Guadalajara Style Chilaquiles Recipes

GUADALAJARA STYLE CHILAQUILES

Steps:

• Boil tomatoes and chiles until soft.
• Mix them in blender with the garlic and water.
• Heat 1 tbsp of oil and fry this paste, lower the heat and simmer for 5 minutes. Season to taste with salt.
• Cut the tortillas in strips with a pair of kitchen scissors.
• Heat 4 tbsp of oil and fry the tortilla strips until crispy.
• Drain oil and add the three eggs to pan. Stir strips and eggs quickly so they don't stick to the pan. Add salt to taste.
• Place on a serving bowl, pour the sauce over them and sprinkle with onion and cheese.
• Serve immediately. Enjoy with a side of refried beans.

CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)

Steps:

• Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
• Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
• Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
• In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
• Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
• Serve with guacamole, refried black beans and pico de gallo on the side.

TEN-MINUTE CHILAQUILES

Steps:

• Preheat the oven to 350 degrees F.
• Combine all the sauce ingredients in a large bowl. Pour half the sauce into a shallow 2 1/2-quart (12 by 7 by 2-inch) baking dish, and top with half the corn chips. You can crumble the chips slightly to make an even layer. Drop little spoonfuls of half the sour cream all over the chips, then sprinkle on half the cheese. Top with the remaining chips, sauce, sour cream, and cheese.
• Bake 35 minutes, or until hot and bubbly around the edges. Sprinkle the top of the casserole with the cilantro and serve. You can cut it into squares and serve using a spatula, or use a large spoon to scoop out the chilaquiles.
• For advance preparation: Make the sauce up to a few hours ahead and lay out all the other ingredients. Don't assemble chilaquiles, however, until the last minute so the corn chips retain a tiny bit of texture when baked.

JALISCO-STYLE CHILAQUILES

Steps:

• Combine 3 cups water, tomatoes, and chile peppers in a saucepan and bring to a boil. Reduce heat and simmer until softened, about 8 minutes.
• Heat remaining 3 cups water in a separate saucepan.
• Drain tomato-pepper mixture and transfer to a blender. Blend until sauce is smooth, adding about 1/2 cup hot water if needed. Season with salt.
• Cut tortillas into medium chip-sized pieces using kitchen shears.
• Heat oil in a heavy-bottomed pot over medium-high heat. Fry tortilla chips in batches until firm and crispy, about 1 minute per batch. Drain on paper towels and let cool.
• Spread about 1 teaspoon of the hot oil in a large pan. Carefully pour in tomato-pepper sauce. Add 2 1/2 cups hot water and bring to a simmer. Stir in tortilla chips and reduce heat to medium-low. Stir gently until chips are bright orange but still somewhat crunchy, about 1 minute.
• Transfer to serving plates and garnish with onion and queso fresco.