When you take it out of the oven, put thin fish fillets (such as flounder), peeled shrimp, or chicken tenders on top of the mixture and drizzle with olive oil and sprinkle with salt. USE THE ROASTED TOMATO MIXTURE AS A JUMPING OFF POINT for dinner. To make CHILAQUILES WITH SALSA VERDE, substitute tomatillos (papery layers removed, cored, washed, and roughly chopped) for the tomatoes and proceed as directed, roasting the tomatillos with the onion and garlic. For vegan friends, simply omit the sour cream and Cotija (and the eggs). Scatter the pickled onions, Cotija, and cilantro over the chilaquiles and top each portion with a fried egg, if desired. Divide the chilaquiles evenly among four plates and drizzle each portion with one-fourth of the sour cream mixture. You want the final chilaquiles to be soft but not soggy. ![]() At first it will look like a lot of chips and not much salsa, but the tortillas will quickly absorb the sauce and become almost a bit wilted. Lower the heat to a simmer, add the tortilla chips, and cook, stirring now and then, until the chips have softened and absorbed some of the salsa, about 5 minutes. ![]() Add the reserved salsa to the pot and bring it to a boil. Once you've crisped all of your tortillas, pour off and discard whatever oil remains in the pot (for easy and safe disposal, pour it into a bowl, let it cool, and then pour it into a bottle or jar, seal, and throw it away). Use tongs or a slotted spoon to transfer the chips to a paper towel-lined baking sheet and continue cooking the remaining tortilla chips, adding more oil to the pot as necessary. Once the oil is nice and hot (it should bubble vigorously if you dip the edge of a tortilla into it), add a large handful of tortilla strips, just enough to form a single layer, and cook, turning each one once, until crispy and golden brown, about 1 minute per side. In a large heavy pot over medium-high heat, warm 1/2-inch canola oil. Skip to step 7 if you are using store-bought tortilla chips. In a small bowl, whisk together the sour cream and the remaining 2 Tbsp lime juice. Season the salsa to taste with salt and set aside. Transfer the roasted vegetables to a blender or a food processor and add the cilantro and 3 Tbsp of the lime juice. Roast, stirring now and then, until the vegetables are softened and browned in spots, about 20 minutes. Drizzle the vegetables with 1 Tbsp canola oil and sprinkle with 1/2 tsp salt. Place the tomatoes, jalape?o, and onion on the prepared baking sheet. Line a baking sheet with parchment paper. Packed 1/4 cup fresh cilantro leaves, plus more for servingġ2 corn tortillas, cut into thick strips or wedgesġ/4 cup drained pickled red onions (recipe below)ġ/4 cup finely crumbled Cotija cheese (or crumbled feta cheese) It's my go-to salsa that I use for everything from a dip for chips to a taco topping.ġ jalape?o chile, stemmed, roughly chopped (seeds and all-or seed it, or use less than a whole chile if you're not into super-spicy food, or leave it out if you don't like spice at all) Note that the roasted tomato salsa is also a small victory unto itself. ![]() If you don't want or have time to fry your own chips, simply substitute six large handfuls of store-bought tortilla chips. A great example of transforming something that has seemingly gone bad (stale tortilla chips) into something totally memorable, the small victory here is all about figuring out the best way to turn something old into something entirely new. Once that step is done, all you have to do is cook it with the tortilla chips for a few minutes, and you've got a standout meal in under 10 minutes.Ĭhilaquiles are crispy corn tortillas that are softened and flavored with salsa and served warm, often for breakfast with fried eggs on top. This recipe was ridiculously easy and the next time I make it, which very well may be tonight, I'm going to quadruple the salsa recipe so that I can make this dish in a snap. I didn't have the time or energy to fry up all those tortillas, so like she advises in the intro, I threw in six handfuls of store-bought tortilla chips (most of which were stale) instead. Turshen's version took me a little over half an hour to make. I have to say that I'm a huge chilaquiles fan and will order it every time it's offered on a brunch menu. And once I got my hands on a bound copy, I realized that I couldn't wait to cook my way through it, so I did, starting with the Chilaquiles with Roasted Tomato Salsa ( recipe below) for Sunday brunch. With a foreward by Ina Garten, and a party hosted by Sofia Coppola (a longtime friend whom Turshen used to trade cooking classes in exchange for wine from her family's winery) to celebrate the launch, it's obvious that Turshen has quite the A-list support crew.
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