Chilaquiles with Salsa Roja and Chorizo

Ingredients

• 12 corn tortillas (Cut into thick wedges or strips)
• 1 L neutral frying oil (For deep-frying; not all oil will be absorbed)
• 5 Roma tomatoes (Cored and halved)
• 0.5 white onion (One portion for the salsa; reserve the remainder for garnish)
• 3 cloves garlic (Peeled)
• 3 dried guajillo chiles (Stemmed and seeded)
• 2 dried árbol chiles (Stemmed and seeded; adjust for heat)
• 1 cup water (For blending and loosening the salsa)
• 1 tsp kosher salt (Plus more to taste)
• 12 oz Mexican chorizo (Fresh, casing removed)
• 1 avocado (Diced or sliced)
• 4 oz queso fresco (Crumbled; feta may be substituted)
• 0.5 cup Mexican crema (For drizzling)
• 0.25 cup fresh cilantro (Chopped)
• 1 lime wedges (For serving)

Steps

1. 1

   Prepare all garnishes before making the chilaquiles, since the finished dish should be served immediately. Dice the avocado, crumble the queso fresco, chop the remaining onion and cilantro, portion the crema, and cut the lime into wedges.

2. 2

   To make the tortilla chips, pour the oil into a heavy, deep pot and heat to 350°F (175°C). Fry the tortilla pieces in batches, turning occasionally, until crisp and lightly golden, about 2 to 3 minutes per batch. Transfer to a paper-towel-lined tray and season lightly with salt.

3. 3

   For an oven-baked alternative, heat the oven to 425°F (220°C), toss the tortilla pieces with a small amount of oil, arrange them in a single layer on baking sheets, and bake until crisp and lightly browned, about 15 to 20 minutes, turning once.

4. 4

   Place the tomatoes, half of the onion, garlic, guajillo chiles and árbol chiles in a blender. Add the water and blend until smooth. Strain the salsa through a fine-mesh sieve if desired for a smoother texture.

5. 5

   Heat a large skillet or Dutch oven over medium heat. Add the blended salsa and salt. Bring it to a simmer and cook for about 10 minutes, stirring occasionally, until the raw chile flavor mellows. The salsa should remain somewhat loose rather than thick and pasty.

6. 6

   While the salsa simmers, heat a separate skillet over medium-high heat. Add the chorizo and cook, breaking it into small crumbles, until browned and cooked through, about 8 to 10 minutes. Transfer to a plate, leaving any rendered fat behind.

7. 7

   Add the hot tortilla chips to the simmering salsa. Fold gently with a wide spatula until every chip is coated. Cook only 1 to 2 minutes, just until the chips soften slightly while retaining crisp edges; do not let them become soggy.

8. 8

   Immediately transfer the sauced chips to a serving platter or individual plates. Scatter the browned chorizo, avocado, queso fresco, chopped onion and cilantro over the top. Drizzle with crema and serve with lime wedges.

Notes

The source excerpt states that homemade fried chips are preferred because supermarket chips become soggy quickly; oven-baked chips are an alternative. Prepare the garnishes before coating the chips and serve while hot. The salsa may look loose after the water is added, but the chips absorb some of it. Quantities were reconstructed because the accessible source excerpt did not include the paywalled ingredient list or method.

Nutrition per serving

• main
• Mexican
• vegetarian-option-not-vegetarian
• fried
• spicy
• brunch
• party food