Chilaquiles Mexicanos Recipe
Corn tortillas cooked with onions, bell peppers, and tomatoes, topped with red salsa or verde salsa.
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Ingredients
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Tortilla Base
Vegetable Mixture
Salsa Topping
Garnishes
Method
Preparing the Tortillas
- 1
Fry the Tortillas
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the corn tortillas one at a time and fry them for about 1-2 minutes on each side until they are golden and crispy. Remove them from the oil and place them on a paper towel to drain excess oil.
Cooking the Vegetables
- 2
Sauté the Vegetables
In the same skillet, add a bit more oil if necessary, then add the chopped onion and sauté for about 3-4 minutes until translucent. Add the chopped bell pepper and diced tomatoes, cooking for another 5-7 minutes until they are softened and well combined.
Combining Ingredients
- 3
Mix the Tortillas with Vegetables
Once the vegetables are cooked, add the crispy tortillas into the skillet. Gently mix everything together, allowing the tortillas to soak up some of the vegetable flavors for a couple of minutes.
- 4
Add Salsa
Pour the red salsa or verde salsa over the tortilla and vegetable mixture. Stir well to evenly coat the tortillas with the salsa, and allow to cook for an additional 2-3 minutes.
Serving
- 5
Plate and Garnish
Serve the chilaquiles hot, garnished with fresh cilantro, a dollop of sour cream, crumbled queso fresco, and slices of avocado on top.
