Name: Chilaquiles Divorciados Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 can Tomatillo; ¼ cup liquid from tomatillos (reserved); ½ White Onion; ½ bunch Fresh Cilantro; ¼ cup Pickled Jalapeño Pepper; 2 cloves Garlic (for green sauce); ½ teaspoon Granulated Sugar; ¼ teaspoon Ground Cumin; ¼ teaspoon Salt; 2 cans Diced Tomatoes; 2 cloves Garlic (for red sauce); 1 teaspoon Tabasco® Original Red Pepper Sauce; ½ teaspoon Ground Cumin; ¼ teaspoon Cayenne Pepper; ½ teaspoon Salt; 25 6-Inch Corn Tortillas; Vegetable Oil (as needed, for frying); White Onion (to taste, sliced); Queso Fresco (to taste, crumbled); Sour Cream (to taste); Fresh Cilantro (to taste, chopped)

Ingredients

25 6-Inch Corn Tortillas

Vegetable Oil (as needed for frying)

1 can Tomatillos

1/2 White Onion

1/2 bunch Fresh Cilantro

1/4 cup Pickled Jalapeño Peppers

2 cloves Garlic

1/2 teaspoon Granulated Sugar

1/4 teaspoon Ground Cumin

1/4 teaspoon Salt

2 cans Diced Tomatoes

2 cloves Garlic

1 teaspoon Tabasco® Original Red Pepper Sauce

1/2 teaspoon Ground Cumin

1/4 teaspoon Cayenne Pepper

1/2 teaspoon Salt

White Onion (to taste, for topping)

Queso Fresco (to taste, for topping)

Sour Cream (to taste, for topping)

Fresh Cilantro (to taste, for topping)

Instructions

Step 1: In a blender, combine the tomatillos (with ¼ cup of their liquid), half the white onion, half the fresh cilantro, pickled jalapeño peppers, 2 cloves of garlic, granulated sugar, ground cumin, and salt. Blend until smooth. Pour into a bowl and set aside.

Step 2: Using the same blender, blend the diced tomatoes, 2 cloves of garlic, Tabasco® sauce, ground cumin, cayenne pepper, and salt until smooth.

Step 3: Cut the corn tortillas into strips about 1 inch thick or your preferred shape.

Step 4: Heat a skillet over medium heat and add enough vegetable oil to create a thick layer. When the oil shimmers, test by dipping a tortilla strip; bubbles should form immediately.

Step 5: Fry the tortilla strips in batches until pale golden, then transfer them to a lined plate or tray to drain excess oil.

Step 6: Pour the green and red sauces into separate medium pots and bring each to a simmer. Cook for about 5 minutes to meld the flavors, then turn off the heat.

Step 7: Divide the fried chips in half. Toss one half quickly with the red sauce and the other half with the green sauce.

Step 8: Plate the chilaquiles immediately and top with white onion, queso fresco, sour cream, and fresh cilantro to your liking. Serve right away for the best texture.

Tips & Variations

For a lighter option, bake the tortilla strips instead of frying until crisp.

Adjust the heat by adding more or fewer jalapeños and cayenne pepper to suit your taste.

Try adding a fried egg on top for extra protein and richness.

Use fresh tomatillos if available instead of canned for a brighter flavor.

Storage

Chilaquiles are best enjoyed fresh to maintain the crispiness of the tortilla chips. If you have leftovers, store the chips and sauces separately in airtight containers in the refrigerator for up to 2 days. Reheat the sauces gently on the stove, and crisp the tortilla chips in a hot oven before serving.

FAQs

Can I make the sauces ahead of time?

Yes, both the green and red sauces can be prepared a day in advance and refrigerated. Bring them to a simmer before tossing with the chips.

What can I use if I don’t have queso fresco?

You can substitute queso fresco with crumbled feta, cotija cheese, or a mild fresh cheese to achieve a similar salty and creamy topping.