Tarbell’s Christmas Red & Green Chilaquiles
Ingredients
- Tortilla base:
- 12 corn tortillas
- ½ cup vegetable oil (for frying)
- Salt to taste
- Red sauce (rojo):
- 4 dried guajillo chiles, stems and seeds removed
- 2 Roma tomatoes, halved
- 2 garlic cloves
- ½ small onion, halved
- 1 cup chicken or vegetable broth
- Salt and pepper to taste
- Green sauce (verde):
- 5 tomatillos, husked and quartered
- 1 jalapeño, stem removed, halved (or 2 if you like to live dangerously)
- ½ small onion, halved
- 1 garlic clove
- 1 cup chicken or vegetable broth
- Handful of cilantro
- Salt to taste
- Toppings:
- 1 –2 eggs per person, cooked how you like
- Crumbled queso fresco or cotija cheese
- Sliced avocado
- Mexican crema or sour cream
- Fresh cilantro
- Pickled red onions (recipe below)
Instructions
- Crisp the tortillas: Heat oil in skillet, fry tortillas until golden and crisp. Drain on paper towels, sprinkle lightly with salt.
- Make the rojo: Toast guajillo chiles in dry skillet 10–15 seconds each side—just until fragrant. In blender or food processor, blend chiles, tomatoes, garlic, onion, broth and seasonings until smooth. Transfer mixture to medium pan, bring to boil over medium high heat, simmer 10 minutes until slightly thickened.
- Make the verde: In medium pan, cover tomatillos, jalapeño, onion and garlic with water. Boil until softened (about 7 minutes). Drain and carefully transfer to blender or food processor; combine with broth, cilantro and salt until smooth. Return to pan, simmer 10 minutes to thicken.
- Layer the love: Place small amount of each sauce in middle of serving plate—just enough to paint the stage. Lay down layer of crisp tortillas, then spoon some of each sauce; sprinkle with cheese. Repeat three more times, stacking tortillas.
- The grand assembly: Spoon extra red sauce on one side and green on the other for that iconic “split” look. Top with fried eggs (or your favorite preparation), more cheese, crema, avocado, cilantro and pickled red onions.
Notes
Pickled Red Onions
1 large red onion
¾ cup apple cider vinegar (or white vinegar)
¾ cup water
1 tablespoon sugar
1½ teaspoons salt Slice onion into thin half-moons, separating into layers.
In small saucepan over medium heat, combine vinegar, water, sugar and salt until sugar and salt are fully dissolved.
Add sliced onions to clean jar with any desired seasonings. Pour warm liquid over onions, ensuring they are fully submerged.
Cool to room temperature. Cover and refrigerate. Ready in about 30 minutes; flavors will develop further after a few hours. Store up to 2 weeks in refrigerator.
1 large red onion
¾ cup apple cider vinegar (or white vinegar)
¾ cup water
1 tablespoon sugar
1½ teaspoons salt Slice onion into thin half-moons, separating into layers.
In small saucepan over medium heat, combine vinegar, water, sugar and salt until sugar and salt are fully dissolved.
Add sliced onions to clean jar with any desired seasonings. Pour warm liquid over onions, ensuring they are fully submerged.
Cool to room temperature. Cover and refrigerate. Ready in about 30 minutes; flavors will develop further after a few hours. Store up to 2 weeks in refrigerator.
