Ingredients
10 corn tortillas
2 tbsp. extra-virgin olive oil
Chili powder
Kosher salt
1 tbsp. extra-virgin olive oil
1 tsp. ground cumin
1/2 tsp. smoked paprika
1 tsp. ground coriander
1 tsp. freshly ground black pepper
1 tbsp. ground chile
1 tbsp. gochugaru
1 tsp. dried oregano
8 cloves garlic, roughly chopped
1/2 medium onion, diced
Seeds and membranes from 2 jalapeños, diced
1/2 carrot, chopped
1 (15-oz.) can crushed tomatoes
1 tsp. granulated sugar
1 tsp. sambal oelek
1/2 medium onion, diced
1 jalapeño, seeds removed
1/3 c. freshly chopped cilantro
Kosher salt
1 tbsp. white vinegar
Juice of 1 mandarin
Sour cream, for serving (optional)
Preparation
Step 1Make the roasted tortillas: Preheat oven to 350°. On a large baking sheet, brush both sides of each tortilla with oil, then season all over with chili powder and salt. Spread tortillas out as much as possible, with as little overlapping as possible. Bake until golden and lightly crispy, 13 to 15 minutes. Let cool slightly.Step 2Make the red tomato sauce: In a large skillet over medium heat, heat oil. Add spices and stir until fragrant, about 30 seconds. Add garlic, onion, jalapeño seeds, and carrot and cook until softened, about 5 minutes. Add in tomatoes, sugar, and sambal and bring to a simmer.Step 3Make the jalapeño salsa: In a small food processor, add all ingredients, season with salt, and pulse until mixture is finely diced.Step 4Tear and break 8 of the roasted tortillas into 2" pieces, then stir into the sauce and left soften slightly. Remove pan rom heat.Step 5Serve chilaquiles with jalapeño salsa and remaining roasted tortillas crushed on top. Dollop with sour cream, if desired (and not vegan).
If you let the chips sit and simmer for too long, they’ll get very soft as they soak in the sauce and start disintegrating into the dish. So, if you like things to stay crunchy, it’s best to wait and fold them in closer to serving time. If you like things super spicy, you’ll love this fire on a plate I’ve made. If you don’t want to ruin your digestive tract, maybe hold back on some of the chile components I’ve listed down below. Usually, chilaquiles are served topped with delicious, creamy things like beans, cheese, eggs, avocado…none of which I had on my limited budget. I made do with what I had on hand, and I encourage you to do the same! If you’re vegan, what I did here was take some roasted butternut squash and roasted onions and blended them until smooth with some water and a pinch of salt for a naturally sweet “crema” to quiet the fiery licks of heat. If you’re not vegan, sour cream is a no-brainer topping here that will make this a much more balanced delight. If you survived this recipe, drop us a line down below and let us know how you liked it!
