Healthier Chilaquiles With Red Sauce
- 1 One pound bag store-bought baked tortilla chips
- 2 lb tomatoes
- 3 garlic cloves
- 1-2 serrano chiles
- 1 teaspoon sea salt
- 2 tablespoons neutral tasting oil
- 1 avocado pitted and diced
- 4 tablespoons minced purple onion
- 1/4-1/2 crema fresca or cashew cream
- 3 thinly sliced radishes
- half a bunch cilantro chopped
- Roughly chop the tomatoes and blend with garlic and serrano chili; you could add up to 1/2 a cup of water if the blender it is not blending properly. If your blender is not large enough to blend the two pounds of tomatoes, do it in batches.
- Heat a pan and add the two tablespoons of neutral tasting oil, pour the tomato sauce and let it simmer in medium-low heat. When the sauce starts to break some boiling bubbles add the salt. Let it simmer for ten to 15 more minutes.
- In a bowl set a handful or two of baked tortilla chips, and using a ladle, pour enough sauce to cover the tortilla chips. Top with a tablespoon or so of cream and sprinkle with the cilantro, purple onion, radishes, or your choice of the toppings.
- Eat immediately after serving—do not let them stand, as the tortilla chips can become soggy.
There are a lot of chilaquiles recipes out there. Some have shredded chicken breast on them or fried eggs, others are made with green tomatillo sauce. They are served with different toppings or presented in very different ways, but the base is always the same. No matter what you call them or how you serve them, chilaquiles are chilaquiles. They are simply deep-fried tortilla chips with salsa and they always turn out amazing.
This chilaquiles recipe has a healthier twist and it is also faster to prepare. I also love this recipe because is the kind of thing you can have in the fridge and put together in no time.
I like to use home baked tortilla chips or even store-bought ones, and the sauce is made out of four ingredients. It is made by blending fresh ripe tomatoes with garlic cloves and then letting them simmer for a while in a pan with little bit of oil. This sauce is poured over the chips and then let go your imagination and serve and top as you wish, use this chilaquiles recipe as a blank canvas for toppings. You could use shredded chicken, fried eggs, some fajita strips, chorizo, melted or cotija cheese, crumbled tofu, or even some grilled veggies.
I served them with a huge dollop of cashew cream, diced avocado, sliced radishes, minced purple onion, and chopped cilantro.
Chilaquiles with red sauce