This post is sponsored by NatureSweet but the content and opinions expressed here are my own.
I have had a serious love affair with Chilaquiles for awhile now. There’s just something about the deeply flavored sauce, crunchy and salty chips, and lord knows I love my toppings. I literally eat it every single time it’s on a menu but I have never attempted to make it at home because it just seemed super complicated to make.
That was until I was up one night bored browsing around Pinterest. I stumbled across a recipe and realized how easy it was. Then, I found the Eclipses NatureSweet tomatoes and decided to come up with my own Chilaquiles recipe. The Eclipses tomatoes have darker skin and flesh with a super intense flavor. Because of that, they made the perfect tomato to make my Chilaquiles recipe out of. You can learn more about the NatureSweet Eclipses tomatoes here.
Making the Chilaquiles doesn’t require a ton of skill but it does require a bit of patience. This is one of those recipes that requires a few different steps and the cooking of different things. But the good news is, this recipe is one you can’t mess up!
Honestly, the most important part of this recipe is the roasting of the veggies before you make a sauce out of them. When you roast veggies, their flavor changes. They become naturally sweeter and the flavor profile intensifies. So, whatever you do, do not skip this step! After this step, this recipe is breeze.
Preheat oven to broil. Rinse and dry the tomatoes and serrano chilies, remove peel from onion and chop the half into 2 inch pieces, and cut the top off of the whole garlic head.
Put serrano chilies, tomatoes, garlic, onion and 2 tablespoons of oil on a sheet pan. Mix the veggies and oil well. Then bake for 13-15 minutes. You'll want the veggies to get a little char on them but watch them because they can burn easily. Remove from oven and let cool. Turn oven to 350.
To Make The Chips
In the meantime cut the tortilla's in half and then cut each half into thirds. Then, in a large mixing bowl mix together the cut tortillas, salt, paprika, 3 tablespoons of oil. Once mixed well arrange the tortilla "chips" flatly on a baking sheet. Bake for 20-25 minutes. Again, you'll need to watch these towards the end of their cooking time because they can burn fast. Sprinkle with salt right after you take them out.
To Put the Chilaquiles Together
Once the chips are in the oven you can put together the sauce. Blend together the cooled roasted tomatoes, onion, serrano peppers, 3-5 of the garlic cloves, tomato paste, salt, and cumin. (Do not put whole garlic head into the blender. The garlic cloves should come right out of their peel with a little push from the bottom of the garlic head). Then transfer the blended sauce to a saucepan on medium heat. Stirring Frequently. Once warm, add tortilla chips to the sauce and mix together. Plate and top with desired toppings. Serve immediately for crisp tortilla chips.
-Any oil can be substituted as long as its an oil that can tolerate high heat.
-To get crisper chips you can fry the cut corn tortilla pieces in a shallow pan, on high heat with oil about halfway up the pan. (Make sure to use a high heat oil).
-If you can not find NatureSweet Eclipses tomatoes, they can be substituted but may change the flavor of the dish slightly.
-Serrano chilies can be spicy so if you prefer less spice start out with one chili.