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Servings:

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!

Total Time

30min

5.0

6 Ratings

Author: Diego Aceves at SideChef

Servings:

Ingredients

•

6-Inch Corn Tortillas

•

as needed

Vegetable Oil

Green Sauce

•

1 can
(28 oz)

Tomatillos , drained

•

1/2

White Onion , roughly chopped

•

1/2 bunch

Fresh Cilantro

•

4 Tbsp

Sliced Pickled Jalapeño Peppers

•

2 cloves

Garlic

•

1/2 tsp

Granulated Sugar

•

1/4 tsp

Ground Cumin

•

1/4 tsp

Salt

Red Sauce

•

2 cans
(14 oz)

Diced Tomatoes

•

2 cloves

Garlic

•

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

Salt

Garnishes

•

to taste

Chopped White Onions

•

to taste

Queso Fresco

or Feta or Cotija

•

to taste

Sour Cream

•

to taste

Fresh Cilantro

Cooking Instructions

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 (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.

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) .

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) .

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.

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.

Add half the chips to the warm red sauce and quickly toss to coat. Repeat with the green sauce.

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.

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!

Nutrition Per Serving

CALORIES

555

FAT

7.6 g

PROTEIN

15.2 g

CARBS

111.4 g