How To Make Chilaquiles With Chef Fermín Núñez | Made In Cookware

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: store-brand tortillas

Whole grain tortillas offer more fiber, while store-brand options can be more budget-friendly.

salsa

🥗Healthier: homemade salsa

💰Cheaper: canned salsa

Homemade salsa can be fresher and healthier, while canned options are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is a healthier alternative with more protein.

Start by chopping the tomatoes into small pieces.

Peel four cloves of garlic.

Remove the bottom part of the cilantro and chop it lightly, saving some for garnish.

Heat a skillet over medium-high heat and add a generous amount of olive oil.

Once the oil is hot, add the peeled garlic and toast it until fragrant.

Add the chile piquin to the skillet and toast it briefly.

Add the avocado leaves to the skillet and toast them as well.

Stir in the tomato paste and increase the heat to caramelize it, stirring constantly.

Add the chopped tomatoes to the skillet and season with salt.

Cook the mixture for about 2-3 minutes until it becomes saucy.

Pour in the pork stock and heavy cream, then let it cook for a few minutes to combine the flavors.

Remove the avocado leaves from the sauce before blending.

Ladle the sauce into a blender, filling it a little more than half full.

Blend the sauce on low speed, gradually increasing to high until smooth and velvety.

In a separate pan, fry the tortilla chips until crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens