VEGETARIAN CHILAQUILES
INGREDIENTS
For the chips:
- 1/4 cup vegetable oil, for frying
- 12 El Cielo corn tortillas, cut into 8 wedges each
- Kosher salt
For salsa roja:
- 2 large tomatoes, chopped
- 1/2 large yellow onion, chopped
- 1 medium jalapeño, sliced
- 2 cloves garlic
- 1 1/4 cups low-sodium chicken or vegetable broth, divided
- 2 teaspoons vegetable oil
- Kosher salt
INSTRUCTIONS
- Fry the El Cielo tortillas. Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
- Drain the tortilla chips. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
- Make the salsa roja. Place the tomatoes, onion, jalapeño, and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth. Blend until smooth.
- Cook the salsa. Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes. Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed.
- Coat the chips with the salsa. Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.
- Serve warm. Serve warm garnished with avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.
