Chilaquiles Divorciados

Recipe

20 INGREDIENTS • 7 STEPS • 30MINS

Chilaquiles Divorciados

5

6 ratings

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!

Chilaquiles Divorciados

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Diego Aceves at SideChef

Hi, I'm Diego, SideChef videographer. I'm all about getting the right angles and making food look amazing!

https://www.sidechef.com/

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!

30MINS

Total Time

$3.01

Cost Per Serving

Ingredients

Servings

6

US / Metric

25

6-Inch Corn Tortillas

as needed

Vegetable Oil

to fry the chips

Green Sauce

1 can
(28 oz)

Tomatillo, drained

reserve 1/4 cup liquid

1/2

White Onion, roughly chopped

1/2 bunch

leaves and stems

1/4 cup

Sliced Pickled Jalapeño Pepper

2 cloves

smashed

1/2 tsp

Granulated Sugar

1/4 tsp

Ground Cumin

1/4 tsp

Red Sauce

2 cans
(14 oz)

Diced Tomatoes

2 cloves

smashed

1 tsp

Tabasco® Original Red Pepper Sauce

or Tapatío, or any Vinegar-Based Hot Sauce

1/2 tsp

Ground Cumin

1/4 tsp

Cayenne Pepper

optional

1/2 tsp

Garnishes

to taste

Chopped White Onions

to taste

or Feta or Cotija

to taste

to taste

Nutrition Per Serving

VIEW ALL

Calories

555

Fat

7.6 g

Protein

15.2 g

Carbs

111.4 g

Chilaquiles Divorciados

Save

Diego Aceves at SideChef

Hi, I'm Diego, SideChef videographer. I'm all about getting the right angles and making food look amazing!

https://www.sidechef.com/

Author's Notes

For the tortillas, slightly stale is fine since you will be frying them - this is a great recipe for using them up!

Cooking InstructionsHide images

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 Pepper (1/4 cup), 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.

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