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Chilaquiles In Chipotle Sauce




Source of Recipe


Bon Appetit 5/03






List of Ingredients



• canola oil (for frying)
  
• 18 (5- to 6-inch-diameter) white corn tortillas, each cut into 8 triangles
  
• Chipotle Sauce (recipe below)
  
• 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
  






Instructions



1. Pour enough oil into large deep skillet to reach depth of 1". Attach deep-fry thermometer; heat oil over medium-high heat to 350 degrees. 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.
   
2. 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.
   






Final Comments


6 servings

Chipotle Sauce: 1 small white onion, peeled, quartered; 5 large garlic cloves, unpeeled; 4 lbs tomatoes (about 15 medium); 5 canned chipotle chiles; 2 T canola oil; 1 tsp fine sea salt

Line heavy large skillet with foil; heat over medium heat. Place onion and garlic in skillet; cook until onion softens and blackens in spots, turning often with tongs, about 15 minutes. Transfer onion and garlic to medium bowl. Peel garlic.
Place same foil-lined skillet over medium-high heat. Working in 2 batches, cook tomatoes in skillet until tender and skins blister and blacken, turning occasionally, about 20 minutes. Transfer to large bowl; cool and peel. Working in batches, puree tomatoes, onion, garlic, and chiles in blender until smooth.
Heat oil in heavy large deep skillet over medium-high heat. Carefully add tomato puree to skillet (mixture will bubble vigorously). Stir in salt. Reduce heat; simmer gently until sauce thickens slightly, stirring often, about 15 minutes.