Salsa-Simmered Tortillas (Chilaquiles)
Canned chipotle and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles.
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Cooking tools:
- Food processor
- Deep-fry thermometer
- Cast iron skillet
- Nonstick skillet
- Baking pan
- Slotted spoon
- Wooden spoon
- Oven
- Stove
- Mixing bowl
- Baking sheet
- Paper towel
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 6 plum tomatoes, cored
- 2 cloves garlic, unpeeled
- 1 jalapeño, stemmed, halved lengthwise, and seeded
- 1 small white onion, quartered
- 2 tbsp. vegetable oil, plus more for frying
- 4 canned chipotle chiles en adobo
- 4 tbsp. roughly chopped cilantro
- 1 1⁄2 tbsp. sesame seeds, toasted
- 1⁄4 tsp. dried oregano
- 10 (6") corn tortillas, stacked and cut into 1 1⁄2" squares
- 6 oz. fresh chorizo, removed from casing and chopped into chunks
- 1⁄4 cup sour cream, to garnish
- 2 oz. cotija or feta cheese, crumbled, for garnish
- 4 radishes, thinly sliced
- Kosher salt, to taste
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