CHIPOTLE CHILAQUILES

Chipotle Chilaquiles
45
4
Easy

Chipotle Chilaquiles

These are traditional chilaquiles with a hint of smoky heat from canned chipotles in adobo. If you don’t want as much heat, just use the adobo sauce that comes with the chipotles and don’t add any actual chile. And, by all means, add more chipotle if you like things really hot.

I like to top my eggs on the chilaquiles, but both the eggs and the shredded turkey can be left out entirely. You can also have them “naturales” with no protein. Up to you!

Preparation

Ingredientes

  • 3 tablespoons extra-virgin olive oil
  • 5 Roma tomatoes (about 2 pounds), roughly chopped
  • 2 garlic cloves, roughly chopped
  • ½ medium yellow onion, roughly chopped (about ½ cup)
  • 1 or 2 canned chipotle chiles in adobo sauce
  • 1 dried guajillo chile, stemmed, seeded, and torn into pieces
  • Sal de Colima and freshly ground black pepper
  • 1 cup shredded cooked turkey meat
  • Vegetable oil, for frying
  • 8 corn tortillas (6-inch)
  • Salsa Macha o Chicharon de Chile to drizzle (optional)

Instrucciones

  1. Heat the olive oil in a medium heavy-bottomed skillet over medium-high heat. Add the tomatoes, garlic, and onion and sauté until golden brown, about 10 minutes.
  2. Add the chipotles and guajillo pieces and sauté for another minute. Transfer everything, along with 1 teaspoon salt and ½ teaspoon black pepper, to a blender and process until smooth.
  3. Return the mixture to the skillet and cook over medium-low heat for about 5 minutes. Stir in the shredded turkey and season with additional salt and black pepper. Keep warm.
  4. For the tortilla chips, heat about 2 inches of vegetable oil in a large sauté pan until a deep-fry thermometer registers 375°F.
  5. Stack the tortillas and cut into quarters, then into quarters again to make equal triangles. Working in batches, fry until crisp and golden, about 4 minutes. Remove and drain on a paper towel–lined baking sheet. Season with salt.
  6. Add the tortilla chips to the skillet with the warm salsa, making sure all the chips are fully coated. Transfer to a serving dish.
  7. For Serving: 4 large eggs, fried (optional), Crumbled queso fresco, Thinly sliced red onion, Crema Mexicana, Avocado slices, Chopped fresh cilantro