Chilaquiles repurpose stale tortilla chips and turn them into one of the great breakfasts, or the most popular side dish at a brunch gathering. They’re especially great when served with eggs, but don’t limit them to mornings. In "Truly Mexican," chef Roberto Santibañez tops his with sliced chicken or steak for dinner.
If you use store-bought chips, don’t salt your sauce as aggressively as you would otherwise.
This recipe is from Week 6 of Voraciously's Essential Cookbooks newsletter series. It appears as published by the author, with minor edits for clarity. For more recipes like this one, sign up here.
Adapted from "Truly Mexican" by Roberto Santibañez (Houghton Mifflin Harcourt, 2011)
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Ingredients
measuring cupServings: 2
Directions
Step 1
Bring the sauce, water and epazote (if using) to a boil in a 2-quart heavy pot over high heat, stirring occasionally. Reduce the heat and let the mixture simmer gently for 5 minutes. Discard the epazote sprig. Season to taste with salt.
Step 2
Add the chips to the pot and cook, shaking the pan or stirring gently to coat the chips, until the chips have absorbed some of the sauce but are still crunchy, about 2 minutes. Transfer the chips to a platter or divide among plates and garnish with onion, cilantro, queso fresco and crema. Serve immediately.
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Nutritional Facts
Per serving
Calories
770
Fat
38 g
Saturated Fat
6 g
Carbohydrates
93 g
Sodium
1326 mg
Cholesterol
15 mg
Protein
15 g
Fiber
11 g
Sugar
13 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Truly Mexican" by Roberto Santibañez (Houghton Mifflin Harcourt, 2011)
Tested by Ann Maloney.
Published July 5, 2020
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