Chilaquiles

Name: Chilaquiles
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 3 dried ancho chiles, stems and seeds removed; 473 milliliters vegetable or canola oil for frying; 3 chicken thighs, cooked and shredded (optional, see “Game plan” above); 20 6-inchs (6-inch) corn tortillas (preferably stale), each cut into 8 wedges; 59 milliliters crème fraîche, crema, or sour cream; 473 milliliters bunch fresh cilantro, tough stems removed and coarsely chopped (about; 1 lime, juiced; 2 teaspoons kosher salt; 2 mediums limes, cut into wedges; 118 milliliters low-sodium chicken broth; 59 milliliters crumbled Cotija cheese or shredded Monterey Jack cheese; 3 mediums radishes, thinly sliced; 3 serrano chiles, stems removed and coarsely chopped (seeds and membranes removed if youre heat-sensitive); 2 mediums tomatoes, cored and coarsely chopped; 355 milliliters medium white onion, small dice (about

Chilaquiles might be just the main course you are searching for. This recipe makes 6 servings with 508 calories, 19g of protein, and 24g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. If you have cilantro, corn tortillas, limes, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Bring a small pot of water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Place ancho chiles in a single layer in a small frying pan and toast over medium heat until crispy and fragrant, about 4 minutes.

Ingredients you will need

Ancho Chili Pepper

Toast

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Frying Pan

Transfer chiles to a medium, heatproof bowl.

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Chili Pepper

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Bowl

Pour boiling water over chiles to completely cover them and soak until they are soft and pliant, at least 10 minutes.

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Chili Pepper

Water

Drain chiles and place in the bowl of a blender or food processor along with tomatoes, 3/4 of the diced onion, the serrano chiles, and about 1 cup of the chopped cilantro.

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Serrano Pepper

Cilantro

Tomato

Chili Pepper

Onion

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Food Processor

Blender

Bowl

Add salt and chicken broth and blend until smooth.

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Chicken Broth

Salt

Heat oil in a large cast iron skillet or frying pan over medium-high heat until 350°F, about 10 minutes. Fry tortillas in 5 batches until they are crisp and have stopped furiously bubbling, about 1 minute per batch.

Ingredients you will need

Tortilla

Cooking Oil

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Frying Pan

Remove with a slotted spoon to a paper-towel-lined baking sheet and sprinkle with salt.Carefully strain oil into a heatproof container. Wipe out the pan and return it to the stove over medium-high heat. Take 1/4 cup of the used oil and add it to the skillet (discard the remaining oil). When it is shimmering, carefully pour in blended chile mixture (it will bubble furiously) and fry it, stirring often, until it is fragrant and no longer raw-tasting, about 7 minutes.Reduce heat to medium low and stir in lime juice. Taste and, if necessary, adjust seasoning with salt.

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Lime Juice

Seasoning

Chili Pepper

Salt

Cooking Oil

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Slotted Spoon

Baking Sheet

Frying Pan

Stove

Add fried tortillas, stirring gently until they are softened and well-coated with sauce.

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Tortilla

Sauce

Transfer chilaquiles to a serving platter and top with shredded chicken (if using), cheese, a drizzle of crème fraîche, radishes, and remaining diced onion and cilantro.

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Shredded Chicken