Santa Fe Tortilla Chilaquiles
Santa Fe Tortilla Chilaquiles
This is one of my all-time favorite Mexican staples. The base recipe itself is fantastic all on its own or becomes a healthful lunch when served with a side salad. It also makes for an awesome breakfast when topped with a fried egg – or a raw egg then broiled. Because the soup is completely plant-based, you can add any good vegan crumbling or melting cheese, along with avocado and any other vegetable you can imagine – cucumber, eggplant, sweet potato, etc.
Ingredients
For the chips:
1/3-1/2 cup vegetable or canola oil for frying
6 corn tortillas, each cut into 8 wedges
Sea salt
For the chilaquiles:
1 qt. Santa Fe Tortilla Soup
48 freshly-fried tortilla chips
For the garnish:
1 Avocado diced, or 1/2 cup guacamole
1/4 cup Cotija cheese or vegan ricotta, crumbled
1/2 cup sweet corn kernels
1/4 cup cilantro leaves
Steps
- Heat oil in a large non-stick or cast-iron skillet over medium-high heat until hot enough to fry, or ripple.
- Add the tortilla wedges in small batches, making sure they fill the bottom of the pan without overlapping. Cook, turning over once until nicely browned and crispy.
- Transfer to a baking sheet or platter lined with a paper towel and sprinkle generously with salt. Repeat until all tortillas are fried and seasoned.
- Place a large non-stick or cast-iron skillet over medium-high heat and add the Santa Fe Tortilla Soup and bring to a full simmer.
- Spread the chips over the soup and stir-in gently, making sure the chips get coated with the soup.
- Simmer for 3-4 minutes until the chips are hot and lightly moistened.
- Garnish with avocado or salsa, cheese, corn, and cilantro.