Chilaquiles with Cilantro Cream
MAKES 4 SERVINGS
Pantry Essentials: NUTS, BEANS
Chilaquiles is one of those dishes where everyone has a strong opinion about the way it’s supposed to be made. There are the red sauce lovers. There are the green sauce purists. I say anything goes, and I like every variety. This is the way we’re currently eating them in my house—spicy, with lots of toppings and a creamy sauce. You can simmer the tortillas in the sauce or simply pour the sauce over some chips on a plate. Serve it however you like it!
FOR THE CILANTRO CREAM:
½ cup raw cashews, soaked in water for at least a few hours (overnight is best), drained
¼ cup cilantro
2 tablespoons fresh lime juice, or to taste
½ cup water, plus more if needed
Pinch of sea salt
FOR THE REST:
¾ cup veggie broth, plus more, if desired, for sautéing
Olive or coconut oil for sautéing, if desired
½ medium onion, diced (about 1 cup)
Dash of sea salt
1 (28-ounce) can crushed tomatoes
2 garlic cloves, chopped
1 chipotle pepper in adobo sauce
½ jalapeño, seeded and chopped
1 cup cooked pinto beans or black beans, drained and rinsed if canned
12 (8-inch) corn tortillas, cut into 8 pieces
TOPPING IDEAS:
Avocado
Hot sauce
Cilantro and onions
Diced peppers or tomatoes
Preheat the oven to 350 degrees.
To make the cilantro cream, place all the ingredients in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the power of your blender. Add more water as you go if needed. Taste and add more salt or lime juice if desired. Pour the cream into a small bowl and rinse your blender—you’ll be using it again soon.
To finish the dish, heat a few tablespoons of veggie broth or a glug of oil in a large skillet over medium. When the pan is hot, add the onion and salt and sauté until the pieces are soft and translucent, about 5 minutes.
Combine the tomatoes, veggie broth, garlic, chipotle, and jalapeño in a blender and blend until the mixture is smooth. Pour it into the pan with the onion and bring it to a boil. Reduce the heat and simmer for 10 minutes.
While the sauce is simmering, spread the tortilla pieces on a baking sheet and bake for 5 to 15 minutes, until they begin to dry out and start to curl on the sides. If you aren’t able to spread all the chips on your sheet, do them in two batches or use two sheets. You can also spray the tortillas with a little olive oil for extra crispness.
Stir the beans into the sauce and simmer on low for a few more minutes. When you are ready to serve, stir the chips into the sauce—but only when you are ready to serve! You don’t want them to get too soggy—you’re aiming for a combination of soft and crunchy. Serve the chilaquiles warm, topped with cilantro cream and your chosen toppings.
KITCHEN NOTES: To save a little time, you can use store-bought tortilla chips instead of baking your own. You’ll need about 6 cups.
