Things You'll Need:
- 1 garlic cloves - peeled and chopped
- 1/2 medium onions - peeled and sliced thin
- 1 tsp. salt - plus more for seasoning
- 2 tsp. lard or canola oil
- sour cream
- 1/4 c. canola oil (for frying)
- 1 large jalapeño chilies - stemmed and seeded for a milder sauce
- 2/3 cup chicken broths
- 10 large, ripe plum tomatoes
- 18 day-old corn tortillas
- 1/4 lb. shredded Monterey Jack cheese
- 1 c. crema mexicana
- Sour Cream
- 18 day-old corn tortillas
- 2/3 cup chicken broths
- 1 c. crema mexicana
- 1/4 lb. shredded Monterey Jack cheese
- 1/2 medium onions - peeled and sliced thin
- 1 tsp. salt - plus more for seasoning
- 2 tsp. lard or canola oil
- 1 garlic cloves - peeled and chopped
- 1 large jalapeño chilies - stemmed and seeded for a milder sauce
- 10 large, ripe plum tomatoes
- 1/4 c. canola oil (for frying)
-
Step 1
Turn the oven on to broil and lay the tomatoes in an ovenproof casserole.
-
Step 2
Place the tomatoes under the broiler and turn them every few minutes until they get black in spots.
-
Step 3
Remove the tomatoes from the oven and reset the oven to 375 degrees F.
-
Step 4
Peel and seed the tomatoes and put them along with the 2/3 of the sliced onion, garlic, chili and salt in a food processor.
-
Step 5
Puree the tomato mixture.
-
Step 6
Heat 1 tbsp. of the lard or oil in a small saucepan over medium-high heat.
-
Step 7
Add the tomato puree to the hot oil while constantly stirring. Cook and stir for 4 minutes. The puree will get a slightly darker color to it.
-
Step 8
Add the broth, then taste for seasoning.
-
Step 9
Add extra salt if necessary, and keep warm.
-
Step 1
Heat the remaining oil in a small saute pan over high heat.
-
Step 2
Stack six tortillas and cut into eight wedges like a pie.
-
Step 3
Fry the tortilla pieces in the oil for 3 seconds each. The tortillas should be slightly flexible.
-
Step 4
Cover the bottom of the casserole dish with some sauce and a single layer of the tortilla pieces.
-
Step 5
Add some cheese and more sauce.
-
Step 6
Repeat this process until you've used up all of the ingredients.
-
Step 7
Bake for 20 minutes.
-
Step 8
Garnish the chilaquiles with the crema mexicana and the remaining onion slices.
