Home-s(t)ick Chilaquiles

Serious crunch power in tiny morsels.  Fun to eat and super convenient for frying in a pan in no time.  The salsa can be made from scratch with dried chiles and its delicious.  BUT, if it’s one of those lazy days, don’t worry—there’s a recipe for that too.  

 For the last few years in May, I’ve made a quick trip to Mexico to see the family—we are loaded with celebrations this month.  So, in an imaginary brunch at my parents’, everyone would be out in the garden enjoying the warm morning sun, and I would be handling out this miniature version of chilaquiles –because we would be feeling fancy that day. 

The recipe is for two and needs very few things to make it happen.  Five ingredients, and a little garnishing.

 What you need for 2 people:

CHIPS:  

10 corn tortillas cut into 2-inch long matchsticks

½ cup neutral oil, such as avocado, sunflower or grapeseed oil

1 tbs kosher salt

SALSA FROM SCRATCH  [[there’s a pantry salsa alternative below, if you so choose ]] ;)

3 roma tomatoes 

1/3 onion 

1 clove garlic

1 to 2 ancho chiles or other dry chile.

 TOPPINGS OPTIONS:

Crumbled queso fresco or other type 

raw onion 

crema

Crumbled cooked chorizo

Fried egg

All of the above

How to make this:

 Relax.  It’s easy and you got this!

1)    Fry tortillas until golden.  Season with salt as soon as they are out of the oil. If you need FRYING HELP, read below*

 2)    Make the salsa: Simmer tomatoes, onion, garlic and dry chiles in water until chiles are soft and veggies are pale in color.  Strain and save some of the water aside.  Blend to a fine puree and pass it through a sieve for absolute silkiness.  Season with salt. Cook on low heat with a drizzle of oil until it simmers.  Keep it warm.  If it’s too dry, add a little of that water you saved—so thoughtful of you ;) 

3)    Right before serving: In a bowl toss your crunchy golden tortilla bits with the salsa.  Plate them and garnish with crumbled queso fresco, thinly sliced raw onion and crema.  Add an egg on top for a breakfast or dinner of champions.  

*HOW DO I FRY THIS???? 

Easy, heat up a nice poodle of oil in a pan.  Glide in a little piece of tortilla, if it bubbles like mad, then you are ready to fry. (If it’s smoking, it is way too hot- turn off the heat and let it cool down a bit).  

Now comes the frying part. Work in batches so tortillas are not all crowded in the pan; gently glide them in and fry until slightly golden because they’ll keep darkening outside of the pan thanks to residual heat. Take them out and drain over a paper towel to catch all the excess oil.  That’s it. 

LAZY PANTRY SALSA OPTION:  

1)    Start with two jars: One of tomato sauce- a good quality pasta or pizza sauce (about 1 cup).  A second one of roasted bell peppers (about ¼ pepper)

2)    Add one or two teaspoons of chipotle in adobo, or a generous pinch of cayenne or chile flakes, salt and oregano. 

3)    Hit the blender and process until silky.  

4)    Warm it up and toss it with your super crispy tortilla sticks. Provecho!