serves
4
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
For the salsa tatemada
- 1 kg large tomatoes
- 3 jalapeño chillies
- 150 g white onion, peeled and cut into large chunks
- 2 garlic cloves, peeled
- 1 bunch coriander, roughly chopped
- 2 tsp salt
For the chilaquiles
- 500 g corn tortillas (approximately 17 tortillas)
- 100 ml vegetable oil (enough for shallow frying)
- 1 litre salsa tatemada
- 150 ml thickened cream
- 100 g crumbled fresh cheese (see Note)
- 1 small white onion, julienned
- 1 bunch coriander, roughly chopped
Instructions
1. To make the salsa tatemada, preheat a large heavy-based frying pan over medium heat. Do not add oil.
2. Place the tomatoes, jalapeños, onion and garlic in the frying pan. Char the vegetables for 10 - 15 minutes, turning occasionally, until they are blackened and soft. Remove the vegetables from the heat and allow them to cool slightly.
3. Place the grilled vegetables into a food processor, add the coriander and pulse until the salsa is almost smooth, retaining a little texture. Taste and adjust seasoning with salt.
4. To make the chilaquiles, cut the corn tortillas equally three times, to form six triangles. Heat the vegetable oil for shallow frying in a medium-sized frying pan over medium-high heat. Fry the tortilla triangles in batches for 1-2 minutes per side, or until crispy and lightly golden. Drain on a paper towel-lined plate. Lightly salt the chips immediately and keep them aside.
5. Bring 800 ml of the salsa tatemada to the boil in a large frying pan. Add the corn chips to the pan and toss to coat in the sauce. Transfer to four pre-heated shallow bowls.
6. Top the chilaquiles with cream, cheese, onion and coriander. Serve while hot.
Note
Halloumi can be used in place of fresh cheese. Boil the leftover salsa for 5 minutes, allow to cool and store in an airtight container in the fridge.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
