Cora Cilantro Chilaquiles Recipe

Place thinly sliced red onion in a heatproof bowl or jar.

In a small saucepan combine vinegar, water, sugar and 1 tsp kosher salt. Bring to a simmer over medium heat, stirring until sugar dissolves, about 2–3 minutes. Remove from heat.

Pour the hot brine over the sliced onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1 hour) before serving. Onions will keep up to 2 weeks refrigerated.

Fry or Bake Tortilla Wedges

If frying: Heat oil in a deep skillet or pot to 350°F (175°C). Fry tortilla wedges in batches until crisp and golden, about 1–2 minutes per side. Use a slotted spoon to transfer to a paper towel–lined tray and immediately sprinkle with 1 tsp kosher salt. If baking: Brush or spray wedges lightly with oil, spread in a single layer on a rimmed baking sheet and bake at 400°F (200°C) for 10–12 minutes, flipping halfway, until crisp and golden; toss with 1 tsp kosher salt while warm.

Roast or boil tomatillos until softened: place husked tomatillos on a baking sheet under a broiler for 6–8 minutes turning once, or simmer in water for 5 minutes. Drain if boiled.

In a blender or food processor add roasted tomatillos, cilantro, jalapeño (use more or less for heat), garlic, lime juice, olive oil and 1 tsp kosher salt. Pulse until smooth. Add up to 2 tbs water to reach a pourable but still slightly chunky consistency. Taste and adjust salt and lime as needed.

In a small bowl combine Mexican crema (or sour cream) with 1 tbs fresh lime juice and 1 tsp freshly ground black pepper. Stir until smooth and refrigerate until ready to use.

Crumble cotija cheese if not pre-crumbled and chop cilantro leaves for garnish.

If making or seasoning chicken: heat 1 tbs olive oil in a skillet over medium-high heat. Season cooked diced chicken with cumin, smoked paprika and ½ tsp kosher salt; sauté briefly until warmed through and spices fragrant, 2–3 minutes. Remove from heat and keep warm.

In a large shallow serving dish or individual bowls, spread a layer of tortilla chips (about half the chips).

Spoon a generous amount of cilantro verde salsa evenly over the chips so they become partially sauced but not soggy — start with about half the salsa and add more as desired.

Scatter pickled red onions over the chips, distributing evenly.

Add diced chicken evenly across the top if using.

Drizzle crema over the assembled chilaquiles in a zigzag or dot pattern (use desired amount).

Sprinkle crumbled cotija cheese and chopped cilantro over everything. Finish with a grind of black pepper if desired.

Serve immediately so chips retain some crunch. Provide extra salsa and pickled onions at the table for people to add.