheese, cream and sliced onion rings.
1 dozen Corn tortillas, cut into wedges
1 bottle of Estolia's The Sauce
1/2 c chicken broth (veggie can be substituted)
Cotija or Queso fresco, crumbled
crema or sour cream
sliced onion rings
- Heat oil in a large skillet over medium heat.
- Add the tortillas and fry until crispy and golden brown. Try not to overcrowd pan. Cook in smaller batches if needed.
- Drain on paper towels. Set aside.
- Add The Sauce and broth to the skillet to warm through. Season to taste.
- If topping with a messy egg (fried) this is when you would begin process so the egg and chilaquiles will be done at the same time.
- Add tortilla chips to the sauce and quickly coat. You will want the tortillas to stay crunchy.
- Serve your chilaquiles and top with cheese, cilantro, sliced onions and egg (optional).
- Serve hot.
If you don't have crema you can use sour cream and add milk and salt to thin out.
Store bought corn tortillas tend to cook unevenly. I suggest tortilla from a tortilleria or panaderia when possible. I have two semi-commercial brands I love El Milagro (Texas) or Mi Rancho (California). They yellow corn tortillas from either brand are off the chart amazing.