Howdy, friends! Hope you had a lovely long weekend. I enjoyed every last minute of mine—just pure relaxation. I finished a book + started a new one. Heyyy! It’s about time. Oh, and Steve and I ventured out to Great Falls Park in Potomac, Maryland. Super beautiful place, but it was just touch hot for my liking.
So, chilaquiles! What is it, you ask? Chilaquiles is a traditional Mexican dish of tortilla chips simmered in sauce (or salsa) until softened. Yep, you heard right…saucy chips for dinner!
And not just any chips—homemade BAKED tortilla chips. Insanely delicious, I tell you. Super easy to make too. Spray some corn tortillas with non-stick spray, sprinkle them with salt, and bake ‘em in the oven. Voilà! You’ve just made your very own chips.
Then you pour a spicy chipotle tomato sauce over top of the chips and let them get all nice and soft. The sauce is simple—onions, garlic, chipotle, adobo sauce, crushed tomatoes, and some salt. Few ingredients, big flavor! I loooove the flavor from the chipotle pepper and adobo sauce. It’s spicy, but more so on the smoky + spicy side, if that makes sense. :) Just trust me on this one.
Let me mention that you only need to use ONE single chipotle pepper from the can of chipotles in adobo. I mean, if you like things extra spicy then go ahead and toss in a second chipotle, but only if you reallllly love spicy. Please don’t make the mistake of using the whole can. Your mouth would be on fire for weeks.
This chilaquiles recipes calls for spiced tofu, but you can certainly use chicken. Or, just serve the saucy chips with fried eggs and avocado. Do whatever tickles your fancy. But the tofu here—it’s jazzed up with some cumin, garlic powder, chili powder, and some salt. Lightly spiced and absolutely delicious in combination with the saucy chips. Mmm!
The whole meal is super simple and can come together in no time at all. It’s also versatile—meaning you can have it for any meal of the day. You can also get creative and top it with whatever sounds good in the moment.
Be prepared for one heck of a comforting meal! We devoured ours in seconds flat.
- 10 small corn tortillas
- Non-stick spray
- 2 tsp. oil
- 1 large onion—diced
- 4 cloves garlic—minced
- 1 single chipotle in adobo—minced (remove seeds for less spice)
- 1 tbsp. adobo sauce
- 1 (28 oz.) can crushed tomatoes
- ¼ tsp. salt
- 1 cup water or vegetable stock
- 2 tsp. oil
- 1 (14 oz.) container tofu (firm or extra firm)—drained and pressed
- 1 tsp. cumin
- 1 tsp. garlic powder
- ¾ tsp. chili powder
- Scant ½ tsp. salt
- Press your tofu. Cut the tofu block in half lengthwise and wrap each half in 1-2 paper towels. Set a cutting board (or something flat) on top of the tofu and then add a few heavy plates. Press the tofu for about 20 minutes.
- Preheat the oven to 350 degrees. Line two large baking sheets with foil and lightly spray with non-stick spray.
- Spray both sides of each tortilla with non-stick spray. Stack them on top of one another and cut them in quarters. Spread them out on the prepared baking sheets and sprinkle with salt. Bake for 8-10 minutes.
- Gently flip each chip and bake for another 8-10 minutes. Watch carefully so they don’t burn. Remove from oven and set aside.
- Heat the oil in a large skillet set over medium-low heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 additional minute. Add the chipotle + adobo sauce and stir to combine.
- Pour in the crushed tomatoes (be careful, it may splatter). Add the salt and water and stir to combine. Let simmer for 5-10 minutes, stirring occasionally.
- Transfer the sauce to a bowl and set aside.
- Heat the oil over medium-high heat in the same skillet you used for the sauce. Using your fingers, crumble the tofu right into the skillet. Let cook for 3-4 minutes, or until slightly golden.
- Add the cumin, garlic powder, chili powder, and salt and stir to combine. Let cook for 3-4 more minutes. Transfer to a bowl.
- Add the tortilla chips to the same skillet you’ve been using. Turn the heat to low and pour the sauce over the chips. Stir and let cook for about 30 seconds, just until the chips soften.
- Add the tofu to the skillet and stir to combine.
- Serve immediately.
Adapted from Minimalist Baker