My colleague and friend, Hector, is an amazing cook. He makes killuh salsas with complex flavors, tacos de papas, tacos de anything at all and the best chilaquiles I’ve ever had.
The past couple of summers he and his wife, Belen have come up to Mark and Tony’s home in Sonoma, and we’ve celebrate his hard work in the Vineman Triathlon with a few friends. In spite running a marathon, swimming 2.4 miles, and biking 112 miles, Hector still made breakfast for all of us while sipping on a michelada. This is where I fell in love with chilaquiles minus the eggs.
This is not his amazing El Pato sauce recipe, but instead a 20 minute meal that I can make midweek. I make half a recipe and it’s perfect for two meals and a lunch. Taste the tomato sauce in the blender to determine how much chipotle works for you. Mexican comfort food at its best (and easiest)!! Super worth it, Mike!
One 28-ounce can fire roasted tomatoes, drained and 1/2 cup liquid reserved
2 chipotles in adobo
1 1/2 tablespoons vegetable oil
1 large white onion, thinly sliced
3 garlic cloves, very finely chopped
1 1/2 cups chicken stock or low-sodium broth
8 ounces thick cut tortilla chips
1 1/2 cups shredded rotisserie chicken (supermarket)
1/4 cup freshly grated Parmesan cheese or queso fresco
1/3 cup sour cream
1/4 cup finely chopped cilantro leaves
- In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.
- In a very large, deep skillet, heat the oil. Add two-thirds of the onion and cook over moderately high heat until browned around the edges, about 6 minutes. Add the garlic and cook for 1 minute. Pour in the tomato puree and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the stock and boil the sauce over moderately high heat until slightly thickened, about 2 minutes. Season with salt and remove from the heat.
- Gently stir the tortilla chips into the sauce, making sure they are well coated. Top with the remaining onion, the shredded chicken and the Parmesan cheese. Dollop the sour cream over the chilaquiles, sprinkle with the cilantro and serve immediately.