Chilaquiles Divorciados
Paired with Red & Green Salsa
| Portion size |
|---|
| Salsas yield approx. 1 litre |
Ingredients for Red Chilaquiles Salsa
- Roma tomatoes 700 g
- Guajillo chiles, seeded 45 g
- White onion 100 g
- Garlic 15 g
- Water, chicken stock, or vegetable stock 450 g
- Oil 30 g
- Salt 12 g, or to taste
Ingredients for Green Chilaquiles Salsa
- Tomatillos, cleaned 800 g
- Serrano chiles 30–40 g
- White onion 100 g
- Garlic 12 g
- Cilantro 30 g
- Water or stock 250 g
- Oil 25 g
- Salt 12 g, or to taste
Directions for Red Chilaquiles Salsa
- Lightly toast the guajillo chiles, being careful not to burn them.
- Soften them in hot water.
- Roast the tomatoes, onion, and garlic. Blend everything with the stock until smooth.
- Heat the oil in a saucepan, add the salsa, and cook for 8–10 minutes.
- Season with salt and adjust the consistency as needed.
- The salsa should be fluid enough to coat the tortilla chips without making them too heavy.
Directions for Green Chilaquiles Salsa
- Cook or roast the tomatillos, serrano chiles, onion, and garlic until softened. Blend with the cilantro and some of the cooking liquid.
- Heat the oil in a saucepan, add the salsa, and cook for 6–8 minutes.
- Season with salt and adjust with additional liquid until the salsa is bright and slightly fluid.
Ingredients + Directions for Chilaquiles Divorciados
- Prepare the red and green chilaquiles salsas according to the recipes. Keep both salsas warm.
- Heat a small amount of oil in a frying pan and fry two eggs sunny-side up, keeping the yolks soft.
- Divide the tortilla chips into two portions.
- Place each portion in a separate bowl. Add enough warm salsa to lightly coat the chips red salsa to one portion and green salsa to the other. Toss gently. The chips should be coated but still retain some texture.
- Arrange the red chilaquiles on one side of a serving plate and the green chilaquiles on the other.
- Place the two fried eggs in the centre of the plate, allowing both colours of salsa to remain visible.
- Finish with crumbled queso fresco, Mexican crema, finely sliced white onion and fresh cilantro.
- Serve immediately.
Note: Chilaquiles are best assembled just before serving. If preparing components in advance, keep the tortilla chips, salsas and garnishes separate. Warm the salsas and assemble at the last moment so the chips don’t become overly soft.
Huevos Rancheros
| Portion Size |
|---|
| Salsa yields approx. 750 ml |
Ingredients for Ranchero Salsa
- Roma tomatoes 600 g
- White onion 100 g
- Serrano or jalapeño chile 25 g
- Garlic 12 g
- Oil 25 g
- Water or stock 150 g
- Salt 10 g, or to taste
Directions
- Roast the tomatoes, onion, chile, and garlic. Blend, keeping the salsa slightly rustic in texture.
- Heat the oil, add the salsa, and cook for 8–10 minutes.
- Season and adjust the consistency with a little stock. Keep warm for serving.
Ingredients + Directions for Huevos Rancheros
- Warm the ranchero salsa in a small saucepan and keep it hot.
- Heat two corn tortillas on a comal or dry skillet until soft, warm and lightly toasted.
- Heat the refried beans separately and keep warm.
- In a frying pan, heat a small amount of oil and fry two eggs sunny-side up, keeping the yolks soft.
- Place the two warm tortillas side by side on the serving plate.
- Place one fried egg on top of each tortilla.
- Spoon the warm ranchero salsa generously over the eggs, leaving part of the yolks visible.
- Finish with crumbled queso fresco.
- Serve the warm refried beans on the side.
- Serve immediately while the tortillas, beans and salsa are hot and the egg yolks are still soft.
Note: For the best presentation, don’t completely cover the eggs with salsa. Keep the yolks visible and spoon the ranchero salsa around and partially over the whites.