Chilaquiles In Chipotle Sauce Recipes

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CHIPOTLE CHILAQUILES



Chipotle Chilaquiles image

"I first had this dish in the Yucatán and immediately loved it. Try it with a super-spicy Bloody Mary," says Anne.

Provided by Anne Burrell

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Extra-virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
4 cloves garlic, smashed and chopped
1 jalapeno pepper, seeded and finely diced
2 to 3 links fresh chorizo, casings removed, meat crumbled
1 bunch fresh cilantro, half the leaves left whole for garnish and the rest finely chopped, stems included
1 to 2 chipotles in adobo sauce, finely diced, plus the sauce from half of a 7-ounce can (add more chiles if you like it spicier)
1 28-ounce can plum tomatoes, passed through a food mill
Canola oil, for frying
10 6-inch corn tortillas, cut into sixths
1 1/2 cups grated Oaxaca or Monterey Jack cheese
1 1/2 cups crumbled queso fresco cheese
6 large eggs
1 lime, cut into wedges, for serving
1 cup Mexican crema or sour cream

Steps:

  • Coat a large saucepan with olive oil. Toss in the onion, season with salt and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes. Toss in the garlic, jalapeno and chorizo and cook for 3 to 4 minutes more, breaking up the meat with a spoon.
  • Add the chopped cilantro, chipotles, adobo sauce and tomatoes. Season with salt, taste and season again if needed. Stir in 1 cup water, increase the heat to high, bring to a boil and reduce the heat to a simmer. Cook for 30 to 35 minutes, or until the mixture has a good saucy consistency. Taste and adjust the seasoning if necessary.
  • While the sauce cooks, fill a large saucepan with about 3 inches of canola oil. Heat the oil over medium-high heat to about 375 degrees F (or add a slice of tortilla to the oil -- when it sizzles, starts to float and crisps up, it's ready). While the oil heats up, put a couple of paper towels on a baking sheet next to the stove. When the oil is hot, work in batches to fry the tortillas until they are crispy chips. Remove the chips from the oil, drain on the paper towels and sprinkle with salt.
  • Preheat the oven to 350 degrees F. In a large bowl, toss a third of the chips with a third each of the tomato sauce and cheeses. Spread the chip mixture in the bottom of a large ovenproof casserole dish, then top with another third of the chips, sauce and cheeses. Repeat the process with the remaining chips, sauce and cheeses. Bake for 15 minutes, or until the cheese is melted.
  • When the casserole comes out of the oven, coat a large saute pan lightly with olive oil. Add the eggs (you will probably have to work in batches to fry all of them -- no worries) and bring the pan to medium heat. Cook the eggs until the whites are cooked through and the yolks are warm and runny, about 4 minutes. Place the fried eggs on top of the chips. Sprinkle with the whole cilantro leaves. Serve with the lime wedges and crema.

CHILAQUILES IN CHIPOTLE SAUCE



Chilaquiles in Chipotle Sauce image

Yield Makes 6 servings

Number Of Ingredients 8

Canola oil (for frying)
18 5- to 6-inch-diameter white corn tortillas, each cut into 8 triangles
Chipotle Sauce
3 large fresh epazote sprigs, stemmed, or 3 fresh oregano sprigs
1/2 cup chopped fresh cilantro
1 cup crema mexicana* or sour cream
1 cup crumbled queso fresco
1/2 cup chopped white onion

Steps:

  • Pour enough oil into large deep skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil over medium-high heat to 350°F. Add 12 tortilla triangles at a time to oil. Fry until golden, turning occasionally, about 1 minute. Using slotted spoon, transfer chips to paper towels; cool.
  • Heat Chipotle Sauce in another large deep skillet over medium-high heat. Add epazote; simmer 2 minutes. Season with salt; stir in chips. Immediately divide among 6 plates. Top with cilantro, then crema, queso fresco, and onion.
  • *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

SPICY CHIPOTLE CHILAQUILES (3+ WAYS!)



Spicy Chipotle Chilaquiles (3+ Ways!) image

A bit like a cross between enchiladas and nachos, this version of the easy Mexican dish features healthier baked (not fried) corn tortillas bathed in a spicy chipotle-tomato sauce. Then top individual portions to your heart's delight to make them vegan, vegetarian, or carnivorous!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 26

12 6-inch corn tortillas
2 tablespoons olive oil
Couple pinches kosher salt
1 28-ounce can whole or diced tomatoes (fire-roasted are tastiest)
1/2 medium yellow onion (diced (about 1/2 cup))
2 medium cloves garlic (roughly chopped)
1 chipotle pepper in adobo sauce (seeds removed (unless you want them REALLY spicy then leave them))
2 teaspoons adobo sauce (from the can of chipotles)
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt (plus more to taste)
1/8 teaspoon freshly ground black pepper (plus more to taste)
1 tablespoon olive oil (not extra virgin)
1/2 - 1 cup water or vegetable broth (if needed)
Black beans
Avocado
Corn
Sliced radishes
Sliced sweet or red onion
Cilantro
All the vegan toppings +
Shredded medium cheddar
Cojito cheese
Sour cream
Fried egg
All the vegan & vegetarian toppings +
Cubed cooked chicken or shredded chicken

