Chilaquiles is a good way to use up left over tortillas. Like all great, simple recipes, this one probably came about when something quick and filling was needed but only the most basic ingredients were available. This dish makes a wonderful breakfast or first course before a light entreé.
- 8 corn tortillas (preferably bought the day before and left out to go stale)
- 1 or 2 serrano peppers (depending on how hot you like it)
- 3/4 C. oil
- 2 tomatoes, cooked (boiled or roasted)
- 1 pinch oregano
- 1/2 C. farmer’s or Manchego cheese
- 2 Tbsp.. chopped onion
- 1/2C cream
- salt to taste
Cut the tortillas into 1″ x 1″ squares and, if possible, let them sit out a day before making this dish so they can get a bit stale.
Grind the tomatoes in a blender with the oregano, peppers, salt and water as needed to loosen the blades (about 1/3 cup) until smooth.
Heat the oil in a large skillet and fry the tortilla chips until crisp and golden (I recommend doing this in batches), then remove and drain on paper toweling.
Drain the oil, reserving 2 Tbsp., and save the remainder for another occasion.
In the same skillet heat the reserved 2 Tbsp. oil and add the tomato sauce. Simmer for 5 minutes, add the tortilla chips and remove from the heat. Add the cheese and allow it to melt.
Serve hot, top with onions and cream and accompany with well-fried beans.