During college I lived for six months in Guadalajara, Mexico. There I fell in love with two dishes I had never tried before – chilaquiles and nopalitos. (Nopalitos are cactus paddles and surprisingly delicious). Chilaquiles are very common in Mexico – kind of like pasta or bread for Americans, with the same comfort-food quality. They are simply pieces of fried (usually stale) tortillas, cooked in salsa, and topped with a number of garnishes. In Mexico they were often served for breakfast or dinner with eggs and beans. These definitely top my list of budget-friendly, comfort foods.
Recipe notes: You can use red or green enchilada sauce, try to find a brand with whole foods (ingredients you can read & know) and low sodium.
Whole meal suggestion:Serve with beans, fried eggs, and a green salad accompanied by a Mexican beer such as Pacifico.
- 12 corn tortillas, preferably stale, cut into small quarters
- Canola oil
- 2 cans enchilada sauce
- Optional garnishes: cojita cheese; sour cream; diced red onion; cilantro; diced tomatoes; lime; avocado
Begin by slicing your tortillas into quarters. Heat about 2 tbsp. canola oil in a large skillet on medium high heat until shimmering. Fry each tortilla piece until golden brown on each side, about 1 minute per side. Work in batches and transfer to a paper towel lined plate as you finish each batch. Once cooked, sprinkle with a little salt.
Next, add your enchilada sauce to the pan and heat about a minute or two, add your tortillas. Bring to a simmer and cook on medium for about 3 minutes until hot. You want the tortillas covered with sauce, softened, and warm and you don’t need to cook very long to accomplish this. Plate immediately and serve with various garnishes and sides. Enjoy!
Recipe source: Original
Time: 20 minutes