Chilaquiles are Mexican dishes consisting of fried tortilla strips usually topped with some spicy tomato sauce and cheese. They are often served with scrambled or fried eggs, guacamole, refried beans, and beef. Today we’ll be showing you how to make some chilaquiles using coriander cream. Here is what you’ll need.
To make the cream:
- A pinch of sea salt
- Two ounces of raw cashews, preferably soaked overnight and drained
- Four ounces of water (you may need more)
- Two tablespoons of fresh lime juice
- Coriander cream
Other necessary ingredients:
- Twelve corn tortillas cut into eight pieces
- Five ounces of veggie stock for sauteing
- Seven ounces of cooked pinto or black beans
- Coconut or olive oil (optional)
- A chopped and seeded jalapeño
- A dash of sea salt
- A chipotle pepper in adobo sauce
- Two 14-ounce cans of crushed tomatoes
- A pair of chopped garlic cloves
Begin by preheating your oven to 350 degrees. For the coriander cream, throw all of the ingredients into a blender and mix them until the mixture is smooth, adding more water as needed. Feel free to add additional salt or lime juice if you like. Once it’s ready, pour the cream into a bowl and clean the blender as you’ll be needing it again.
Heat a couple of tablespoons of the veggie stock in a large frying pan over medium heat. Once it’s hot, add the salt and onion and saute until it appears soft and translucent, it should take about five minutes or so.
Using the jalapeño, tomatoes, chipotle, veggie stock, and garlic, throw them in the blender and repeat the process of mixing until smooth. Pour the mixture into a pan along with the onion and boil it. Turn down the heat and allow the sauce to simmer for about ten minutes.
During the simmering, place and spread the tortillas on a baking tray and bake them for about five to fifteen minutes until they dry out or the sides begin to curl. You can optionally spray some olive oil on the tortillas to give them a bit of extra crispness.
Stir the beans into the sauce and simmer it on low heat for a couple of additional minutes. Stir the tortilla chips into the sauce once it’s time to serve so that they don’t get soggy. Top the chilaquiles warm with the coriander cream and whatever toppings you chose.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.