Chilaquiles is a traditional Mexican dish that feels like a party in your mouth! It is tangy, spicy, and each bite is a unique experience! With my recipe for (quick) pickled onions and jalapeños, you can make sure that the dish doesn't become too rich! This dish can be eaten for lunch, dinner and topped with an egg for brunch.
Recipe: Makes 6 servings
Ingredients:
Pickled Onions and Jalapeños: 1/2 Water
1 Cup Vinegar
1 1/2 Tsp Salt
1 1/2 Tsp Sugar
1 Onion sliced
1 1/2 Jalapeños Sliced with seeds
Corn Chips: (If you are in a time crunch use store bought- no tortilla chips though!)
20 Corn Tortillas
Oil to brush on top of tortillas
Salt to garnish
Chilaquiles Mixture:
1 1/2 Can Black Bean rinsed
1 1/2 Cups Salsa Verde (any brand you like)
2 Cups Tomato based Salsa (any brand you like- the fresher the better)
1/3 Cup roasted Corn Kernels
1 1/2 Cup Roasted Peppers (short on time- you don't have to roast the peppers)
1/2 Cup Vegetable Stock
2 Avocados sliced
Cilantro to garnish
Method:
Pickled Onions and Jalapeños:
1. Add the water, vinegar, salt and sugar to a pot and bring it to a boil.
2. In a bowl add the sliced onion and jalapeños. Pour the boiling vinegar liquid into the bowl with the onions and jalapeños. (The jalapeños will go from a vibrant green to a duller green)
3. Let the onions and jalapeños marinate in the liquid for at least 30 minutes and then drain the liquid out.
Corn Chips:
1. Brush oil on both sides of all of the corn tortillas and cut the tortillas into quarters.
2. Spread out the quarters on to baking dishes and sprinkle a little bit of salt on each piece.
3. Bake at 350 degrees for about 20 minutes (Flipping periodically)
Chilaquiles Mixture:
1- In a pot add both types of salsas and cook on low heat. Add in the black beans, corn, and roasted peppers. (Taste the mixture, add more of either salsa according to your taste)
2. Add the vegetable stock and taste again, adjusting to your taste!
3. Let the mixture cook until it is bubbling, then add in the chips. The chips will be a little soggy (they are supposed to be!)- if you want them crisper turn off the heat within 3 minutes and if you want soggier let it cook a little bit longer.
4. Garnish with the pickled onions, jalapeños, cilantro and avocado.
Top it with sour cream, egg or even more salsa!
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