Salsa-Simmered Tortillas (Chilaquiles)

Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.

Salsa-Simmered Tortillas (Chilaquiles) 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.
Yield: serves 6

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 12 tbsp. sesame seeds, toasted
  • 14 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
  • 14 cup sour cream, to garnish
  • 2 oz. cotija or feta cheese, crumbled, for garnish
  • 4 radishes, thinly sliced
  • Kosher salt, to taste

Instructions

  1. Heat oven to broil and place rack 6″ from heating element. In a medium bowl, toss tomatoes, garlic, jalapeño, and onions with 2 tbsp. vegetable oil. Transfer ingredients to a foil-lined 9″ x 13″ baking pan and broil, turning occasionally as tomato skins start to blister and blacken, about 10 minutes. Transfer roasted vegetables to a food processor. Add chipotle chiles, 2 tbsp. cilantro, sesame seeds, oregano, and 1⁄4 cup water to the food processor and purée until smooth, about 1 minute. Set sauce aside.
  2. Pour vegetable oil into a deep 12″ cast-iron skillet until it reaches a depth of 1″; heat over medium-high heat until a deep-fry thermometer registers 350°. Working in 2 batches, add tortillas and fry, stirring occasionally, until golden brown and crisp, about 3 minutes per batch. Using a slotted spoon, transfer tortilla chips to a paper towel-lined baking sheet. Lightly season them with salt. Repeat with remaining tortillas. Set aside.
  3. Heat a deep 12″ nonstick skillet over medium-high heat. Add chorizo and cook, stirring frequently and breaking meat up into small pieces with a wooden spoon until browned and cooked through, 8–10 minutes. Add tomato-chipotle sauce to skillet, stir to combine, and season with salt. Bring to a simmer, add tortilla chips, and stir to combine. Let ingredients simmer until the tortilla chips just soften, about 2 minutes.
  4. Transfer chilaquiles to a platter and garnish with remaining cilantro, sour cream, cheese, and radishes.