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Chilaquiles Recipe

Name: El Sancho Taco Shops Chilaquiles Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 pieces dried guajillo chilies (stemmed, seeded); 1 pieces dried ancho chili (stemmed, seeded); 2 pieces tomato (medium, quartered); 1 pieces white onion (small, quartered); 3 pieces garlic cloves; 2 tbs vegetable oil; 1 cups chicken or vegetable stock; 1 tsp salt; 0.25 tsp ground cumin; 0.25 tsp black pepper; 8 cups corn tortilla chips (sturdy, fresh or day-old); 1 tbs vegetable oil (for shallow sauté); 0.5 cups crumbled cotija cheese; 0.25 cups Mexican crema or sour cream; 1 pieces ripe avocado; 0.25 cups fresh cilantro (chopped); 0.25 cups white onion (finely diced); 1 cups shredded romaine or leaf lettuce; 3 pieces radishes (thinly sliced); 1 tbs fresh lime juice; 0.25 tsp salt; 1 cups shredded cooked chicken; 1 cups or sautéed mushrooms

Inspired by El Sancho Taco Shop

Time40m

Serves2

Enchilada style tortilla chips sautéed in a red chili tomato sauce topped with cilantro, onion, cojita, avocado salsa, crema, shredded lettuce & radish. Add meat or veggie.

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Ingredients

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Red Chili Tomato Sauce

3 pieces dried guajillo chilies (stemmed, seeded)

1 pieces dried ancho chili (stemmed, seeded)

2 pieces tomato (medium, quartered)

1 pieces white onion (small, quartered)

3 pieces Garlic cloves

2 tbs Tuscany sunflower oil

1 cups chicken or vegetable stock

1 tsp Celtic sea salt

1/4 tsp Ground cumin

1/4 tsp black pepper

Tortilla Chips & Finish

8 cups corn tortilla chips (sturdy, fresh or day-old)

1 tbs vegetable oil (for shallow sauté)

1/2 cups crumbled cotija cheese

1/4 cups Mexican crema or sour cream

1 pieces ripe avocado

1/4 cups fresh cilantro (chopped)

1/4 cups white onion (finely diced)

1 cups shredded romaine or leaf lettuce

3 pieces radishes (thinly sliced)

1 tbs Fresh lime juice

1/4 tsp Celtic sea salt

Optional Add-Ins (choose meat or veggie)

1 cups shredded cooked chicken

1 cups or sautéed mushrooms

Method

Red Chili Tomato Sauce

Toast chilies and aromatics

Heat a dry skillet over medium heat. Toast the guajillo and ancho chilies 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 15 minutes until softened. In the same skillet, char the quartered tomatoes and quartered onion, turning until black spots form (4–6 minutes). Remove and let cool slightly.

Blend the sauce

Drain chilies, reserving 1/2 cup soaking liquid. In a blender combine softened chilies, charred tomatoes, charred onion, garlic cloves, 1/2 cup reserved soaking liquid (or stock if needed), ground cumin, salt, and black pepper. Blend until very smooth, adding more stock to reach a pourable but slightly thick sauce (about 1 cup total).

Cook and season sauce

Heat 2 tbs vegetable oil in a medium skillet over medium heat. Carefully pour blended sauce into the skillet (it may splatter). Simmer 6–8 minutes, stirring occasionally, until the sauce deepens in color and loses raw flavor. Taste and adjust salt; if too thick, thin with up to 1/4 cup stock. Keep warm.

Tortilla Chips & Finish

Prepare avocado salsa

In a small bowl mash the ripe avocado with 1 tbs lime juice and 1/4 tsp salt until slightly chunky. Stir in half of the chopped cilantro and set aside.

Assemble chilaquiles in skillet

Heat 1 tbs vegetable oil in a large wide skillet over medium heat. Add 8 cups tortilla chips and toss briefly to coat with oil (about 30 seconds). Pour 1 to 1 1/2 cups of the warm red chili tomato sauce over the chips — add just enough to lightly coat most chips while leaving some crispness (use more sauce for softer chilaquiles). Gently toss with two spatulas to combine and warm through, 1–2 minutes. If using shredded chicken or sautéed mushrooms, fold them in now to warm (about 2 minutes).

Plate and garnish

Transfer chilaquiles to serving plates. Top each portion with shredded lettuce, remaining chopped cilantro, finely diced white onion, thinly sliced radishes, a drizzle or dollop of crema, crumbled cotija, and spoonfuls of avocado salsa. Finish with a small squeeze of lime if desired.

Serving note

Serve immediately so chips retain some texture. Provide extra sauce, crema, and lime on the side for guests to adjust.