Ingredients
- CHILAQUILES IS A MEXICAN DISH OF TORTILLAS SIMMERED IN SALSA. THE FIRST TIME INATE IT WAS DURING A TRIP TO MEXICO CITY. THE DISH CAME AS A SURPRISE BECAUSE IT CONTAINED NO CHEESE OR EGGS.
- THERE ARE MANY VERSIONS OF THIS DISH IN MEXICO, SOME WITH PULLED MEAT, FRIED EGGS AND REFRIED BEANS. MINE CAN BE VEGAN IF YOU OMIT THE CHEESE. I SOMETIMES SUBSTITUTE THE TORTILLAS FOR LEFTOVER SALI WAFERS. TORTILLA CHIPS AND SALI ARE GENERALLY SALTED SO KEEP THIS IN MIND WHEN YOU SALT THE REST OF THE DISH.
- SERVES 6
- 200 GRAMS TORTILLA CHIPS PREFERABLY CORN OR LEFTOVER POTATO CHIPS OR SALLI
- 1 CUP CANNED BLACK OR PINTO BEANS, DRAINED
- 5 CUPS CANNED RED TOMATOES IN THEIR SAUCE
- 1 CUP CHERRY TOMATOES (OPTIONAL)
- 2 TBSP CHIPOTLE SAUCE OR USE 1 TSP HABANERO
- 1.25 CUPS RED ONION FINELY SLICED
- 3 TABLEPOONS GARLIC FINELY MINCED
- 2 CUPS FINELY CHOPPED MIXED VEGETABLES- ZUCCHINI, CARROTS, SHELLED CORN, BELL PEPPERS
- 1/4 CUP FINELY CHOPPED CILANTRO OR CORIANDER LEAVES
- 4 TBSP VEGETABLE OIL
- SALT TO TASTE
- GARNISH (OPTIONAL)
- 1/2 CUP GREEN ONION BLUBS SLICED
- 1 CUP QUESO FRESCO OR SOFT CHEESE SUCH AS CRUMBLED HOME-MADE PANEER
- OR MILD FETA
- 1 CUP SOUR CREAM
Instructions
- HEAT 2 TBPNS VEGETABLE OIL IN A DUTCH OVEN TYPE POT ON MEDIUM FLAME. ADD HALF THE ONIONS AND HALF THE GARLIC AND COOK UNTIL SOFT OVER A MEDIUM FLAME-DO NOT BROWN THE ONIONS.
- ADD ALL THE VEGETABLES AND SAUTE UNTIL JUST TENDER. SWITCH OFF FLAME AND RESERVE VEGETABLES ON A PLATE.
- ADD REMAINING VEGETABLE OIL (2 TBSPS) TO THE SAME PAN ON A MEDIUM FLAME. ADD THE REMAINING ONIONS AND GARLIC AND COOK UNTIL SOFT AND FRAGRANT ABOUT 2-3 MINUTES, STIRRING TO PREVENT BURNING. STIR IN CANNED AND CHERRY TOMATOES, 2 CUPS OF WATER AND CHIPOTLE AND SIMMER UNTIL BUBBLY.
- ADD SALT, MORE CHIPOTLE OR HABANERO SAUCE AND IF THE TOMATOES ARE SOUR SOME SUGAR TO TASTE AND RESERVE.
- GREASE A 9 BY 13 BAKING DISH LIGHTLY WITH VEGETABLE OIL. CRUSH THE TORTILLA CHIPS AND SCATTER AT THE BOTTOM OF THE PAN AND PRESS DOWN TO CREATE A FLATTISH SURFACE.
- TOP WITH THE BEANS AND COOKED VEGETABLES.
- POUR TOMATO SAUCE OVER THE VEGETABLES.
- USING A FORK GENTLY PRESS INTO THE LAYERED CASSEROLE AND MOVE THE FORK ABOUT JUST A LITTLE TO ALLOW THE SAUCE THE FALL TO THE BOTTOM OF THE PAN.
- COVER WITH FOIL. MAKE SMALL HOLES IN THE FOIL WITH A FORK AND LET STEEP 1 HOUR.
- PREHEAT OVEN 350F.
- BEFORE YOU PUT THE DISH IN THE OVEN OPEN THE FOIL AND CHECK THAT THE SAUCE HAS PERMEATED TO THE BOTTOM LAYERS AND SOAKED THE TORTILLAS.
- BAKE CHILAQUILES 1 HOUR. REMOVE FOIL AND BAKE ANOTHER 20 MINUTES UNTIL SET.
- REMOVE FROM OVEN AND LET SIT 15 MINUTES.
- GARNISH WITH GREEN ONIONS, SOUR CREAM AND CHEESE IF DESIRED. SERVE WARM.
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