From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.
In honor of Cinco de Mayo, this week's recipe is a Mexican classic: Chilaquiles.
The word chilaquiles comes from the ancient Nahuatl (Aztec) word, chilaquilitl, roughly meaning chiles and greens. Made with triangles of corn tortilla that have been fried crisp then simmered in a chile sauce or salsa until slightly softened, chilaquiles are a popular breakfast or brunch dish. In central Mexico, the sauce is often poured on last so that the chips remain crisp.
The classic dish is commonly topped with eggs, pulled chicken, cheese and crema and is typically served with refried beans, making it just about the most perfect hangover cure to ever exist.
This recipe, adapted from Marcela Valladolid, smothers fried corn tortilla wedges in a fresh salsa made with tomatillos, serranos, cilantro, and garlic. We add shredded chicken and fried eggs, because why not?
Chilaquiles with Roasted Tomatillo Salsa
Ingredients serves 4
For the salsa: 1 lb fresh tomatillos 3 fresh Serrano chiles 3 cloves garlic, unpeeled 1 large onion, coarsely chopped Olive oil, as needed Salt and freshly ground black pepper 1/2 cup fresh cilantro leaves 1/4 cup chicken broth, plus more as needed
For the chilaquiles: 1/3 cup vegetable oil 10 stale corn tortillas, cut into eighths (spread out to dry overnight) 3 cups roasted Tomatillo Salsa (recipe above) Kosher salt and fresh ground black pepper 1/2 cup crumbled queso fresco 1/2 small onion, thinly sliced 1/2 cup Mexican crema or sour cream 1 cup shredded rotisserie chicken 4 eggs Fresh cilantro, for garnish Hot sauce, for serving
For the salsa: Place oven rack nearest to the heat and preheat the broiler or oven to 550 degrees.
Remove husks from the tomatillos and rinse under warm water until no longer sticky. Lay the chiles, garlic, onion and tomatillos out on a baking sheet. Drizzle with a little olive oil, and season with salt and pepper. Add to oven and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes.
Allow to cool, then peel the garlic and pull off the tops of the chiles. Add everything to a blender along with the fresh cilantro and puree until combined. Pour in 1/4 cup of chicken broth and until smooth, adding more broth as needed to reach desired consistency.
For the chilaquiles: Pour about 1/3 cup vegetable oil into a large skillet set over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and just crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
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SHOW ME HOW
In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper to taste.
Top with cheese crumbles and pulled chicken. Cover and let stand for 3-4 minutes. Meanwhile, cook 4 eggs to your liking (we like over-easy). Remove cover and plate.
Top each plate with eggs, sliced onion, and a drizzle with Mexican crema. Finish with chopped fresh cilantro and a dash of hot sauce.
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