Description
Chilaquiles Divorciados is a vibrant and flavorful Mexican breakfast dish featuring crispy corn tortilla chips divided between two distinct sauces: a tangy green tomatillo sauce and a spicy red tomato sauce. Topped with fresh white onion, crumbly queso fresco, creamy sour cream, and fresh cilantro, this dish offers a delightful combination of textures and bold flavors perfect for a satisfying start to your day.
Ingredients
Scale
Sauces
- 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
Chips
- 25 6-Inch Corn Tortillas
- Vegetable Oil (as needed, for frying)
Toppings
- White Onion (to taste, sliced)
- Queso Fresco (to taste, crumbled)
- Sour Cream (to taste)
- Fresh Cilantro (to taste, chopped)
Instructions
- Prepare Green Sauce: Combine the tomatillo with ¼ cup of its liquid, half a white onion, half a bunch of fresh cilantro, pickled jalapeño peppers, 2 cloves of garlic, granulated sugar, ground cumin, and salt in a blender. Blend until smooth and transfer to a bowl; set aside.
- Prepare Red Sauce: In the same blender, blend the two cans of diced tomatoes, 2 cloves of garlic, Tabasco® Original Red Pepper Sauce, ground cumin, salt, and cayenne pepper until smooth.
- Cut Tortillas: Slice the 6-inch corn tortillas into 1-inch wide strips or preferred shapes for frying.
- Fry Tortilla Chips: Heat a skillet over medium heat with enough vegetable oil to create a thick layer. When shimmering and hot, fry the tortilla strips in batches, turning occasionally, until they become pale golden and crisp. Drain on paper towels to remove excess oil.
- Simmer Sauces: Pour the green and red sauces into two separate medium pots. Bring each to a gentle simmer and cook for approximately 5 minutes to let the flavors meld. Then turn off the heat.
- Combine Chips and Sauces: Divide the fried tortilla chips into two halves. Toss half the chips quickly in the red sauce and the other half in the green sauce, coating them evenly.
- Plate and Garnish: Serve the chilaquiles immediately on plates and top with sliced white onion, crumbled queso fresco, sour cream, and freshly chopped cilantro to taste.
Notes
- Use fresh tomatillos for the green sauce if possible to enhance freshness and flavor.
- Adjust the level of pickled jalapeño and cayenne pepper to control the heat of the sauces.
- Serve immediately after topping to maintain the crispiness of the tortilla chips.
- For a vegetarian meal, confirm that the queso fresco and sour cream are suitable; alternatively, use vegan substitutes.
- Leftover chilaquiles can lose their crisp texture, so best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Keywords: Chilaquiles Divorciados, Mexican breakfast, tortilla chips, tomatillo sauce, red sauce, queso fresco, sour cream, spicy Mexican dish
