Let's make Tomatillo Chilaquiles

I may be overstating this, but it seems to me that pretty much every cook in Mexico can make chilaquiles, those crispy tortilla chips softening in sauce, pretty much at a moment's notice. Like macaroni and cheese, this is comfort food, the kind of dish you want to be able to put on the table whenever people are hungry. Chilaquiles are frequently made with tomato sauce, though it's been my experience that tomatillo sauce is even more common. A red chile- or mole-sauced version, while less known, is very appealing, too.

Chilaquiles are a common almuerzo (brunchy lunch) dish, though they make a perfect light dinner as well. They're rich (like a well-made mac 'n' cheese), so I eat them less frequently than I do, say, grilled chicken tacos. I think they make a great accompaniment to grilled steak, chicken or fish, as well as a meatless main dish with some frijoles refritos and a salad. The skeleton of the dish is simply sauce and crispy tortillas. Typically, they're embellished with a drizzle of crema, a sprinkling of aged queso añejo, and a few coarse shreds of chicken or a fried egg. I like to make them with greens and other vegetables, as well.

Get the recipe here: https://www.rickbayless.com/recipe/to...

Learn to make the base here: https://www.rickbayless.com/recipe/ro...