The Best Chilaquiles Recipe
Chicken bouillon powder is the secret to this umami-rich riff on chilaquiles, the classic Mexican dish of salsa-simmered tortillas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Paper towel
- Baking sheet
- Slotted metal spoon
- Spider strainer
- Pot
- Colander
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Blender
- Spoon
- Serving platter
- Tongs
Ingredients
- 2 cups vegetable oil, divided
- Eighteen 6-in. corn tortillas, cut into sixths
- 1½ lb. vine-ripened tomatoes (about 3 large)
- 4 jalapeños
- 2 medium garlic cloves, peeled
- 1 medium white onion, peeled and coarsely chopped (2 cups)
- ½ cup cilantro leaves, divided
- 2 Tbsp. chicken bouillon powder (optional)
- ¾ cup Mexican crema or sour cream
- 4 oz. cotija cheese, crumbled
- Pickled jalapeños, for topping (optional)
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