Divorciadas Recipe

Heat oil

Pour 1 cup vegetable oil into a heavy skillet or frying pan and heat over medium-high until it reaches 325–350°F (medium heat). The oil should shimmer but not smoke.

Warm tortillas: briefly warm each tortilla in a dry skillet or microwave for 10–15 seconds so they are pliable and won’t crack when folded.

Fry tortillas: using tongs, slip one warmed tortilla into the hot oil and fry for about 10–15 seconds per side until it softens but is not crispy. Remove and drain briefly on paper towels; sprinkle lightly with 1 tsp salt. Repeat with remaining tortillas. Keep warm wrapped in a towel while you prepare sauces.

Toast chiles: Heat a dry skillet over medium heat. Add guajillo chiles and arbol chile and toast for 10–20 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water to soak for 10 minutes until pliable. Reserve soaking liquid.

Roast vegetables: On a hot comal or skillet, roast the tomatoes and half of the onion (the other half is for the verde) and the 2 garlic cloves until skins are charred and softened, turning so they blacken in spots (6–8 minutes).

Blend sauce: Drain chiles (reserve some soak liquid if needed). Add roasted tomatoes, roasted half onion, garlic, chiles, 1 tbs oil, 1 cup water, and 1 tsp salt to a blender. Blend until smooth. Taste and adjust salt. If sauce is too thick, add a bit of the chile soaking liquid or water to reach a pourable consistency (about 3/4–1 cup total liquid).

Quick simmer: Pour the blended red sauce into a saucepan and simmer gently for 5 minutes to meld flavors, stirring occasionally. Keep warm.

Boil tomatillos/pepper: In a small pot, cover tomatillos and the jalapeño/serrano with water, bring to a boil, and cook for 5–6 minutes until tomatillos change color and soften. Drain, reserving a little cooking liquid.

Blend verde: In a blender combine cooked tomatillos, cooked pepper, 1/2 small onion, 1 garlic clove, 1/4 cup cilantro, 1/2 tbs oil, 1/2 cup water (or reserved cooking liquid), and 3/4 tsp salt. Blend until smooth. Taste and adjust salt and heat.

Cook briefly: Heat a small skillet over medium heat, add the green sauce and simmer 3–4 minutes to mellow the raw flavor. Keep warm.

Prepare fillings: Warm refried beans in a small pot until spreadable. If using shredded chicken or beef, warm and season lightly with salt and pepper.

Assemble: On a plate, place one fried tortilla. Spread about 1/4 cup refried beans over it (or 1/3 cup shredded meat if using). Fold or leave flat depending on preference. Repeat so you have two tortillas per serving: one that will wear the red sauce and one with the green sauce. For 2 servings use 4 tortillas (this recipe uses 6 tortillas total to allow 3 servings or extra).

Sauce each tortilla: Spoon red sauce over one tortilla to generously cover (about 1/4–1/3 cup). Spoon green sauce over the other tortilla. The two differently sauced tortillas are served side-by-side on the same plate — thus 'divorciadas' (divorced).

Add cheese & toppings: Sprinkle shredded Oaxaca or mozzarella (about 2 tbsp per tortilla) and crumbled queso fresco over both. Add sliced onion and chopped cilantro. Drizzle a little Mexican crema (about 1 tbsp per tortilla) and serve lime wedges on the side for squeezing.

Finish & serve: Serve the divorced tortillas hot, with extra red and green sauce on the side if desired. Encourage diners to squeeze lime over the tortillas before eating. Leftover sauces refrigerate up to 4 days.