Authentic Mexican Chalakiles

Ingredients

• 4 cups (200g) tortilla chips 4 cups (200g) tortilla chips
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 tomatoes, diced 4 tomatoes, diced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1 avocado, sliced 1 avocado, sliced
• 1/2 cup (50g) crumbled queso fresco 1/2 cup (50g) crumbled queso fresco
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes, jalapeno pepper, ground cumin, chili powder, salt, and pepper to the skillet. Cook for about 5 minutes, until the tomatoes start to soften.
3. 3.
   Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for another 10 minutes, allowing the flavors to meld together.
4. 4.
   In a separate large skillet, spread out the tortilla chips in a single layer. Pour the prepared sauce over the chips, ensuring they are evenly coated. Gently toss the chips to combine with the sauce.
5. 5.
   Cook the Chalakiles over medium heat for about 5 minutes, until the chips have absorbed some of the sauce and become slightly softened.
6. 6.
   Serve the Chalakiles hot, topped with sliced avocado, crumbled queso fresco, and fresh cilantro.

Treat your ingredients with care...

• Tortilla chips — Use thick and sturdy tortilla chips to ensure they hold up well when coated with the sauce.
• Queso fresco — If queso fresco is not available, you can substitute it with crumbled feta cheese for a similar taste and texture.
• Jalapeno pepper — Adjust the amount of jalapeno pepper according to your spice preference. For a milder version, remove the seeds before chopping.

Tips & Tricks

• For an extra kick of flavor, squeeze some fresh lime juice over the Chalakiles before serving.
• If you prefer a saucier dish, you can double the amount of sauce ingredients.
• Customize your toppings by adding sliced radishes, pickled onions, or a dollop of sour cream.
• To make it a heartier meal, serve Chalakiles with a side of refried beans or scrambled eggs.
• Leftover Chalakiles can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Chalakiles hot, straight from the skillet, to fully enjoy the contrast between the crispy chips and the flavorful sauce. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Chalakiles in a vibrant and colorful dish, allowing the toppings to shine. Arrange the avocado slices and crumbled queso fresco on top of the Chalakiles, and sprinkle some fresh cilantro leaves for an appealing presentation.