Chilaquiles

I first discovered this dish at Hugo's - it was so good I went back the next day to order it again. After returning from that vacation I scoured the internet, looking for the right recipe. After lots of testing, this is what I have come up with.What are chilaquiles, you may ask? Think of it as a Mexican casserole or lasagna. I make this when I want something bold, hearty, and that will last for days.


5-6 large tomatoes
2-3 jalapenos
1 white onion, chopped
2 cloves garlic, coarsely chopped
1 bunch cilantro
sour cream
cojito cheese
1 package white corn tortillas
olive oil


Place tomatoes, jalapenos, garlic, 2/3 of the onion and 1/2 the cilantro in a large pot and cover with water. Heat water to boiling, and let simmer 20 minutes. Dump all contents of pot into colander and set aside to cool (do not be concerned that bits of onion or cilantro slip through the colander).


Heat oil in a large skillet. Cut tortillas into six wedges. Working in batches, fry tortillas just until crispy. They do not have to be evenly cooked or even cooked all the way through. Once they have browned and crisped up a bit, you can take them out of the oil. Drain the oil off the cooked tortillas over a paper towel. Continue until all of the tortillas are cooked. (You can use tortilla chips instead, but this is way better. Trust me.)


Peel and core tomatoes and put a blender along with the onions, garlic, and cilantro. Seed the jalapenos, and add those to the blender as well. Blend until smooth. Pour the contents into a large pot and turn heat to medium low. After a few minutes (when the mixture has begun to heat up), stir in the tortillas. Continue stirring until the tortillas are completely coated. Reduce heat to low and let cook for 15-20 minutes, stirring occasionally.

Serve topped with fresh chopped onions, cilantro, cojito cheese, and sour cream.(Trust me, this is one recipe where you don't want to skip the garnish at the end - the onions, cilantro and cheese add a snap of flavor and the sour cream brings a coolness to a potentially hot dish.)

One more thing: I have seen this served with eggs, chicken, black beans, corn, etc. I am far too lazy to bother with all of that - and I think the dish stands up on its own, but I definitely encourage everyone to try out variations.