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CHILAQUILES DIVORCIADOS (CON TODO)
3 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Salsa Verde
5 tomatillos, husks removed, rinsed, and halved
½ bunch of cilantro, stems included, roughly chopped
½ large white onion, peeled
2 jalapeños (or serranos for a hotter salsa) halved and with ribs and seeds removed
2 limes, juiced
salt to taste
For the Salsa Roja
3 roma tomatoes, halved
2 dried Chiles guajillos
2 dried Chiles de Arbol
½ onion, peeled
2 cloves of garlic, peeled
vegetable oil, as needed
For the Chilaquiles
4 full handfuls of tortilla chips
½ lb skirt, flank, or bavette steak (or arrachera, if your mexican market has it)
1 avocado, sliced
1 radish, sliced
¼ cup sour cream
¼ cup feta cheese
2 eggs, fried sunny side up
diced white onion and chopped cilantro, to garnish
TOOLS
cutting board
Chef’s knife
paring knife
food processor or blender
mixing bowls
mini prep bowls
measuring cups and spoons
large pot
frying pan or skillet
nonstick skillet
cast iron or stainless steel skillet
tongs
slotted spoon
serving plates
spoon or ladle
fridge
DIRECTIONS
1.
For the Salsa Verde
1.
Bring a pot of water to a boil, and poach the tomatillos, onion, and jalapeños until soft, about 5-7 minutes. Remove and place in a food processor along with cilantro, lime juice, garlic, and salt. Pulse until chunky but homogenous. Set in the refrigerator to cool.
5 tomatillos, husks removed, rinsed, and halved
½ large white onion, peeled
2 jalapeños (or serranos for a hotter salsa) halved and with ribs and seeds removed
½ bunch of cilantro, stems included, roughly chopped
salt to taste
2 limes, juiced
2 cloves of garlic, peeled
large pot
slotted spoon
food processor or blender
fridge
2.
For the Salsa Roja
1.
In the same pot, poach the tomatoes, chiles and onion until soft, 5-7 minutes. Remove from water and place in the food processor, reserving 1 cup of poaching liquid.
3 roma tomatoes, halved
2 dried Chiles guajillos
2 dried Chiles de Arbol
½ onion, peeled
cutting board
Chef’s knife
large pot
measuring cups and spoons
2.
Pulse until homogenous but not fully smooth.
food processor or blender
3.
Heat 1 tbsp of vegetable oil in a pan until hot but not shimmering, and then add the salsa (be careful, it will sputter). Add ½ of the reserved poaching liquid and let reduce for about 5-7 minutes. Add more liquid and reduce further for a fuller flavor, or remove from heat once a spoon leaves a trail in the pan. Refrigerate and set aside.
vegetable oil, as needed
For the Salsa Roja
measuring cups and spoons
frying pan or skillet
fridge
4.
For the Chilaquiles
1.
Prepare your garnishes: slice your avocado, thinly slice and soak the radish in cold water, dice your onion and chop your cilantro. Set aside
1 avocado, sliced
1 radish, sliced
diced white onion and chopped cilantro, to garnish
cutting board
Chef’s knife
mini prep bowls
2.
Salt and sear the steak on high heat until cooked through on both sides. The steak should be thin enough to not need too much time to cook, about 2 minutes on each side.
½ lb skirt, flank, or bavette steak (or arrachera, if your mexican market has it)
cast iron or stainless steel skillet
tongs
3.
Fry your eggs in butter until cooked to your liking.
2 eggs, fried sunny side up
nonstick skillet
spoon or ladle
4.
Add ½ of salsa verde to a pan and heat. Once hot, add 1-2 handfuls of your tortilla chips and toss to combine. Cook together until chips have softened and absorbed salsa. Repeat for the chips with the salsa roja.
For the Salsa Verde
4 full handfuls of tortilla chips
For the Salsa Roja
frying pan or skillet
5.
Plate the two sets of chilaquiles next to each other. Slice your steak, and set on top of the chilaquiles. Add the egg, dollops of sour cream, feta cheese, cilantro, onion, and avocado (in the order of your liking!), and enjoy!
For the Chilaquiles
½ lb skirt, flank, or bavette steak (or arrachera, if your mexican market has it)
2 eggs, fried sunny side up
¼ cup sour cream
¼ cup feta cheese
diced white onion and chopped cilantro, to garnish
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