Chilaquiles con Rajas Recipe

Updated August 30, 2018

Note: You can use store-bought tortilla chips and salsa verde for this dish, but I strongly recommend making your own. The fried tortillas can be stored at room temperature overnight in a sealed container (allow to cool completely before storage), and the salsa verde can be made up to a week in advance and refrigerated until needed. To roast the poblanos, hold them directly over the flame of a gas burger or grill until deeply blackened and charred on all sides, about 10 minutes (you can also do this under a preheated broiler). Let sit for 10 minutes, then peel off the blackened skin and remove the stem and seeds.

Hangover Helper: Chilaquiles con Rajas

Recipe Details

Chilaquiles con Rajas Recipe

Active 45 mins

Total 45 mins

Serves 2 servings

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Ingredients

For the Salsa Verde:
1 medium onion, peeled, trimmed, and cut into rough chunks
1 jalapeño pepper, split in half lengthwise, stem removed
1 pound tomatillos (4 to 5 medium), peeled and split in half
2 cloves garlic
1 tablespoon vegetable oil
Kosher salt
1/2 cup loosely packed cilantro leaves
2 large roasted poblano peppers, cut into thin strips (see note)
For the Chilaquiles:
2 quarts vegetable, canola, or peanut oil
8 corn tortillas, cut into quarters
To Serve (all optional):
Lime wedges
Cotija cheese
Mexican crema
Chopped cilantro
Chopped onions
Refried beans
Scrambled eggs
Shredded roast chicken
Sauteed chorizo
Sliced avocado

Directions

Preheat broiler to high. Combine onion, jalapeño, tomatillos, garlic, and 1 tablespoon vegetable oil in a large bowl. Season with kosher salt and toss to combine. Transfer vegetables to a foil-lined rimmed baking sheet. Broil until completely tender and charred in spots, rotating once or twice during broiling, 10 to 15 minutes total.
Transfer vegetables to a blender, add cilantro and half of the pepper strips. Blend until smooth (be careful, hot contents can blow the lid off the blender. Start with the slowest speed and slowly build up). Season to taste with salt, then transfer salsa to a wide saucepan. Add 1/2 cup water and remaining pepper strips.
Heat 2 quarts oil in a large wok or Dutch oven to 375°F (use an instant-read thermometer). Fry tortillas in two batches, agitating and flipping during frying with a wire-mesh spider. Fry until pale golden brown and completely crisp, about 2 minutes. Lift chips, allow excess oil to drain, and transfer directly to saucepan with sauce.
After all chips have been added, fold sauce and chips together with a large spoon or spatula. Cover pot and allow to rest for 1 to 2 minutes, depending on how soft you like your chips. Serve immediately, garnished with your choice of toppings.