Chilaquiles With Salsa Roja And Chorizo

A deluxe version of basic chilaquiles, garnished with crumbly Mexican cheese, chopped onion and crema, with added chorizo and avocado for creaminess and color.

By 177milkstreet

Original recipe source

Cook time: 75 minutes

Servings: 6

Ingredients

• 1 quart neutral oil
• 12 pieces corn tortillas
• 1 to taste kosher salt
• 1 medium white or yellow onion
• 12 ounces plum tomatoes
• 3 medium garlic cloves
• 2 pieces guajillo chilies
• 1 piece chipotle chili in adobo sauce
• 0.5 teaspoon dried oregano
• 0.5 teaspoon white sugar
• 0.5 teaspoon kosher salt
• 0.25 teaspoon ground black pepper
• 0.25 cup water
• 8 ounces Mexican-style chorizo
• 1 tablespoon neutral oil
• 1 cup water
• 1 batch tortilla chips
• 1 to taste kosher salt
• 1 to taste ground black pepper
• 1 batch Mexican-style chorizo
• 1 wedge white or yellow onion
• 4 ounces queso fresco
• 1 to serve avocado
• 1 to serve sour cream
• 1 to serve fresh cilantro
• 12 pieces corn tortillas
• 3 tablespoons neutral oil
• 1 to taste kosher salt

Instructions

1. In a large Dutch oven over medium, heat the oil to 350°F. Line a large plate with paper towels. Stir about half of the tortilla wedges into the hot oil. Cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer to the plate and sprinkle with salt. Repeat with remaining tortillas; set aside.
2. Heat a 12-inch skillet over medium until water flicked into it sizzles, about 2 minutes. Place the onion wedges, tomatoes, garlic cloves and guajillo chilies in the skillet. Toast, occasionally turning them, until spottily charred on all sides, about 5 minutes, transferring them as they are done to a blender; reserve the skillet. To the blender, add the chipotle, oregano, sugar, ½ teaspoon salt, ¼ teaspoon black pepper and ¼ cup water. Puree until smooth, about 1 minute; set aside.
3. In the now-empty skillet over medium, cook the chorizo, breaking the meat into small bits, until nicely browned and some fat has rendered out, about 5 minutes. Off heat and using a slotted spoon, transfer to a small bowl; cover to keep warm.
4. To the rendered fat in the pan, add the reserved 1 tablespoon oil and swirl to coat. Add the puree and cook over medium, stirring, until the sauce has thickened slightly and is a few shades darker, 5 to 7 minutes. Stir in 1 cup water and bring to a simmer. Add the tortilla chips, toss to coat and remove from heat. Taste and season with salt and pepper.
5. Transfer to a wide, shallow serving dish. Sprinkle with the chorizo, chopped onion and queso fresco. Top with the avocado, sour cream and cilantro. Serve with lime wedges.
6. Oven-Baked Tortilla Chips: Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss twelve 6-inch corn tortillas (each cut into 8 wedges) with 3 tablespoons neutral oil, then sprinkle with kosher salt. Distribute in an even layer and bake until browned and crisped, 8 to 10 minutes, tossing once about halfway through.