Reprinted with permission from grocery.coop
Total Time: 45 minutes; 40 minutes active
Chilaquiles are comfort food for anyone who loves Mexican flavors. They are traditionally made with fried tortilla chips, which are tossed in a puree of dried hot chilies and tomatoes. In this version, you can bake the chips with just a bit of oil for a lighter result. The sauce is made with flavorful but relatively mild ancho chilies, which are dried, ripe poblano peppers. You can add more heat, if you wish, with red pepper flakes.
12 corn tortillas
2 tablespoons avocado oil, divided
2 large Roma tomatoes, cored
1/2 cup chopped onion
1 large ancho chili, (poblano peppers) stemmed and seeded
4 large garlic cloves, peeled
1/2 teaspoon red pepper flakes (optional)
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 cup crumbled queso fresco
1 small avocado, cubed
Mexican crema (optional)
1. Preheat the oven to 350 F. Place stacks of six tortillas on a cutting board and use a knife to cut in six or eight wedges, then place in a large bowl. Drizzle with one tablespoon of avocado oil, toss to coat, then spread the wedges on two large baking sheets in a single layer. Bake for seven minutes, then turn with a spatula, rotate the pans and bake for seven minutes longer. Cool on racks.
2. While the chips bake, place the tomatoes, onion, ancho chili, garlic cloves and optional pepper flakes in a pot with one cup of water. Cover the pot and bring to a boil, then reduce to a simmer for 10 minutes.
3. After simmering, strain tomato mixture, reserving the liquids. Place the tomato mixture in a blender and add one cup of the reserved liquids. Puree until smooth.
4. In a large skillet over medium-high heat, drizzle the remaining tablespoon of avocado oil. Pour the puree into the pan and add the salt, oregano and pepper. Stir in the remaining liquids, if needed, to achieve the right consistency, and scrape the bottom of the pan until the mixture thickens and darkens slightly, about five minutes.
5. Stir the baked chips into the sauce in the pan, turning to coat. Serve immediately, sprinkled with queso and avocado, and drizzled with crema, if desired.
For a more filling dish, top with a fried egg, black beans or shredded chicken or beef.
350 calories, 18 g. fat, 10 mg. cholesterol, 750 mg. sodium, 44 g. carbohydrate, 8 g. fiber, 9 g. protein