Name: Chilaquiles recipe by Anagha Doiphode at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 - 2 lbs Corn Tortillas (cut into pieces); Cooking Spray or Vegetable Oil; 1 - 2 Cup Shredded Cheese; Cream for garnishing; 15-20 Dry Chilies; 6 Tomatoes, cut into halves; 2-3 Garlic Cloves; ¼ Cup Coriander; 1 small Onion; hot water; Salt and pepper to taste

ABOUT Chilaquiles RECIPE

Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos. Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in green or red salsa (depending on the region) until tender. Chilaquiles are most commonly eaten at breakfast time (not uncommonly as a hangover cure). Unlike nachos, chilaquiles are a meal to be eaten with a fork. Nothing is wasted in the Mexican home, so this dish was born as a clever way to revive yesterday's tortillas and leftover salsa.

Ingredients Serving: 4

1 - 2 lbs Corn Tortillas (cut into pieces)
Cooking Spray or Vegetable Oil
1 - 2 Cup Shredded Cheese
Cream for garnishing
15-20 Dry Chilies
6 Tomatoes, cut into halves
2-3 Garlic Cloves
¼ Cup Coriander
1 small Onion
hot water
Salt and pepper to taste

Instructions

Chilaquiles : Pre heat Oven at 400*F. Cut the tortillas into triangle shape and arrange them into baking dish. Spray cooking oil on the tortillas and bake at 400*F for 8-10 mins or fry in vegetable oil untill golden brown and crisp.
Once they are ready set them aside.
Salsa Sauce : Heat the dried chilies for about 40 secs in a pan. Toast them on all sides don't burn the chilies.
Remove them in a bowl and add 2 cups of hot water over them. Let the chilies soak in the water for atleast 10 mins.
In a pan roast the tomatoes, until they become soft.
Now, add these tomatoes, chilies, garlic,coriander,onion, salt and pepper to taste. Add the soaked chilies water little and fresh water 1/2 cup and blend everything.
Make a smooth paste. Adjust the seasonings if needed and also if the consistency is too thick add little water.
In a pan pour this sauce and bring it to boil and then add the tortilla chips. Mix well.
Add the shredded cheese on top and turn off the heat. Cover with a lid and let the cheese melt.
Chilaquiles are ready to serve, garnish with some shredded cheese, coriander and fresh cream.

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