- 1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges
- Corn oil
- 1 1/2 to 2 cups Tomatillo Salsa
- 2 Grilled Chicken Breasts Shredded
- Cotija Cheese or Queso Fresco
- Crema Mexicana
- Cilantro, chopped
- Chopped red onion
- Avocado, sliced or roughly chopped
1. In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
*If you would like a quicker version of Chilaquiles, you can buy tortilla chips and skip all of step 1 and begin with step 2. However, the flavor of making your own chips is fantastic!
2. Add 2 Tbsp oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.
3. Next, grill and shred 2 chicken breasts to add as a garnish.
4. Remove from heat. Serve chilaquiles with garnishes and a side of beans.
Yield: Serves 4.