Chilaquiles Divorciados

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20 INGREDIENTS • 7 STEPS • 30MINS

Chilaquiles Divorciados

Recipe

5.0

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!

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Chilaquiles Divorciados

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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!

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/

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

4 Tbsp

Sliced Pickled Jalapeño Peppers

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

Love This Recipe?

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/

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 Instructions

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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.

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