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Chilaquiles
SERVES 6 • Total: 1 hr. 25 min.
Vivian Jao and I tested this recipe with and without the chicken bouillon powder and decided that it definitely tasted so much more addictive with. We called it “crackquiles” and could not stop eating it. I have made this truly delicious, down-to-earth dish numerous times since for both upscale dinner parties and game-day snacking. It’s always a big hit.
2 cups corn or canola oil, divided Eighteen 6-in. corn tortillas, cut into sixths
1½ lb. (about 3 large) vine-ripened tomatoes
4 medium jalapeños
2 medium garlic cloves, peeled
1 medium white onion, peeled and coarsely chopped (2 cups)
½ cup fresh cilantro leaves, divided
2 Tbsp. chicken bouillon powder (optional)
2½ cups shredded boiled chicken (optional)
¾ cup Mexican crema or sour cream
4 oz. cotija cheese, crumbled
Pickled jalapeños, for topping (optional)
1 Line a large baking sheet with a few layers of dry paper towels and set it aside. To a large, heavy skillet over medium heat, add
1 cup oil; when the oil is hot, working in batches, fry the tortillas until crisp and golden, 3–4 minutes per batch. Using a slotted metal spoon or spider skimmer, transfer the chips to the lined baking sheet as you continue frying the rest. Discard the oil, wipe out the skillet, and set aside.
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