Mexican cuisine in my mind is and always will be comfort food; rich in flavors and complexity with a deliciously spicy kick. This means that Chilaquiles (chi lah khee lehs) is the comfort food of all comfort foods, the best of the best, if you will. The dish which is traditionally served for breakfast with eggs or dinner with meat can also be prepared veggie friendly (even vegan if you don't garnish with cheese and crema). I use an adapted version of Rick Bayless' recipe (yes, that's the chef who owns this restaurant), which is surprisingly simple and well worth it.
1/2 white onion, roughly chopped
3-4 garlic cloves, roughly chopped
34 ounces canned black beans
4 chipotles in adobo, sliced and seeded
2 1/2 cups vegetable broth
8 oz bag of tortilla chips
Cotija cheese and crema for garnish
- Sautee the onions and garlic in olive oil until tender.
- Add the beans, broth, and 1/3 of the chipotles and bring to a boil.
- Blend the bean mixture using an immersion blender or food processor, adding water or broth as necessary until it is the consistency of a thin cream soup.
- Bring the bean mixture to a boil and stir in tortilla chips, ensuring that they are fully coated.
- Let sit until tortillas are soft but maintain chewiness (3 to 4 minutes).
- Serve immediately, garnish with avocado, cotija cheese, and crema (I like to use Greek yogurt as a low-fat alternative).
You can buy chipotle peppers canned in adobo at most grocery stores.
I love using blue corn tortilla chips to enhance the color.