Chilaquiles

When the local grocery store had a sale on about-to-expire taco shells, I knew exactly what to do: crunch 'em in pieces to make chips.

Stale tortilla chips mean only one thing in this house: chilaquiles!



All together now: chee-la-KEE-les.  Turns out that comes from the Nahuatl chil-a-quilitl which means "herbs or greens in chile broth." o thx, Wiki of Wonder!

Chilaquiles consist of shredded chicken (optional) and aforementioned stale chips, brought together in a tomato-chipotle-based sauce.  Leave the chips in the sauce for a minute before serving to soften them up.

They're a favorite in the house: easy, quick, really tasty, and a perfect way to use up something you probably thought, up till now, you'd have to throw out.

Chilaquiles

Recipe adapted from Food and Wine

serves 4

prep time: 5 minutes (add 30 minutes if cooking the chicken)
cook time: 15 minutes

ingredients:

for shredded chicken, if using:
2 chicken breasts
2 cloves garlic, smashed
pinch of salt

for sauce:
1 14-oz can of diced tomatoes
2 chipotles in adobo (increase to taste)
1 tbsp vegetable oil
1 white onion, very thinly sliced
2 cloves garlic, minced (or run over a Microplane - new favorite trick)
1 cube chicken/vegetable bouillon (enough to make 1 cup of stock)

for chilaquiles:
400g stale tortilla chips or old taco shells, cracked into chunks
1/4 cup sour cream
2 tbsp cilantro leaves, finely chopped
1/4 cup grated cheddar cheese

directions:

for shredded chicken:

Assume a ratio of about 1/2-2/3 chicken breast per person.  (3 breasts served five tonight.)  

Put the breasts in a pan with enough water to cover them, plus some salt and a clove or two of smashed garlic.  Simmer 20 minutes, until done.  Don't be afraid to cut it open to check for pinkness.  You're gonna end up shredding it, after all.

When they're cooked through, set aside for a few minutes to let them cool.  Shred with a pair of forks - or your fingers, if you prefer.

for sauce:
In a blender, whizz the tomatoes and chipotles until smooth.

In a large skillet, heat the oil over medium heat.  Add the onion until softened and turning golden, about 6 minutes.  Add the garlic and cook 1 more minute.
Add the tomato-chipotle puree and stir.  Add the stock cube and shredded chicken, if using.  Let all come to a low simmer, then remove from heat.

Put the tortilla chips into a large bowl.  Gently pour the sauce into the chips and mix together.  Let sit to soften the chips, about 2 minutes.

Serve topped with sour cream, grated cheese and cilantro.

For dessert, a watermelon.  I never realized 'til just now they had segments.  Check it out!