She Strengthens

The Unlikely Hero of Brunch: Chilaquiles

A Fiery Twist on a Classic

Chilaquiles, a dish that’s equal parts messy and magnificent, has won the hearts of many with its bold flavors and satisfying crunch. But what makes this Mexican staple so special?

The Anatomy of Chilaquiles

At its core, chilaquiles is a humble mixture of fried corn tortillas, smothered in a spicy chile sauce and topped with a medley of ingredients. The term “chilaquiles” itself is derived from the Nahuatl language, meaning “broken-up old sombrero,” a nod to the dish’s signature broken tortilla chips.

Gearing Up

To tackle this recipe, you’ll need a few essential tools: a 12-inch cast iron skillet or large frying pan, and a blender or food processor to blend the chile mixture. For the best results, seek out dried ancho chiles and Cotija cheese at Latin grocery stores or gourmet markets.

The Game Plan

Before diving into the recipe, consider your protein options. You can use leftover rotisserie chicken or poach your own chicken thighs with garlic, bay leaves, and peppercorns. If you’re feeling adventurous, try pairing your chilaquiles with a side of homemade guacamole.

The Recipe

Chilaquiles

Ingredients:

• 3 dried ancho chiles, stems and seeds removed
• 2 medium tomatoes, cored and coarsely chopped
• 1 medium white onion, small dice
• 3 serrano chiles, stems removed and coarsely chopped
• 1 bunch fresh cilantro, tough stems removed and coarsely chopped
• 2 teaspoons kosher salt
• 1/2 cup low-sodium chicken broth
• 2 cups vegetable or canola oil for frying
• 20 (6-inch) corn tortillas, each cut into 8 wedges
• 1 medium lime, juiced

For the Garnish

• 3 chicken thighs, cooked and shredded (optional)
• 1/4 cup crumbled Cotija cheese or shredded Monterey Jack cheese
• 1/4 cup crème fraîche, crema, or sour cream
• 3 medium radishes, thinly sliced
• 2 medium limes, cut into wedges

Instructions:

1. Toast the Ancho Chiles: Place ancho chiles in a single layer in a small frying pan and toast over medium heat until crispy and fragrant, about 4 minutes.
2. Soak the Chiles: Transfer chiles to a medium, heatproof bowl and pour boiling water over them to completely cover. Soak until they are soft and pliant, at least 10 minutes.
3. Blend the Chile Mixture: Drain chiles and place in the bowl of a blender or food processor along with tomatoes, onion, serrano chiles, and cilantro. Add salt and chicken broth and blend until smooth.
4. Fry the Tortillas: Heat oil in a large cast iron skillet or frying pan over medium-high heat until 350°F, about 10 minutes. Fry tortillas in 5 batches until they are crisp and have stopped furiously bubbling, about 1 minute per batch.
5. Combine the Chile Mixture and Tortillas: Carefully pour in blended chile mixture and fry it, stirring often, until it is fragrant and no longer raw-tasting, about 7 minutes. Reduce heat to medium low and stir in lime juice.
6. Assemble and Serve: Transfer chilaquiles to a serving platter and top with shredded chicken (if using), cheese, a drizzle of crème fraîche, radishes, and remaining diced onion and cilantro. Serve with lime wedges on the side.

The Result

With its vibrant colors and bold flavors, chilaquiles is the perfect dish to shake up your brunch game. So go ahead, get creative, and make this Mexican classic your own!