Amy's Recipes

6 c totopos (purchase at Mexican grocery store, or see recipe below for making these)
For RED SAUCE option: Combine 2 c V-8 juice + 1/2 c red salsa + 5 packets taco sauce

For GREEN SAUCE option: See recipe below.

Prepare fried egg, refried beans, etc. as well as toppings ahead of time so you can eat while the chilaquiles are at their freshest.

For CHEWY OPTION: Add totopos to hot pan, cover with the sauce, then with grated cheese. Heat over high heat for several minutes unto the bottom of the chips starts to brown. Do not stir. Serve, add toppings. Makes 4 servings. (Save some sauce for those who like the crunchy option.)

For CRUNCHY OPTION: Put totopos on your plate and sprinkle with grated cheese (optional). Heat sauce in the microwave until boiling then pour over the totopos, then add the other topping.

TOP with any of the following (* = most traditional):

• grated cheese (melted under the sauce)
• *queso fresco
• *crema mexicana (sour cream, traditional) or crema fresca (fresh cream)
• *onions, sliced or diced (or green onions)
• *avocado slices or guacamole (or see Avocado Crema recipe)
• *cilantro, diced
• *lime wedges
• pico de gallo
• diced radishes
• nopalitos
• olives
• diced tomatos

Serve with a fried egg (on top or side) or refried beans or black beans (or shrimp, shredded chicken, pork, beef).

MAKING TOTOPOS (unsalted or lightly salted TORTILLA CHIPS)

Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add corn tortillas in a single layer and heat until crisp and a lightly browned, flipping once.
Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Repeat this process until all tortillas are fried, adding more oil if needed.

GREEN SAUCE

8 tomatillos
2 chiles jalapenos (veins and seeds removed)
1 chile serrano (leave veins and seeds in)
1/3 onion
2 large cloves garlic
1/4 t each of vegetable base, cummin, dried oregano, salt, pepper (optional)
1/3 c chopped cilantro leaves

Bring a pot of water to a boil. Add the chiles (remove seeds/veins if you want it milder). Boil for 5 minutes, then add the tomatillos and 1 clove of the garlic. Meanwhile slice the onion and saute along with the other whole clove of garlic in a little oil until the garlic is toasty yellow on the outside. Turn off the pot when most of the tomatillos are yellowish (just a little green at the stem spot). Drain, saving 3/4 c of the water. Stir vegetable base, salt, pepper, cummin, and oregano into this water and then add this water and all the cooked ingredients (first remove stems from the chiles) to a blender and blend. Add 2 T oil to a pan and get it hot, then poor in the blended sauce and the cilantro. Bring to boil and simmer for 2 minutes.

For variations, see these videos:

• — https://www.youtube.com/watch?v=VAmFzwtfLIA —
• —https://www.youtube.com/watch?v=GYa0GdqPZkU&ab_channel=JaujaCocinaMexicana —-
• — https://www.youtube.com/watch?v=Bd_AAa_XWwQ&ab_channel=Rachelcookswithlove%E2%9D%A4 —

ABOUT CHILAQUILES (text snippets copied from various places)

Chilaquiles (basically enchiladas with less work)

This dish is found all throughout Mexico, and at its most basic, it consists of fried tortilla chips covered with a red or green salsa, which makes the chip soft. Chilaquiles are commonly served with a side of refried beans and are eaten quite regularly in most Mexican homes.

Chilaquiles is an authentic Mexican meal that originated in 1898 and is still a staple for many families today. In its most basic form, Chilaquiles consist of fried tortilla strips that are simmered in salsa or mole to soften them up. It is a very versatile dish but it is most commonly served for breakfast or brunch.

They can be prepared with red or green sauce, but the former is the classical option.

Chilaquiles can be served as a breakfast, brunch, lunch, or dinner dish. What do you eat chilaquiles with? Chilaquiles are commonly served with refried beans, eggs, and freshly made flour tortillas. They can also be topped with sour cream, diced avocado, and a sprinkle of cilantro.

Some cooks bake chilaquiles as a casserole; some simmer the tortilla chips in a sauce until they soften and fall apart; others simply layer the ingredients on your plate, retaining some of the crunchiness. You can find many variations and accompaniments throughout Mexico, including fried eggs or shredded chicken, avocados, or spicy chunks of chorizo. Chopped onion, sliced radishes, cilantro, and lime often garnish the dish. This easy version starts with packaged tortilla chips.

Chilaquiles can be topped or served with anything your little hungry heart desires. Scrambled or fried eggs, shredded chicken, sour cream, pico de gallo, queso fresco, or avocado are all great options.

The beauty of chilaquiles is they are completely customizable. Serve with a scrambled or fried egg on top, or with cheese, shredded chicken, or roasted veggies — the options are endless. Because it’s so versatile, this dish is the perfect opportunity to use up any leftovers found in the fridge. If you’re short on time, you can swap in that bag of stale tortilla chips in your pantry for the homemade chips in this recipe.

Chilaquiles are also sometimes confused with migas, which is a more egg-forward Mexican dish consisting of diced corn tortillas, fried until golden; sautéed onion, tomato, and serrano; and served with scrambled eggs.

1.5 T butter
1.5 T flour
1.5 c Greek yogurt or sour cream
1 small pinch garlic powder
3/4 t veggie bullion
1 med onion
1 poblano pepper
1 Anaheim pepper
1 jalapeno pepper
1 c chicken or black beans
3/4ish cups frozen corn
1 c shredded cheese
1 c salsa verde or green enchilada sauce
15 corn tortillas

To make the sauce, melt butter in a sauce pan, add flour and whisk over heat until thickens and starts to brown. Add garlic powder and bullion and stir in. Stir in the yogurt. Add half the salsa verde and half the grated cheese to make the final sauce.

To make the filling, dice the onions and peppers and fry in a little oil until softened. Add the chicken or black beans, half the salsa verde, and half the shredded cheese.

Warm the tortillas in a microwave wrapped in a damp cloth. Add a scoop of filling to each tortilla, roll closed, and place with the opening downward in a skillet or casserole. Cover with sauce. Bake at 350 about minutes until golden brown on top.

Serves 4 to 5.