Rick Bayless Chilaquiles Class

Ingredients

• 4 pieces Dried Guajillo Chilies (stemmed, seeds removed, torn into flat pieces)
• 4 medium Ripe Tomatoes (roasted, skins removed)
• 2 pieces Garlic Cloves (peeled, roasted)
• 2 tablespoons Vegetable Oil (for toasting chilies and frying tortillas)
• 2 cups Chicken Broth (low‑sodium preferred)
• 12 pieces Corn Tortillas (cut into wedges or strips; can substitute with 8 oz tortilla chips)
• 1/4 cup Epazote Leaves (roughly chopped; optional cilantro if unavailable)
• 1 cup Shredded Cooked Chicken (optional, use leftover rotisserie chicken)
• 1/2 cup Mexican Crema (or Greek yogurt as a substitute)
• 1/2 cup Queso Añejo (crumbled; can use queso fresco)
• 1/4 cup White Onion (thinly sliced)
• to taste Salt
• 4 pieces Eggs (sunny‑side up, optional for brunch version)

Instructions

1. Rehydrate Guajillo Chilies

   Remove stems and seeds from the guajillo chilies, tear them into flat pieces, place in a bowl, cover with hot tap water, weigh down with a plate, and let soak for 20‑30 minutes.

   Time: PT30M

2. Toast Chilies

   Heat the cast‑iron skillet over medium heat, add a thin layer of oil, and toast the rehydrated chilies a few at a time, pressing them against the pan with a metal spatula until fragrant, about 2 minutes.

   Time: PT5M

3. Roast Tomatoes and Garlic

   Pre‑heat the broiler. Spread the tomatoes (cut in half) and garlic cloves on a rimmed baking sheet. Broil until the tomato skins are blackened on one side, about 6 minutes, then flip and broil the other side another 6 minutes.

   Time: PT12M

   Temperature: Broiler

4. Peel and Cool

   Remove the roasted tomatoes and garlic from the oven, let cool slightly, then peel off the skins from both the tomatoes and garlic.

   Time: PT5M

5. Blend the Sauce Base

   Drain the toasted chilies, then combine them with the peeled tomatoes and garlic in a blender. Blend until completely smooth.

   Time: PT3M

6. Strain the Puree

   Pass the blended puree through a fine mesh strainer into a bowl, using the back of a spoon to press through any solids.

   Time: PT3M

7. Cook the Sauce

   Return the skillet to medium‑high heat, add 2 Tbsp oil, then pour the strained puree into the pan. Stir constantly for 5‑7 minutes until the sauce thickens and darkens slightly.

   Time: PT7M

8. Add Broth and Simmer

   Stir in 2 cups chicken broth, bring to a gentle boil, then reduce to a simmer for 3‑4 minutes. Season with salt to taste and stir in chopped epazote (or cilantro).

   Time: PT5M

9. Prepare Tortilla Wedges

   If using fresh corn tortillas, cut each into 6‑8 wedges (triangular). If using chips, measure out 8 oz (about 8 cups).

   Time: PT5M

10. Fry Tortilla Pieces

    Heat a thin layer of oil in the same cast‑iron skillet over medium heat. Fry the tortilla wedges or chips in small batches until crisp and lightly golden, about 2‑3 minutes per batch. Remove with a slotted spoon and drain on paper towels.

    Time: PT7M

11. Combine Chips and Sauce

    Return the skillet to medium heat, bring the sauce back to a boil, then add all fried tortilla pieces (or chips). Toss quickly to coat.

    Time: PT2M

12. Steep the Chilaquiles

    Cover the skillet with a baking sheet (or a lid) and remove the heat. Let the mixture sit for 2‑5 minutes, depending on desired texture—shorter for crunchier, longer for softer chips.

    Time: PT5M

13. Add Optional Protein

    Stir in the shredded cooked chicken (or other protein) and let warm through for another minute.

    Time: PT2M

14. Plate and Garnish

    Transfer the chilaquiles to serving plates. Top each with a drizzle of Mexican crema, a generous sprinkle of crumbled queso añejo, thinly sliced onion, and a few extra epazote leaves. Add a sunny‑side‑up egg on top if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g