Makes 4 servings
Chilaquiles With Coriander Cream
Pantry Essentials: Nuts, Beans
Chilaquiles is one of those dishes that everyone has a strong opinion about the way it’s supposed to be made. There are the red sauce lovers. There are the green sauce purists. I say anything goes, and I like every variety. This is the way we’re currently eating them in my house – -spicy, with toppings and a creamy sauce. You can simmer the tortillas in the sauce or simply pour the sauce over the tortilla chips on a plate. Serve it however you like it!
For the coriander cream:
60 g raw cashews, soaked in water for at least a few hours (overnight is best), drained
15 g coriander
2 tablespoons fresh lime juice, or to taste
125 ml water, plus more if needed
Pinch of sea salt
For the rest:
175 ml veggie stock, plus more, if desired, for sautéing
Olive or coconut oil for sautéing, if desired
a medium onion, diced (about 75 g)
Dash of sea salt
2 x 400 g tins crushed tomatoes
2 garlic cloves, chopped
1 chipotle pepper in adobo sauce
a jalapeño, seeded and chopped
200 g cooked pinto beans or black beans, drained and rinsed if tinned
12 (20 cm) corn tortillas, cut into 8 pieces
Preheat the oven to 180ºC (350ºF/gas 4).
To make the coriander cream, place all the ingredients in a high--speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the power of your blender. Add more water as you go if needed. Taste and add more salt or lime juice if desired. Pour the cream into a small bowl and rinse your blender – -you’ll be using it again soon.
To finish the dish, heat a few tablespoons of veggie stock or a glug of oil in a large frying pan over medium heat. When the pan is hot, add the onion and salt and sauté until the pieces are soft and translucent, about 5 minutes.
Combine the tomatoes, veggie stock, garlic, chipotle and jalapeño in a blender and blend until the mixture is smooth. Pour it into the pan with the onion and bring it to a boil. Reduce the heat and simmer for 10 minutes.
While the sauce is simmering, spread the tortilla pieces on a baking tray and bake for 5–15 minutes, until they begin to dry out and start to curl on the sides. If you aren’t able to spread all the tortilla chips on your tray, do them in two batches or use two trays. You can also spray the tortillas with a little olive oil for extra crispness.
Stir the beans into the sauce and simmer on low heat for a few more minutes. When you are ready to serve, stir the tortilla chips into the sauce – -but only when you are ready to serve! You don’t want them to get too soggy – -you’re aiming for a combination of soft and crunchy. Serve the chilaquiles warm, topped with coriander cream and your chosen toppings.
One Part Plant by Jessica Murnane is out now, published by Bluebird (£16.99). Image credits: Nicole Franzen.