SIMPLE CHIPOTLE CHILAQUILES

Simple Chipotle Chilaquiles image

Provided by Rick Bayless

Time 30m

Yield 4 servings

Number Of Ingredients 11

5 plum tomatoes, may substitute fire-roasted whole canned tomatoes
1 1/2 tablespoons extra-virgin olive oil
1 small white onion
3 cloves garlic
3 canned chipotle chiles en adobo
1/2 cup epazote leaves, may substitute cilantro leaves
Kosher salt
4 cups chicken broth or water, plus a little extra as needed; may substitute vegetable broth
8 ounces thick, homestyle tortilla chips
1/3 cup crème fraîche, may substitute crema or sour cream
1/4 cup Mexican queso anejo cheese, crumbled, may substitute Romano

Steps:

Heat the broiler. Spread the tomatoes onto a baking sheet and broil until they are darkly roasted, about 6 minutes a side.
(Note: Chef Bayless uses half a large onion, but this recipe has substituted 1 small onion instead.) Cut the onion in half, then cut both halves into ¼-inch slices; reserve half of the slices for garnish. Heat oil in a Dutch oven or a deep, large skillet over medium heat. When the oil is hot, add the sliced onion and cook, stirring regularly, until golden, about 7 minutes. Peel and mince the garlic cloves; add to golden onions and stir until soft, 1 more minute.
Remove the roasted tomatoes from the oven and transfer to a blender. Add the chipotles and blend to a coarse purée. Pour the mixture into the pan with the sautéed onions and garlic; cook over medium-high heat until the sauce has thickened, 3 to 4 minutes.
Add the epazote or cilantro and the broth. Season with 1 teaspoon salt and bring to a rolling boil; taste and add more salt if necessary. Add the chips and make sure they are coated with the sauce; then cover the pan and turn off the heat. Allow to rest until the chips have soaked up the sauce, 5 minutes.
Gently stir the chilaquiles before spooning them into a serving dish. Top with the remaining half of the onion slices and garnish with the crema, queso anejo, and additional epazote or cilantro.