A simple, delicious chilaquiles recipe straight from Austin.
Ingredients
Tomatillo Salsa
1poundpeeled tomatillos, rinsed
1/4medium white onion, chopped
1/3bunch of cilantro
1teaspoon salt
1tablespoongranulated garlic, or one minced garlic clove
Potatoes
1large russet potato, peeled and chopped into bite-sized chunks
1Tablespooncanola oil
salt and pepper to taste
Refried Beans
1Tablespoon canola oil
1/4medium white onion, chopped
1teaspoongranulated garlic, or 1/2 garlic clove minced
116 oz. canrefried beans
salt and pepper to taste
Chilaquiles
Tomatillo Salsa (recipe above)
2-3cupscanola oil*
4-6corn tortillas
1/2cupgrated monterey jack cheese
2fried eggs
Instructions
Tomatillo Salsa
Put the tomatillos, white onion, cilantro, garlic, and salt in a medium-sized pot. Cover ingredients with water until ingredients are just covered. Boil on high heat until tomatillos are soft, about 10 minutes after the water starts boiling. While the tomatillos are cooking, prepare the potatoes and beans.
Once the tomatillos are cooked, strain most of the liquid from the pot (leave about 1 cup). Using an immersion blender, blend the tomatillo mixture just until smooth, but do not over blend-- there should still be visible tomatillo seeds and pieces of cilantro. If you do not have an immersion blender, use a regular blender but wait a few minutes for the ingredients to cool before pulsing a few times in the blender. Taste tomatillo salsa and add more salt if needed. Set aside.
Potatoes (Optional)
Bring a nonstick fry pan to medium-high heat, add potatoes, oil, salt, and pepper and cook for 10-12 minutes or until potatoes are crispy and golden brown on the outside and soft on the inside. Mix potatoes every few minutes for evenly browned potatoes. Add additional salt if needed.
Refried Beans (Optional)
Bring a small pot with oil to medium heat and cook the chopped onion in the oil for 5 minutes, or until soft and translucent. Add garlic and cook for one minute. Add beans and salt and pepper. Cook for 5 more minutes or until thoroughly heated through.
Tortillas
Heat 2-3 cups of oil to medium-high heat in a cast iron skillet or dutch oven.* Cut tortillas into random strips, or if you want them to be symmetrical you can cut them into 6ths like a pizza. Fry the tortillas in hot oil until they are crispy and golden brown on the edges. Do not overcook. Remove from oil and set on cooling rack set on top of a cookie sheet to dry and cool.
Assembly
On a large plate, assemble the chilaquiles and sides. First, lay the fried tortillas on the plates, then generously ladle the tomatillo salsa on top. Optional: you may add rotisserie chicken to the top of the salsa or incorporated with some of the salsa if desired. Top fried tortillas and salsa with monterey jack cheese and fried egg. Add refried beans and potatoes to the same dish on the side. Serve immediately.
Notes
*If your cast iron skillet or dutch oven is on the large side, you may need three cups. You should have 2-3 inches of oil in your pot. Notes:The refried beans, potatoes, and tomatillo salsa may all be made ahead of time, but must be warmed before serving. We strongly recommend frying the tortilla strips and egg just before serving.