Chilaquiles Divorciados
Divorce isn’t usually the happiest topic, but “divorced” chilaquiles are another story! These chilaquiles divorciados are made with both green salsa and red salsa; the tangy green salsa compliments the sweeter tomato-based sauce perfectly. Totally worth the extra effort to make two sauces, and don’t forget the toppings!
Ingredients
Cooking Instructions
step 1
Into the blender, add the Tomatillo (1 can) with ¼ cup of their liquid, White Onion (1/2), Fresh Cilantro (1/2 bunch), Pickled Jalapeño Peppers (4 Tbsp), Garlic (2 cloves), Granulated Sugar (1/2 tsp), Ground Cumin (1/4 tsp), and Salt (1/4 tsp) and blend until pureed. Add to a bowl and set aside.
step 2
In the same blender, blend the Diced Tomatoes (2 cans), Garlic (2 cloves), Tabasco® Original Red Pepper Sauce (1 tsp), Ground Cumin (1/2 tsp), Salt (1/2 tsp), and Cayenne Pepper (1/4 tsp).
step 3
Cut the 6-Inch Corn Tortillas (25) into strips around 1-inch thick (or whatever shape you prefer). Heat a skillet over medium heat with a thick layer of Vegetable Oil (as needed).
step 4
Once the oil is shimmering fry the chips in batches until pale golden. Test the oil by sticking the corner of a tortilla strip into the oil, it should begin to bubble. Transfer finished chips to a lined plate or tray to drain.
step 5
Add green and red sauces to 2 medium pots (you will eventually mix half the chips into each one, so go bigger than you might otherwise). Bring to a simmer, cook for around 5 minutes just to meld the flavors, then turn off the heat.
step 6
Add half the chips to the warm red sauce and quickly toss to coat. Repeat with the green sauce.
step 7
Quickly plate the chilaquiles and top with White Onions (to taste), Queso Fresco (to taste), Sour Cream (to taste), and Fresh Cilantro (to taste). Serve immediately.