The chipotle salsa gives this chilaquiles a different taste than your regular red or green chilaquiles. Since I now live in Texas, it’s so easy for me to find more ingredients related to our rich Mexican cuisine.
Cook tomatoes, 1 garlic clove and the slice of onion in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender. Drain the water, reserving ¼ cup of the cooking liquid.
In a blender, puree the Chipotle peppers, with the tomatoes (skin removed), garlic, and onion slice. Add the reserved liquid if needed to get a saucier texture. You should have about 2 cups of sauce. Set aside.
FOR THE CHIPOTLE CHILAQUILES:
Heat 3 tablespoons of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process until you finish with the rest of the tortillas.
Clean the frying pan with a paper towel, turn the heat to medium, and add 1 tablespoon of oil.
Add the sauce, and once it comes to a boil, turn the heat down and cook for 5 minutes. Season the sauce with salt and pepper.
Carefully stir in the tortillas to avoid breaking them. Add the turkey or chicken and coat it with the salsa. Cook for 2 minutes for crispy chilaquiles, if you want a softer texture let it cook for 1 more minute.
Serve garnished with crumbled cheese, cilantro, onion, and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to this plate.
Epazote is traditionally added to the chilaquiles, but I don’t add it in this sauce to keep the chipotle pepper as the main flavoring in the dish.