Divorced Chilaquiles

Try this recipe for Divorced Chilaquiles from the 'Mexico from the Inside Out' cookbook
Contributor
Chilaquiles

Araceli Paz

These outstanding chilaquiles from chef Enrique Olvera feature pulled chicken, fried eggs, and two kinds of salsa.

Adapted from Mexico from the Inside Out by Enrique Olvera.

4
Servings
2209
Calories Per Serving
Deliver Ingredients

Ingredients

For the totopos:

  • 4 Cups corn oil
  • 12 corn tortillas, eat cut into 8 triangles

For the green salsa:

  • 3 Cups tomatillos
  • 1/4 white onion
  • 1 large garlic clove
  • 1 Teaspoon cumin seeds
  • 2 chiles Serrano
  • 2 sprigs cilantro (coriander)
  • 2 sprigs epazote
  • 1 Teaspoon kosher salt, or to taste
  • 1 Cup water

For the red salsa:

  • 12 plum tomatoes
  • 1/2 white onion
  • 1 large garlic clove
  • 2 chiles Serrano
  • 2 sprigs epazote
  • 1 Teaspoon salt, or to taste
  • 1 Cup water

For the pulled chicken:

  • 1 skinless, boneless chicken breast
  • 1 large garlic clove
  • 1 bay leaf
  • 1 Teaspoon kosher salt

For the fried eggs and plating:

  • 1/4 Cup olive oil
  • 4 large eggs
  • 1 Teaspoon kosher salt
  • 1 Cup grated panela cheese
  • 1/2 Cup crema de rancho
  • 1/4 white onion, julienned
  • 1/4 red onion, julienned

Directions

For the totopos:

In a pot, heat the oil to 355 degrees F. Add the cut corn tortillas, and cook until browned. Drain on paper towels.

For the green salsa:

Place all the ingredients in a pan and cook over medium heat for 25 minutes. Blend and adjust the salt.

For the red salsa:

Place all the ingredients in a pot and cook over medium heat for 25 minutes. Blend and adjust the salt.

For the pulled chicken:

Place all the ingredients in a pot; add 2 cups of water, and bring to a boil over medium heat. Lower the heat to a simmer and cook for 25 minutes. Remove the chicken from the broth, cool slightly, and shred it with your hands.

For the fried eggs and plating:

Heat the oil in a large pan over low heat. Crack the eggs, one by one, into the oil. When the egg whites begin to turn opaque, cover and cook for 4 minutes. Remove from the heat and season with the salt.

To plate: Divide the chips among 4 bowls. Cover half of them with the green salsa and the other half with the red salsa. Top with the chicken and the fried eggs and finish with the cheese, crema de rancho, and onions.

Nutritional Facts

Total Fat
229g
100%
Sugar
18g
20%
Saturated Fat
192g
100%
Cholesterol
45mg
15%
Carbohydrate, by difference
28g
22%
Protein
6g
13%
Vitamin A, RAE
225µg
32%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
95mg
10%
Choline, total
28mg
7%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
40µg
10%
Iron, Fe
5mg
28%
Magnesium, Mg
51mg
16%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
154mg
22%
Selenium, Se
5µg
9%
Sodium, Na
269mg
18%
Water
219g
8%
Zinc, Zn
1mg
13%

Chilaquiles Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chilaquiles Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.