VEGETARIAN CHILAQUILES

INGREDIENTS

For the chips:

• 1/4 cup vegetable oil, for frying
• 12 El Cielo corn tortillas, cut into 8 wedges each
• Kosher salt

For salsa roja:

• 2 large tomatoes, chopped
• 1/2 large yellow onion, chopped
• 1 medium jalapeño, sliced
• 2 cloves garlic
• 1 1/4 cups low-sodium chicken or vegetable broth, divided
• 2 teaspoons vegetable oil
• Kosher salt 

INSTRUCTIONS

• Fry the El Cielo tortillas. Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
• Drain the tortilla chips. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
• Make the salsa roja. Place the tomatoes, onion, jalapeño, and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth. Blend until smooth.
• Cook the salsa. Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes. Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed.
• Coat the chips with the salsa. Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.
• Serve warm. Serve warm garnished with avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.

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