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Brush tortillas on one side with olive oil, then stack them. Cut the stack into 6 or 8 wedges (your preference). Lay in a single layer on two large baking sheets and sprinkle with a little kosher salt. Bake until crisp, turning them over about 3/4 of the way through the cooking time, 8-10 minutes. Remove from oven and set aside.
  • Meanwhile, make the sauce. Place tomatoes, onion, garlic, chipotle pepper, adobo sauce, smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper in the pitcher of a blender. Puree until smooth.
  • Set a large skillet over medium heat. Add the 1 tablespoon olive oil. When hot, pour in the sauce and stir. Cook, stirring occasionally, until bubbling and darker, about 10 minutes. Reduce heat to a simmer and cook, stirring occasionally, until the sauce coats the front and back of the spoon, about 10 minutes more. If the sauce seems too thick (it should be about the consistency of canned tomato sauce), add a splash of water or vegetable broth until it reaches the right consistency.
  • Stir in the tortillas. Taste and add additional salt and pepper if desired. Spoon onto plates and top with assorted toppings to customize them however you like!

SIMPLE CHIPOTLE CHILAQUILES



Simple Chipotle Chilaquiles image

If you've never heard of chilaquiles, it's time to change that. Most people would fry up yesterday's tortillas and simmer them in a simple roasted tomato sauce. When they're that not-too-crispy, not-too-mushy texture that I absolutely love, they get spooned onto a plate, drizzled with crema and sprinkled with cheese.

Provided by Rick Bayless

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

5 plum tomatoes, may substitute fire-roasted whole canned tomatoes
1 1/2 tablespoons extra-virgin olive oil
1 small white onion
3 cloves garlic
3 canned chipotle chiles en adobo
1/2 cup epazote leaves, may substitute cilantro leaves
Kosher salt
4 cups chicken broth or water, plus a little extra as needed; may substitute vegetable broth
8 ounces thick, homestyle tortilla chips
1/3 cup crème fraîche, may substitute crema or sour cream
1/4 cup Mexican queso anejo cheese, crumbled, may substitute Romano

Steps:

  • Heat the broiler. Spread the tomatoes onto a baking sheet and broil until they are darkly roasted, about 6 minutes a side.
  • (Note: Chef Bayless uses half a large onion, but this recipe has substituted 1 small onion instead.) Cut the onion in half, then cut both halves into ¼-inch slices; reserve half of the slices for garnish. Heat oil in a Dutch oven or a deep, large skillet over medium heat. When the oil is hot, add the sliced onion and cook, stirring regularly, until golden, about 7 minutes. Peel and mince the garlic cloves; add to golden onions and stir until soft, 1 more minute.
  • Remove the roasted tomatoes from the oven and transfer to a blender. Add the chipotles and blend to a coarse purée. Pour the mixture into the pan with the sautéed onions and garlic; cook over medium-high heat until the sauce has thickened, 3 to 4 minutes.
  • Add the epazote or cilantro and the broth. Season with 1 teaspoon salt and bring to a rolling boil; taste and add more salt if necessary. Add the chips and make sure they are coated with the sauce; then cover the pan and turn off the heat. Allow to rest until the chips have soaked up the sauce, 5 minutes.
  • Gently stir the chilaquiles before spooning them into a serving dish. Top with the remaining half of the onion slices and garnish with the crema, queso anejo, and additional epazote or cilantro.

SIMPLE CHIPOTLE CHILAQUILES (TORTILLA "CASSEROLE")



Simple Chipotle Chilaquiles (Tortilla

Provided by Food Network

Number Of Ingredients 12

12 medium-thick (10 ounces) corn tortillas, cut into sixths, fried to make chips or 8 ounces (8 to 12 loosely packed cups, depending on thickness) thick, homemade-style tortilla chips
1 (28-ounce can good quality whole tomatoes in juice, drained or 1 1/2 pounds (about 3 round, or 9 to 12 plum) ripe tomatoes
2 to 3 canned chipotle en adobo or 2 to 3 dried chipolte chiles, stemmed
1 1/2 tablespoons vegetable or olive oil
1 large white onion, sliced 1/4-inch thick
3 garlic cloves, peeled and finely chopped
2 1/2 cups chicken stock, vegetable broth or water, plus a little extra if needed
Salt, about 1/2 teaspoon
About 1/3 cup homemade crema, creme fraiche or store bought sour cream thinned with a little milk
1 1/2 cups coarsely shredded cooked chicken (optional)
1/4 cup finely crumbled Mexican queso anejo or other dry grating cheese like Romano or Parmesan
3 tablespoons roughly chopped fresh epazote or 1/2 cup chopped cilantro

Steps:

