Easy Chilaquiles Vibrant Mexican Brunch (Print Version)
# Ingredients:
01 -
12 corn tortillas, old and dry, or left uncovered overnight, chopped into quarters or six wedges.
02 -
Neutral frying oil like sunflower oil.
03 -
Coarse salt.
04 -
1 1/2 to 2 cups of green tomatillo salsa or spicy red chili sauce, homemade or from the store.
05 -
Some sprigs of epazote if you like.
06 -
Queso fresco or crumbled feta cheese.
07 -
Crème fraîche or French-style cream.
08 -
Finely chopped coriander.
09 -
A red onion, diced small.
10 -
Avocado, sliced thin or chopped unevenly.
# Instructions:
01 -
Add a good amount of oil to a wide, deep frying pan, and heat it on medium-high until shimmering. Toss in the tortilla slices and fry them until they’re crisp and golden.
02 -
Scoop the fried pieces out, placing them on a plate lined with paper towel to soak up the extra oil. Sprinkle some coarse salt on them immediately.
03 -
Clean the pan to get rid of any burnt bits. Add a couple of spoonfuls of oil and heat again. Pour in the salsa verde or red chile sauce, stirring as it bubbles. You can throw in epazote sprigs here if you’ve got them.
04 -
Carefully toss the fried tortillas into the heated sauce, flipping them around so they’re totally coated. Let them simmer briefly until they’re warmed through and soaked with sauce.
05 -
Dish out the sauced tortillas while hot, adding cheese, cream, coriander, red onion, and avocado on top. You could serve these alongside beans, fried eggs, or spiced nopal strips for a full meal.
# Notes:
01 -
For that perfect crunch, use older tortillas or dry them in the oven before frying.
02 -
Make the salsa ahead of time! It keeps fine in a sealed container in the fridge for up to a week.