Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Furthermore, pulled chicken is often added to the mix. It is garnished with crema, shredded queso fresco, raw onion rings and avocado slices. Also Chilaquiles can be served with refried beans, eggs (scrambled or fried), beef and guacamole as side dish.
- 1/4 cup vegetable oil 60 ml
- 18 large corn tortillas (10cm, 4 inch) cut into,
- 1/2- inch strips 1 cm
- 1 can tomatillos (10 oz 280 g)
- 1 small small onion chopped
- 3 large serrano chilies
- 4 sprigs cilantro fresh coriander
- 1 cup grated Monterey jack or other mild white cheese 250 ml
- 1/2 cup beef stock 125 ml
- Heat the oil in a large skillet over moderate heat and fry the tortilla strips a few at a time until crisp but not browned, adding more oil if needed.
- Drain on paper towels.
- Combine the tomatillos with their liquid, onion, chilies, and cilantro in an electric blender or food processor and process until smooth.
- Cook the puree in the remaining oil in the skillet for 2 to 3 minutes.
- Season with salt and pepper and remove from the heat.
- Place about a third of the sauce in the bottom of a lightly greased baking dish, top with half the tortilla strips and half the cheese.
- Add the beef stock and bake in a preheated 350F (180C) oven for 30 minutes.