Chilaquiles Enpelotados

Chilaquiles Enpelotados are not just your ordinary chilaquiles; they carry a spicy, passionate flair much like the love-struck locals in Mexico refer to as "Enpelotado/a." This dish is a perfect blend of spicy, tangy, and savory flavors, making it ideal for a brunch treat or a loving homemade meal for someone special.

Ingredients

For the Salsa:
🍅 2 Roma tomatoes
🧅 1/4 of an onion
🧄 2 garlic cloves
🌶️ 3 seedless guajillo peppers
🌶️ 10-15 chiles de arbol
🌶️ 1 dried chipotle pepper
🌺 1/2 cup dried hibiscus flower
🧂 Salt to taste
⚫ Black pepper to taste

For the Chilaquiles:
🍽️ Corn tortilla chips
🧀 Shredded Oaxaca cheese, Cotija, or Queso fresco
🥛 Mexican crema
🌿 Cilantro for garnish

Optional:
🍗 Shredded chicken or beef, or over-easy eggs on top

Instructions

1- Prepare the Salsa:

• In a pot, combine the Roma tomatoes, a quarter of an onion, garlic cloves, guajillo peppers, chiles de arbol, dried chipotle pepper, and dried hibiscus flower.
• Cover the ingredients with water and bring to a boil. Cook for about 30 minutes, or until the ingredients are tender.
• Let the mixture cool slightly before transferring it to a blender.
• Add some of the cooking liquid, season with salt and black pepper, and blend until smooth. Adjust the heat level by gradually blending in the chiles de arbol.

2- Prepare the Tortilla Chips:

• Cut corn tortillas into triangles.
• Fry them in medium heat oil until crispy.
• Season with salt and set aside.

3- Assemble the Chilaquiles:

• In a pan, heat a bit of cooking oil and sauté sliced onions until translucent.
• Add the prepared salsa. If the salsa is too thick, add a little water to reach the desired consistency.
• Incorporate the crispy tortilla chips into the salsa, mixing well to soak the chips evenly.

4- Serving:

• Serve the chilaquiles hot, topped with shredded Oaxaca cheese (or your choice of cheese).
• Drizzle with Mexican crema and garnish with fresh cilantro.
• Optionally, add shredded chicken, beef, or an over-easy egg on top for extra richness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Equipment: Pot for boiling, blender, frying pan, knife, cutting board

Cooking Tips:

• Adjust the number of chiles de arbol to control the spiciness of the dish.
• Using fresh, high-quality tortilla chips will make a significant difference in texture and taste.

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Chilaquiles Enpelotados