How to Make Chilaquiles With Black Beans and Cream

This is a perfect, quick lunch meal that can be stretched to serve a lot of people. Serves six.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 cup crema mexicana or heavy cream
• 2 cups reduced-sodium chicken broth
• 3/4 tsp. salt
• 1 tsp. onion powder
• 12 corn tortillas
• 2-15 oz. cans refried black beans
• 1/2 lb. crumbled queso cotija (aged Mexican cheese) - or mild feta
• 1/2 med. onions - peeled and thinly sliced
• 1 tsp. garlic powders
• 4 dried pasilla chiles - stemmed, seeded and slit open lengthwise
• 1/4 cup canola oil (for frying)

1. Heat the beans with the salt, onion powder, garlic powder and one cup of the chicken broth. The beans should be fairly runny, about the consistency of gravy.
2. Heat a cast-iron griddle or a skillet over medium-high heat. When the pan is hot, use a spatula to press the chiles, one at a time, on the surface of the pan for 1 or 2 seconds per side.
3. Preheat the oven to 350 degrees.
4. Bring the remaining broth to boil in a saucepan and add the toasted chiles. Simmer the chiles for a few minutes, then remove from the heat.
5. Puree the broth and chiles in a food processor. Add the puree to the beans, stir to combine, and taste for seasoning. Add more salt if preferred.
6. Heat the oil in a small saute pan over high heat. Put the tortillas in stacks of six and cut into eight wedges like a pie.
7. Fry the tortillas in the oil, using tongs, until they start to turn golden and are a little crispy. Drain the tortillas on a plate lined with paper towels to remove excess grease.
8. Cover the bottom of an oven-proof casserole, with a thin layer of the bean mixture. Add a single layer of the tortilla wedges.
9. Sprinkle a light layer of the cheese on top of the tortillas. Repeat the process until all tortillas and beans are used.
10. Bake in the oven for 15 minutes. Serve with some of the sliced onion and crema mexicana drizzled over the top.

Tips & Warnings

• Pay close attention when toasting the chiles; they can quickly become bitter-tasting if toasted too long.
• Sour or heavy cream is an acceptable substitute for the crema mexicana.