Cooking Instructions
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Step 1
Into the blender, add the
Tomatillos (1 can)
with ¼ cup of their liquid,
White Onion (1/2)
,
Fresh Cilantro (1/2 bunch)
,
Pickled Jalapeño Peppers (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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