One of the things I really miss from living at home is waking up to chilaquiles cooking on a weekend morning so today I decided to whip up some Chilaquiles Enjitomatados. This is my mom's favorite way of making them, so this is how I make them. I made homemade totopos, or chips, but you can always substitute for store-bought chips, just make sure they aren't too flaky.
Ingredients:
10-15 tortillas
1 roma tomato
2 serrano chiles
1 chile seco guajillo or california
1 clove of garlic
1 pinch of oregano
Vegetable oil
Salt, to taste
Procedure:
Step 1:
Start with making your salsa. Throw your tomato, serrano chiles, deveined chile seco (I used California here) and garlic into a small pot. Cover with water and bring to a boil until the serranos turn from a vibrant green to a green-brown color and you can easily pierce your tomato with a fork. Once cooked, add your ingredients into a blender with about 1/2 cup of the water the ingredients were cooked in, salt, a pinch of oregano and blend away until your salsa is smooth.
Step 2:
Cut your raw tortillas into small triangles and fry them in oil until they are crispy and turn a deep golden-brown. You want your totopos to get a good crisp to get a little crunch when they are sauced up. Place your fried chips over a plate covered with paper towels to drain the excess oil. Tip: Fry your chips in small batches to cook evenly. In a hurry? Store-bought tortilla chips will do!
Step 3:
Using the same pan you fried your chips in, pour your salsa into your pan on medium heat and bring it to a simmer. Let simmer for about 10 minutes, stirring often.
Step 4:
Toss your chips in and gently fold until all of your chips are evenly coated and you are basically done! Tip: Don't over mix your chips or you'll break them and your chilaquiles won't come out too pretty and we don’t want that now, do we?
You can choose to crack a few eggs over your chilaquiles and mix them up together or fry an egg on the side and place it over your chilaquiles. You can also crumble queso fresco and drizzle your favorite salsa. Serve immediately alone or with some rice and beans on the side and enjoy!