Whew! It’s paper writing season around here. Insane. I’ve been eating very well lately (hopefully a recent eats post coming your way soon) but hands down this is one of the best things I’ve made lately. As in holy hell, chilaquiles. Incredible. And it couldn’t be easier to make! One of those tasty meals that’s just perfect for the weekend–indulgent-feeling while maintaining healthful ingredients, pairs well with beer, (or in my case GF cherry cider) and a movie (I had fun with a few 1980s flicks this weekend: The Running Man and Deep Star Six. Both are great, if you’re looking for a flick to watch and I feel like an animal rights/factoring farming narrative and be read into the former.)
This recipes harnesses the smoky, tasty, umami-ridden goodness of chipotle peppers. I used the dried kind reconstituted (see recipe for instructions) but the kind in the can with adobe sauce would be great too. Plus you’d get adobe sauce, so what’s not to love?
1 jar mild-medium salsa (I used Trader Joes salsa Authentica)
1 chipotle peppers, reconstituted, ribbed and seeded2
2 c. vegetable broth, divided
1 bag blue corn chips (I used these.)
1 can pinto beans, drained and rinsed
toppings of your choice: Tofutti, Daiya, cilantro, green onions, lettuce, tomatoes, extra salsa etc.
To reconstitute the chipotles, cut a slit into each with a knife, then submerge in boiling water. The slit allows the water to seep into the interior of the peppers, which can sometimes remain dry depending on how shriveled they are. I let mine soak at least an hour to make sure they’re nice and soft.
To rib and seed your chipotles: cut off the stem end and then lengthwise, open each half and scrape the ribs and seeds out of the pepper. Be sure to avoid touching the interior too much with your hands and definitely DON’T touch your face (ESPECIALLY your eyes) while doing this. While chipotles aren’t the hottest peppers by any stretch (feel free to leave the seeds in some of all of the peppers if you like the heat) they can still cause skin irritation, especially on sensitive areas.
Toss the prepared peppers into a food processor with the entire jar of salsa and 1 cup of the veggie broth. Blend until completely smooth. Transfer to a sauce pan and slowly simmer over low heat until bubbly. Then add the bag of corn chips. I used one of the smaller bags, so I added all of them, but add as many as you can allowing for each one to get fully coated with the sauce. Simmer until the chips are tender. Meanwhile, add the additional cup of broth to a separate pan with the pintos and some salt and pepper. Simmer until heated through and the liquid as thickened and the pintos have absorbed most of it. To serve: place a heft scoop of chilaquiles on a plate and top with pintos, then desired toppings. If you’re using the Daiya, I’d recommend placing that directly on top of the chips with the pintos on top so it gets all gooey and melty. Eat immediately with a fork and plenty of napkins.
I recommend adding as many nacho-esque toppings as you’d like including lots of salsa verde.
The perfect end-of-the-weekend-meal to consume while watching a movie and editing a paper. That said, the next couple of weeks are pretty insane for me but I’ll be skulking around the internets mostly via social media. Happy Spring, all!