These are the kinds of chilaquiles I grew up with. They should always be a combination of crispy and tender, never soggy. When I moved to the States and had American-Mexican-style chilaquiles that can often be more like a casserole or nachos, I was a little culture shocked. The fact that they’re still a little crispy is half the fun! The secret to great chilaquiles is laying your tortillas to dry out either the night before or a couple of hours before frying so they stay crispy longer when drenched in salsa. Choose your own adventure below.
Slice the tortillas into 2-inch-wide (5-cm) triangles. In a large skillet, heat the oil to frying temperature, just below the smoking point. Working in batches, add the tortilla triangles to the hot oil and let them fry for 3 minutes or until golden brown. When the pieces puff up, they are ready. Remove the tortilla chips from the oil and place them on a paper towel–lined plate to absorb excess oil. While the chips are warm, sprinkle with a pinch of salt.
© 2019 All rights reserved. Published by Abrams Books.