Authentic Mexican Chilaquiles

Ingredients

• 8 corn tortillas, cut into triangles 8 corn tortillas, cut into triangles
• 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
• 2 cups (470ml) tomato puree 2 cups (470ml) tomato puree
• 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 (100g) shredded cheese (such as queso fresco or Monterey Jack) 1 cup (100g) shredded cheese (such as queso fresco or Monterey Jack)
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Crema or sour cream, for serving Crema or sour cream, for serving
• Sliced avocado, for serving Sliced avocado, for serving
• Radishes, thinly sliced, for serving Radishes, thinly sliced, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 10g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Spread the tortilla triangles on a baking sheet and bake for 10-12 minutes until crispy.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Stir in the tomato puree, jalapeno pepper, ground cumin, and chili powder. Season with salt and pepper to taste.
5. 5.
   Simmer the sauce for 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the crispy tortilla chips to the skillet and gently toss them in the sauce until well coated.
7. 7.
   Sprinkle the shredded cheese over the top and cover the skillet with a lid. Cook for 2-3 minutes until the cheese has melted.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve the chilaquiles hot, topped with crema or sour cream, sliced avocado, and thinly sliced radishes.

Treat your ingredients with care...

• Tortillas — To achieve the perfect crispiness, make sure to cut the tortillas into triangles and bake them until golden brown. You can also use store-bought tortilla chips if desired.
• Tomato puree — If you prefer a chunkier sauce, you can use diced tomatoes instead of tomato puree. Simply blend them briefly before adding them to the skillet.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce or sprinkle some crushed red pepper flakes over the chilaquiles.
• Customize your toppings by adding sliced jalapenos, diced tomatoes, or pickled onions for added flavor and texture.
• If you prefer a milder version, remove the seeds from the jalapeno pepper before adding it to the sauce.
• To make the dish more substantial, you can add cooked shredded chicken or scrambled eggs to the chilaquiles.
• Don't forget to serve the chilaquiles immediately after cooking to ensure the chips maintain their crispiness.

Serving advice

Serve the chilaquiles hot, straight from the skillet, to fully enjoy the contrast between the crispy chips and the flavorful sauce. Garnish with fresh cilantro and offer additional toppings such as crema or sour cream, sliced avocado, and thinly sliced radishes on the side for guests to customize their plates.

Presentation advice

Present the chilaquiles in a colorful and vibrant manner by arranging them on a large serving platter. Sprinkle the shredded cheese and fresh cilantro over the top for an appealing visual effect. Serve with the suggested toppings on the side, allowing guests to add their desired amount.