The first time I ever heard of a Chilaquile (chee-lay-kee-lay) was when I was looking through a cookbook written by some friends in Oklahoma. I didn’t know what it was, but all of the ingredients looked good. I looked it up online and found that there were hundreds of ways to make it.
It turns out that it is usually made for breakfast and used as a way to use up old corn tortillas from the night before. I usually use store bought tortillas and make it for supper but either way it is one of my FAVORITES, and it’s super easy to make.
I made it last night for our Meatless Monday Supper Club and they absolutely LOVED it. I knew they would and I know you will too!
- 4 tablespoons oil, divided
- 1 cup onion, diced
- 5 cloves garlic, minced
- 1 can black beans or 1 cup diced Gluten Steaks
- 1 package (14 ounces) tofu, firm, crumbled, or 2 cups Scrambled Tofu
- ½ small jalapeno, diced (optional)
- 12 corn tortillas, torn into medium size pieces
- 1 ½ cups tomatoes, diced or commercial salsa
- ¼ cup fresh cilantro, chopped
- Heat 1 tablespoon oil in a large skillet over medium. Add onions and garlic; cook until tender, about 2 minutes. Add meat substitute, tofu, and jalapeno; cook 3 minutes, stirring occasionally.
- Heat remaining 3 tablespoons oil in a large skillet over medium.
- Drop torn tortillas into the hot oil; cook about 4 minutes, stirring often to cook evenly.
- When tortillas are lightly browned and crispy, add reserved tofu mixture, tomatoes, and cilantro; mix well. Serve immediately.
Makes 6 servings.
TIP: You can make this meal lower in fat by wrapping the filling in the tortillas instead of tearing and frying them. It’s a different dish, but it is really good.