Fried Corn Tortillas with Tomatillo Chile de Árbol Sauce

Introduction

You roast tomatillos in foil for 15 to 20 minutes, blend them with chiles de árbol and garlic, then toss that sauce with deep-fried tortilla pieces and scrambled egg. It eats like a quick breakfast or light meal, with tortillas that stay a little crisp at the edges while soaking up enough sauce to turn tender.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 1

Ingredients

Salsa de chile de árbol

• 1 cup tomatillos, dehusked
• 4-6 dried chiles de árbol, roasted
• 1 clove garlic
• ½ cup water
• Salt to taste
• Pepper to taste

Chilaquiles

• Vegetable oil (enough to cover the tortillas to deep-fry them)
• 2 day-old corn tortillas, cut into strips then squares
• 1 standard egg
• ¼ white onion, diced
• Crumbled or shredded cheese

Instructions

Salsa de chile de árbol

1. Roast the tomatillos by wrapping them in heavy duty aluminum foil and placing them on a comal (cast iron skillet) over your stovetop (this does not need to be done in the oven; it never is in Mexico).
2. After roasting the tomatillos for approximately 15 to 20 minutes, pull them off the heat and reserve.
3. Roast the dried chilies and garlic directly on the comal. Caution: the dried chilies will roast in less than a minute while the garlic will take longer.
4. Combine the roasted tomatillos, chilies, garlic, water, salt, and pepper in a blender. Liquefy the mixture thoroughly for a few minutes to ensure that the sauce is smooth and consistent with no large pieces left floating around. You will probably end up with more salsa than you need for this recipe. Use it as a condiment for any other of your favorite Mexican dishes!

Chilaquiles

1. Heat enough vegetable oil in a frying pan to deep fry the tortillas. It should be hot enough so that when you drop the pieces of tortillas into it they immediately begin to fry at a rapid pace.
2. Allow the tortillas to fry until they become a chestnut brown, just not too dark or burnt. At this point, drain most of the oil out of the pan leaving only enough to fry the rest of the ingredients.
3. Crack the egg into the fried tortillas and scramble it, folding the fried tortilla strips into the egg. At this point season this mixture with salt and pepper if desired. Take this mixture out of the pan and let it rest on a plate while you continue with the rest of the dish.
4. Add some of the oil that was taken out of the pan earlier back into it and heat it up again. To this add the diced onion, and allow it to soften for a few minutes. Add the salsa de chile de árbol to the oil and onions and sauté it for a minute or two. Add a little bit of water to dilute it if it becomes too thick.
5. Finally, return the fried tortilla and egg mixture to the onion and chili sauce in the pan and allow it cook only for about a minute, enough time to allow the tortillas to soak up some of the sauce. Before plating it, add the cheese and enjoy!

Variations

• Use 4 dried chiles de árbol instead of 6 if you want a milder salsa; the sauce stays sharp and bright but with less heat.
• Swap the ¼ white onion for the same amount of yellow onion if that is what you have; it cooks a little sweeter and softens the bite of the sauce.
• Omit the 1 standard egg if you want the tortillas to stay more distinct; the finished dish will be less rich and slightly crisper.
• Change the final simmer from about 1 minute to just a few seconds if you want firmer tortilla pieces, or let it go the full minute for a softer, more soaked texture.

Tips for Success

• Use day-old corn tortillas as written; fresh tortillas absorb oil faster and can turn limp instead of crisp.
• Watch the dried chiles de árbol closely on the comal, because they can go from roasted to burnt in seconds and make the sauce bitter.
• Fry the tortilla pieces until they are chestnut brown, not pale gold; they need that extra color to hold up once the salsa goes in.
• Blend the salsa for a full few minutes so no large pieces are left floating around; a smoother sauce coats the tortillas more evenly.

Storage and Reheating

The finished chilaquiles are best eaten right after cooking. If you have leftovers, store them in an airtight container in the fridge for up to 1 day; the tortillas will soften noticeably.

The salsa keeps better than the assembled dish. Store extra salsa in a sealed jar or airtight container in the fridge for up to 4 days or freeze it for up to 2 months.

Reheat leftover chilaquiles in a skillet over medium heat for a few minutes until warmed through. A microwave works for about 30 to 60 seconds, but it will soften the tortillas further. Reheat salsa separately on the stovetop or in the microwave until hot.

FAQ

Can you make the salsa ahead of time?

Yes. The salsa de chile de árbol can be made up to 4 days ahead and kept refrigerated, which makes the final pan work much faster.

What kind of cheese works best here?

A mild crumbly cheese melts just enough without taking over the sauce. A shredded melting cheese will give you a softer, more cohesive finish.

Can you use fresh tortillas instead of day-old corn tortillas?

You can, but they tend to fry less evenly and soften faster once the sauce is added. If fresh is all you have, let them sit out uncovered for a bit before frying.

How do you keep the tortillas from getting too soggy?

Fry them until fully chestnut brown, then keep the final simmer in the salsa brief. The longer they sit in the pan, the softer they get.