This chilaquiles recipe is the most common in Mexico. Very few people know that, in actuality, chilaquiles and enchiladas share the identical recipe. The only difference is that chilaquiles require cutting the corn tortillas into quarters or strips, while enchiladas call for a whole tortilla folded in half and stuffed with cheese, beef or chicken, like a taco. But the salsa and the presentation between chilaquiles and enchiladas remain exactly the same. Many people in Mexico prefer to make chilaquiles because it is easier. They save time by frying all the pieces of tortilla at once, rather than frying tortilla after tortilla to make enchiladas. You will see that chilaquiles are faster, and the final result, delicious. Freeze some sauce for future occasions.
- 1 ¼ cups salsa (see recipe below)
- 2/3 cup tomato puree
- 2/3 cup water
- ¼ tsp. ground cumin
- ½ tsp. dried oregano
- 12 tortillas, cut into quarters
- 1 cup Cheddar cheese, grated
- 1 large onion, finely chopped
- 1 small lettuce, shredded
- 1 cup sour cream
- vegetable oil or frying
- Combine the salsa with the tomato puree, cumin, and oregano in a medium saucepan. Bring to a boil.
- Reduce the heat, and simmer for 15 minutes.
- In a large pan, fry the pieces of tortilla.
- Pour some tomato sauce over the pieces of tortilla, using a ladle.
- Serve chilaquiles on individual plates, adding more sauce, if they are too dry, or depending on your preference.
- Top each serving with sour cream, onion, shredded lettuce, and Cheddar cheese.
Salsa For Chilaquiles
- 1 can (14 oz.) tomatoes, chopped
- 1 small onion, chopped
- 1 jalapeno pepper, finely chopped
- salt to taste
- Puree all the ingredients together in a blender, until smooth.