I can’t remember when I first tried Chilaquiles. I feel like maybe it’s always been a part of soul. I am part chilaquiles. Kyndlequiles. ANYWHO. It’s a pretty simple concept: crispy tortilla, flavorful sauce, and a protein. The real variation comes with what sauce or salsa is used. I make a quick, simple but crazy delicious warm salsa. But you can also do a mole, verde or store bought enchilada sauce! Leggo.
- 2 cups water
- 2 serrano peppers
- 1 jalapeno (seeded or unseeded. You’re spice call)
- 2 big tomatoes
- 1/2 onion
- 5 cloves of garlic
- 1/4 cup cilantro
- 1 lb ground beef
- 2 eggs
- 2 cups corn tortilla chips
- 1.5 cups mozzarella cheese
Preheat the oven to 375.
Salsa! Turn the broiler on high. Chop tomatoes into large chunks, separate onion layers, and if they’re unseeded poke each pepper with a knife (or they will explode). Spread on a sheet tray and broil until the begin to get some color – watch them!!! Get a sauce pan on the stove – add the water, broiled veg, garlic, and cilantro. Bring mix to a boil until everything in the party softens. You can then use an emersion blender or legit blender to blitz it down. Return to the sauce pan and simmer until it has reduced by 25%. You want a pretty thick salsa. Add a pinch of salt!
Whip two eggs in the bowl – toss in the chips! Gently fold so that every chip is coated in egg.
Brown off the beef! Pour of excess grease.
ASSEMBLE! In an oven safe dish begin to pile: chips, meat, salsa, cheese. I like to do two layers which turns this into a casseroleish deal. Bake for 20 mins until the cheese melts. Top with sour cream, avocado and cilantro.