Chilaquiles

Chilaquiles

Bobbie’s Boat Sauce was created with ingredients on hand, thus it’s only natural that I love recipes that are both designed to be improvised and to make use  of what’s already in your fridge and pantry.

Serves  2

Chilaquiles Base

  • 4 corn tortillas*
  • 2-6 T olive oil
  • Add-Ins (see below)
  • Bobbie’s Boat Sauce Classic or Hot (2-4 Tbs)
  • Chicken Stock or water (1-2 Tbs)  

Add-Ins (just suggestions!)

  • 4 oz fresh chorizo or bacon  
  • Onion and/or garlic
  • Fresh jalapeno, or roasted chiles like poblano.
  • Kale, collards, or other leafy greens
  • Zucchini, tomatoes, spinach or other vegetables that only require light heat
  • Roasted vegetables like  corn, squash, sweet potatoes, peppers

Finishing Ingredients (use some or all)

  • Crumbly cheese like cotija or ricotta salata, or melty cheese like queso fresco, jack, or cheddar.
  • Avocado, sliced or diced
  • Fresh cilantro
  • Fried or poached eggs
  • Mexican crema or sour cream
  • Fresh cilantro
  • More Bobbie’s Boat Sauce
  • Lime wedges

Method

  1. Stack and slice tortillas into 8th’s, or hand shred (NOTE: bonus points if you do this the night before, or a few hours ahead to let your tortillas get stale.  
  2. Heat 2-3 T of oil in a heavy skillet, preferably cast iron.  Add tortillas and let them cook to a nice golden crisp, stirring them occasionally.  When they are perfectly crisp (you may want to use more oil), remove and drain on paper towels.
  3. If you’re using meat, either cook separately, or remove tortillas from the skillet when they are crisp, drain, and cook your meat.  Drain the fat!
  4. If not using meat, heat another tablespoon or so and add the rest of your ingredients in stages. With meat : after you’ve drained off the fat, add your aromatics and eventually the rest of your ingredients.   
  5. When your vegetables are about ¾ of the way done, return your tortillas to skillet and continue to cook for another 3-5 minutes.  S+P to taste.
  6. Meanwhile, combine Boat Sauce with a little stock or water, and add to the skillet.  Stir long enough for sauce to absorb into tortillas.
  7. Turn out chilaquiles onto plates and top with finishing ingredients.   ENJOY

*small batch, local tortillas like Three Sisters Nixtamal are totally worth the (small) investment!



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