Recipe

Cecis Hot Chilaquiles Recipe

Add Step-by-Step Photos	Gourmetiq / All my dishes 1 year, 10 months ago This may be the hottest, crunchiest and most delicious chilaquiles; a tortilla based vegetarian dish that is tasty and filling. A combination of green tomatoes, red chili peppers, crunchy tortillas and slow cooking make it a unique spicy dish Prep:60m Cook:30m Servings:6	Gourmetiq
	mexican spicy crunchy tortilla

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Ingredients

30 corn tortillas, soft crust.

4 green midsize tomatoes

20 red "chile de árbol" peppers

1 cup canola oil

1 small garlic clove

1.5 tsp Knorr chicken broth powder (you can use salt if you don´t find it).

1/2 cup onion chopped

1/2 cup grated Monterrey Jack cheese

1/2 sour cream

Directions

If you want your tortilla chips to be very crunchy (the best chilaquiles) you start the night before cutting the tortillas into 1 square inch pieces. You can stack 5 tortillas at a time and cut them with a big knife or with a pair of scissors.

Lay the tortillas flat on a tray for one full day (24 hrs) so they become dry.

If you want softer tortillas skip the 24 hr period.

Heat the canola oil in a frying pan to fry the tortilla chips one handful at a time. The oil should be hot enough for tortilla chips to bubble as you pour them into the oil. Take out the chips just as the start to turn golden in color. Place them into a mesh colander to dry out the excess oil. This is a very important step to achieve nice chips, if you leave them too much in the oil they will turn dark and taste like burnt tortilla. It is better to have underfried versus overfried tortilla chips.

Put the green tomatoes (without the outer peel) and the peppers in a small saucepan with 1 - 1.5 cups of water.

Bring water to boil and leave boiling for 2 or 3 minutes (no more!!). Drain water from saucepan in a bowl to use later.

Put tomatoes, peppers and garlic in a blender to make the salsa. Blend until you achieve a nice red salsa with few chunks.

Heat a fry pan with 1/2 tbsp of canola oil. Pour salsa into fry pan. Add Chicken broth powder, or salt to taste.

Fry the sauce until it becomes thick (5 - 8 minutes).

Add the drained water from the sauce pan, one spoon and at a time and slowly to incorporate it to the sauce. If you add too much water on one time, the sauce will be watery and will not blend with the tortillas. You may add half the sauce pan water to all the sauce pan water into the salsa, if you want it thick or thin.

Just before your serve the chilaquiles, place the grated cheese, chopped onion and sour cream in little dispensing bowls with spoons at the center of the dining table.

Pour the tortilla chips into the salsa. Mix two to three times and serve in each dish immediately to avoid the softening on the tortillas.

Enjoy!

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