The Moody Foody's Chilaquiles


ingredients

  • 2 Roma tomatos, charred
  • 1/2 white onion, charred
  • 2-6 dried chiles de arbol, stemmed
  • 3 guajilio chiles, stemmed
  • 3 garlic cloves
  • 2 cups of chicken/vegetable stock
  • 2 tsp Mexican oregano
  • Salt & white pepper to taste
  • 10 tortillas, cut in triangles
  • Canola oil for frying
  • Avocado oil
  • Crema, garnish
  • Queso Cotija, garnish
  • Sprig of cilantro, garnish
  • Red onion, thinly sliced for garnish
  • 1 egg, fried
  • Sprig of epazote for sauce

prep

  • Begin frying your tortilla triangles to make totopos.
  • Once fried, set aside on a cooking rack with a paper towel to drain excess oil.
  • Hit your chilis with a blow torch so they lightly blister then soak them in boiling water until they are just covered, set aside for later.
  • Char your tomatoes, onions & garlic in a dry and hot cast iron skillet.
  • Once charred, add your tomatoes, onions, garlic & chiles into a blender and just barely cover with stock.
  • Add your oregano, pepper to taste and just a bit of salt, you can adjust the seasoning later.
  • Slowly stream in your leftover broth, a little bit at a time, until you get a liquid that has a bit of a body to it. You don't want it to be too thin and runny.
  • You can choose to strain your sauce once blended. 
  • Add a bit of avocado oil to a hot pan and pour in your sauce.
  • This is where you'd add a whole sprig of epazote to infuse into your sauce. Remove after a few minutes. 
  • Gently reduce your sauce until you get a slightly rich consistency. (We like a buttermilk consistency).
  • Check for seasoning.
  • Add your homemade totopos. 
  • Toss and evenly coat.
  • Plate your chilaquiles and top with cilantro, red onion, fried egg, and some delicious creme y queso fresco, buen provecho!