Chilaquiles Divorciados
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20 INGREDIENTS • 7 STEPS • 30MINS

Chilaquiles Divorciados

Divorce isn’t usually the happiest topic, but “divorced” chilaquiles are another story! These chilaquiles divorciados are made with both green salsa and red salsa; the tangy green salsa compliments the sweeter tomato-based sauce perfectly. Totally worth the extra effort to make two sauces, and don’t forget the toppings!
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Divorce isn’t usually the happiest topic, but “divorced” chilaquiles are another story! These chilaquiles divorciados are made with both green salsa and red salsa; the tangy green salsa compliments the sweeter tomato-based sauce perfectly. Totally worth the extra effort to make two sauces, and don’t forget the toppings!
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30MINS

Total Time

$3.01

Cost Per Serving

Ingredients

Servings
6
us / metric
6-Inch Corn Tortilla
25
6-Inch Corn Tortillas
Vegetable Oil
as needed
Vegetable Oil
to fry the chips
Green Sauce
Tomatillo
1 can
(28 oz)
Tomatillo, drained
reserve 1/4 cup liquid
White Onion
1/2
White Onion, roughly chopped
Fresh Cilantro
1/2 bunch
Fresh Cilantro
leaves and stems
Pickled Jalapeño Pepper
4 Tbsp
Sliced Pickled Jalapeño Peppers
Garlic
2 cloves
Garlic
smashed
Granulated Sugar
1/2 tsp
Granulated Sugar
Ground Cumin
1/4 tsp
Ground Cumin
Salt
1/4 tsp
Salt
Red Sauce
Diced Tomatoes
2 cans
(14 oz)
Diced Tomatoes
Garlic
2 cloves
Garlic
smashed
Tabasco® Original Red Pepper Sauce
1 tsp
Tabasco® Original Red Pepper Sauce
or Tapatío, or any Vinegar-Based Hot Sauce
Ground Cumin
1/2 tsp
Ground Cumin
Cayenne Pepper
1/4 tsp
Cayenne Pepper
optional
Salt
1/2 tsp
Salt
Garnishes
White Onion
to taste
Chopped White Onions
Queso Fresco
to taste
Queso Fresco
or Feta or Cotija
Sour Cream
to taste
Sour Cream
Fresh Cilantro
to taste
Fresh Cilantro
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Author's Notes

For the tortillas, slightly stale is fine since you will be frying them - this is a great recipe for using them up!

Cooking Instructions

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step 1
Into the blender, add the Tomatillo (1 can) with ¼ cup of their liquid, White Onion (1/2), Fresh Cilantro (1/2 bunch), Pickled Jalapeño Peppers (4 Tbsp), Garlic (2 cloves), Granulated Sugar (1/2 tsp), Ground Cumin (1/4 tsp), and Salt (1/4 tsp) and blend until pureed. Add to a bowl and set aside.
step 2
In the same blender, blend the Diced Tomatoes (2 cans), Garlic (2 cloves), Tabasco® Original Red Pepper Sauce (1 tsp), Ground Cumin (1/2 tsp), Salt (1/2 tsp), and Cayenne Pepper (1/4 tsp).
step 3
Cut the 6-Inch Corn Tortillas (25) into strips around 1-inch thick (or whatever shape you prefer). Heat a skillet over medium heat with a thick layer of Vegetable Oil (as needed).
step 4
Once the oil is shimmering fry the chips in batches until pale golden. Test the oil by sticking the corner of a tortilla strip into the oil, it should begin to bubble. Transfer finished chips to a lined plate or tray to drain.
step 5
Add green and red sauces to 2 medium pots (you will eventually mix half the chips into each one, so go bigger than you might otherwise). Bring to a simmer, cook for around 5 minutes just to meld the flavors, then turn off the heat.
step 6
Add half the chips to the warm red sauce and quickly toss to coat. Repeat with the green sauce.
step 7
Quickly plate the chilaquiles and top with White Onions (to taste), Queso Fresco (to taste), Sour Cream (to taste), and Fresh Cilantro (to taste). Serve immediately.

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RECIPES TAG

Breakfast
Gluten-Free
Brunch
Comfort Food
Lunch
Cinco de Mayo
Shellfish-Free
Vegetarian
Mexican
Vegetables
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