  • Make the chips or measure out the store bought chips. For the sauce. If using drained canned tomatoes, place them in a blender jar. If using fresh tomatoes, spread the onto a baking sheet and place them 4 inches below a very hot broiler. When they are darkly roasted (they'll be blackened in spots), about 6 minutes, flip them over and roast the other side-5 to 6 minutes more will give you splotchy-black and blistered tomatoes that are soft and cooked through. Cool. Working over your baking sheet, pull off and discard the blackened skins, and for round tomatoes, cut out the hard cores where the stems were attached. Transfer to a blender, along with all the juices on the baking sheet. If using canned chipotles, add them to the blender, seeds and all, If using dried chipotles, toast them in a dry skillet over medium heat for a couple of minutes, turning frequently until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain and add to the blender. Blend the tomatoes and chiles to a puree, but one that still retains a little texture. You should have 2 1/4 cups puree. Over medium heat, set a medium-large wide pot (like a 4-quart Dutch oven of Mexican cazuela) or a deep, large (12-inch) saute pan-you'll need a lid for whatever vessel you choose. Measure the oil, add half of the onion and cook, stirring regularly, until richly golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomato puree and stir nearly constantly for 4 to 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt. The sauce needs to be seasoned highly with salt, but watch out if your chips or broth is already salted. Cover the pot if not continuing with step 2 right away. You should have 4 1/2 cups broth mixture. To cook and serve the chilaquiles. Set out the crema, chicken and cheese. Put the pot over medium high heat until the broth mixture boils. Stir in the epazote (if you're using cilantro, set it aside to add later) and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover tightly and turn off the heat. Let stand 5 minutes (no longer). Immediately uncover and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely-they should be a little chewy, not mushy. (If they are too chewy, stir in a little more broth, cover and set over medium heat for 3 or 4 more minutes). Sprinkle with the cilantro, if that is the herb you're using. Either spoon onto warm individual plates in the kitchen or serve directly from the vessel it was made in. Whichever you choose, drizzle the chilaquiles with the crema (or one of its stand-ins), strew with the remaining sliced onion and the optional shredded chicken, and dust generously with the finely crumbled cheese.;

CHIPOTLE CHILAQUILES



Chipotle Chilaquiles image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

3 tablespoons canola oil
10 Roma tomatoes (about 2 1/4 pounds), roughly chopped
2 cloves garlic, roughly chopped
1/2 yellow onion, roughly chopped
2 canned chipotle chiles in adobo sauce
Salt and freshly ground black pepper
Vegetable oil, for frying
Sixteen 6-inch corn tortillas
Salt
6 fried eggs, for serving, optional
1/4 cup crumbled queso fresco
Thinly sliced red onions, for garnish
Mexican crema, for garnish
Chopped fresh cilantro, for garnish

Steps:

  • For the salsa: Heat the canola oil in a medium heavy-bottomed skillet over medium-high heat. Add the tomatoes, garlic and onions and saute until golden brown, 10 minutes. Add the chipotles and saute for another minute.
  • Add the skillet ingredients along with 1 tablespoon salt and 1 teaspoon black pepper to a blender and process until smooth. Return the mixture to the skillet and cook over medium-low heat for 5 minutes; season with additional salt and pepper. Keep warm.
  • For the tortilla chips: Heat 2 inches of oil in a large, low Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. While heating, stack the tortillas and cut the stack into 8 triangles.
  • Working in batches, fry the tortilla triangles until crisp and golden in color, about 2 minutes per side. Remove the chips from the oil and drain on a paper towel-lined baking sheet; season with salt.
  • Add the tortilla chips to the skillet with the warm salsa, making sure all the chips are fully coated in the salsa. Transfer to a serving dish. Top with fried eggs if desired, and sprinkle with the queso fresco. Garnish with thinly sliced red onions, Mexican crema and chopped cilantro.

CHIPOTLE SAUCE



Chipotle Sauce image

Categories     Sauce     Blender     Garlic     Tomato     Hot Pepper     Simmer     Bon Appétit

Yield Makes about 7 cups

Number Of Ingredients 6

1 small white onion, peeled, quartered
5 large garlic cloves, unpeeled
4 pounds tomatoes (about 15 medium)
5 canned chipotle chiles
2 tablespoons canola oil
1 teaspoon fine sea salt

Steps:

  • Line heavy large skillet with foil; heat over medium heat. Place onion and garlic in skillet; cook until onion softens and blackens in spots, turning often with tongs, about 15 minutes. Transfer onion and garlic to medium bowl. Peel garlic.
  • Place same foil-lined skillet over medium-high heat. Working in 2 batches, cook tomatoes in skillet until tender and skins blister and blacken, turning occasionally, about 20 minutes. Transfer to large bowl; cool and peel. Working in batches, puree tomatoes, onion, garlic, and chiles in blender until smooth.
  • Heat oil in heavy large deep skillet over medium-high heat. Carefully add tomato puree to skillet (mixture will bubble vigorously). Stir in salt. Reduce heat; simmer gently until sauce thickens slightly, stirring often, about 15 minutes.

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