Traditional recipes

Chilaquiles in Chipotle Sauce

Chilaquiles in Chipotle Sauce

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  • 18 5- to 6-inch-diameter white corn tortillas, each cut into 8 triangles
  • 3 large fresh epazote sprigs, stemmed, or 3 fresh oregano sprigs
  • 1/2 cup chopped fresh cilantro
  • 1 cup crema mexicana or sour cream
  • 1 cup crumbled queso fresco
  • 1/2 cup chopped white onion

Recipe Preparation

  • Pour enough oil into large deep skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil over medium-high heat to 350°F. Add 12 tortilla triangles at a time to oil. Fry until golden, turning occasionally, about 1 minute. Using slotted spoon, transfer chips to paper towels; cool.

  • Heat Chipotle Sauce in another large deep skillet over medium-high heat. Add epazote; simmer 2 minutes. Season with salt; stir in chips. Immediately divide among 6 plates. Top with cilantro, then crema, queso fresco, and onion.

Recipe by Marilyn Tausend, Ricardo Mu oz Zurita,Reviews Section



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