VEGETARIAN CHILAQUILES

July 19, 2020

VEGETARIAN CHILAQUILES

INGREDIENTS

For the chips:

For salsa roja:

  • 2 large tomatoes, chopped
  • 1/2 large yellow onion, chopped
  • 1 medium jalapeño, sliced
  • 2 cloves garlic
  • 1 1/4 cups low-sodium chicken or vegetable broth, divided
  • 2 teaspoons vegetable oil
  • Kosher salt 

INSTRUCTIONS

  • Fry the El Cielo tortillas. Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
  • Drain the tortilla chips. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
  • Make the salsa roja. Place the tomatoes, onion, jalapeño, and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth. Blend until smooth.
  • Cook the salsa. Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes. Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed.
  • Coat the chips with the salsa. Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.
  • Serve warm. Serve warm garnished with avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.

 




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