Chilaquiles de Aguascalientes

A classic chilaquiles recipe adapted from “The Essential Cuisines of Mexico”. If you like, add some cooked shredded chicken or an over-easy egg atop each serving.

Chilaquiles de Aguascalientes (serves 4-6):

  • 12 tortillas, preferably a bit stale, dried out briefly in a low oven if not
  • oil for frying

Sauce:

  • 4 chiles chipotle en adobo
  • 3 sprigs cilantro
  • 1/4 cup onion, roughly chopped
  • 4 cloves garlic
  • 1 cup tomatillos, boiled until tender and drained
  • 2 roma tomatoes or 1 larger tomato, broiled or roasted
  • 1 1/2 tbsp sesame seeds, toasted and crushed
  • 1/2 tsp oregano, Mexican if possible
  • salt to taste
  • 1 tbsp oil

To serve:

  • 1/2 lb chorizo, crumbled and fried
  • 1/2 lb queso fresco, crumbled
  • 1/2 cup onion, minced
  • 1/4 cup cilantro, minced

Cut the tortillas into triangles and fry in oil until golden but not brown. Drain well on paper towels. Blend all sauce ingredients except the oil until smooth. Fry the sauce in the 1 tbsp oil until slightly thickened and a film of red oil forms on top, about 5 minutes. Place a third of the tortillas in the bottom of a baking dish, followed by half the chorizo and cheese, followed by a third of the sauce. Repeat, then top with the remaining tortillas and sauce. Cover with foil, and bake at 350* F for 15-20 minutes, or until the tortillas are soft and the dish bubbly. Sprinkle with the minced onion and cilantro, then serve.

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About tandooritaco

This is a blog about food.
This entry was posted in beef and lamb, cheese, mexican. Bookmark the permalink.

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