Chilaquiles Rojos

• 份量: 4
• 总时间: 35 Minutes

配料

1 medium white OR yellow OR red onion, quartered

2 tablespoons grapeseed or other neutral oil, divided

3 medium garlic cloves, peeled

14½-ounce can diced fire-roasted OR diced regular tomatoes

1 chipotle chili in adobo, plus 1 teaspoon adobo sauce

½ teaspoon ground cumin OR dried oregano OR both

6 cups tortilla chips

Kosher salt and ground black pepper

4 ounces cheddar OR pepper jack OR cotija cheese, shredded (1 cup)

½ cup lightly packed fresh cilantro leaves and tender stems

步骤

Finely chop 1 onion quarter; set aside for garnish. In a 12-inch skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the remaining onion quarters and the garlic and cook, turning occasionally with tongs, until charred all over, 6 to 9 minutes. If the garlic is done before the onion, remove from the skillet. Transfer the onion and garlic to a blender; reserve the skillet. To the blender, add the tomatoes with juices, chipotle and adobo sauce and cumin, then puree until smooth, about 1 minute.

In the same skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Carefully add the puree (it will splatter) and cook, uncovered and stirring often, until slightly darkened and thickened, 5 to 7 minutes. Stir in 1 cup water and bring to a simmer. Add the tortilla chips and toss to coat.

Off heat, taste and season with salt and pepper. Sprinkle with the cheese and stir until beginning to melt, about 2 minutes. Sprinkle with the chopped onion and cilantro and serve directly from the skillet.

备注

Oven-Baked Tortilla Chips

Heat the oven to 450°F with a rack in the middle position. Cut twelve 6-inch corn tortillas into 8 wedges each. On a rimmed baking sheet, toss the tortillas with 3 tablespoons grapeseed or other neutral oil, then sprinkle with kosher salt and black pepper. Distribute in an even layer and bake until browned and crisped, about 10 minutes, tossing once about halfway through. Transfer to a large plate.

Optional garnish: Diced avocado OR sour cream OR Mexican crema OR lime wedges OR pickled jalapeños OR hot sauce OR a combination

A beloved Mexican breakfast dish that’s equally great for lunch or dinner, chilaquiles feature tortilla chips that are lightly cooked in a red or green sauce and topped with melted cheese. It was created as a way to use up leftover tortillas and other ingredients, though the dish works equally well with store-bought chips, as in this recipe. If you have some corn tortillas on hand and want to make your own, see Oven-Baked Tortilla Chips, below. If you like, to round out the meal, serve the chilaquiles with scrambled or fried eggs.