Recipe by Chef Michael Williams
Chilaquiles with Ancho Chili Sauce
- Prep time 30 mins
- Cook time 15 mins
- Ready in 30 mins
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An amazing chili sauce coats fresh fried tortillas which then get drizzles with crème fraise, veggies and cheese…dynamite!
- For the ancho sauce:
- For the chilaquiles:
- For the crème fraise, stir 250 ml of whipping cream and 2 tablespoons of buttermilk together in a loosely covered glass jar. Leave on the counter for about 12 hours. After 12 hours stir to check the consistency…it should be magically thick and rich like yogurt. Keep in the fridge for 10 – 14 days.
- Ancho chili sauce time…Add the chili powder, onion, tomato, serranos, garlic, cilantro and salt and puree until smooth.
- Preheat a large pot on medium high, add the oil and then carefully pour the contents of the blender into the hot oil. Cook the sauce until it begins to thicken (about 7 mintues).
- Add the lime juice and zest, stir and check the taste. Set aside for the moment.
- Working in batches fry the tortillas in 350° F oil until golden and crisp and place on paper towel.
- Once the tortillas are finished toss them in a frying pan with the enough ancho sauce to coat them completely and cook for about 3 minutes, stirring frequently.
- Plate the coated chips and garnish as desired. Serve immediately.
This classic dish has endless possibilities in terms of garnish. Over-easy eggs, shredded beef, pork or chicken, veggies, cheese, you get the idea.