You're familiar with chilaquiles, si? Traditionally a way to use up leftover or stale tortillas, chilaquiles are a classic Mexican breakfast: torn tortillas simmered in sauce and topped with an egg. Delicious and simple, right? Right! Except too often you end up with a plate of soggy tortilla bits. Not so delicious. Ay.
Not anymore. Learn how to make the perfect chilaquiles with a few tips from us and this photo guide. We'll be over tomorrow for breakfast.
First, gather up what you need. In terms of ingredients, it's a simple list: 1 quart of vegetable oil, 12 corn tortillas, your favorite sauce, 1 tablespoon of olive oil, and 1/2 a red onion, diced. Then gather up your tools: a large pot for frying, a large frying pan, a thermometer, a large plate, some paper towels and utensils (a knife, tongs, and spoon).
Over a medium-high flame, heat the vegetable oil in a large pot until it reaches 375 degrees. While the oil heats, cut the tortillas into 4 wedges. Once the oil is hot, slip the tortilla piece in the oil and fry them in small batches until golden brown, about 1-2 minutes. You'll likely want to do this in three batches, so as not to overcrowd the pan and lower the temperature of the oil. (That's how you get soggy tortillas.)
Once the chips are golden, scoop them out with a spoon and place on a paper-lined plate and salt immediately. Make sure to let the oil temperature return to 375 degrees between frying.
Once you're done with the chips, set them aside. Now, move on to the sauce. In a large frying pan over medium heat, saute the red onion in olive oil until soft.
Once the onion is soft and translucent, pour in the red chile sauce and cook until heated through.
Once warmed through, add the tortilla wedges to the sauce and toss lightly to coat (using the tongs) and then turn off the heat. Be gentle, you don't want to crush the tortillas.
Garnish with your favorite toppings (cilantro, jalapeno, queso fresco, radishes, avocado...) and serve immediately!