This soup is Mexican soul food at its simplestΓÇöa hearty pot of slightly chewy tortillas simmered with a highly flavored tomato-jalape├▒o stock. Somewhat like a rustic pasta dish, chilaquiles are served most often at almuerzo (late morning breakfast or brunch). Sliced chard or coarsely shredded cooked chicken can be added for a more substantial version. This recipe was given to us by Rick Bayless, the talented authority on Mexican cooking, who serves it at his Chicago restaurant, the Frontera Grill.
Heat a medium, heavy skillet or griddle (preferably cast iron) over medium heat until hot. Place in the skillet:
1 to 2 fresh jalape├▒o peppers
2 large cloves garlic, unpeeled
Roast, turning occasionally, until the chili peppers are blistered and blackened on all sides and the garlic is soft to the touch, 10 to 15 minutes. When cool enough to handle, peel the garlic. Place in a food processor or blender with the chili peppers. Coarsely chop using on-off pulses. Add:
1 28-ounce can whole tomatoes, drained
Process until the mixture is coarsely pureed. Heat in a soup pot over medium heat:
1 1/2 teaspoons vegetable oil
Add and cook until nicely browned, about 8 to 10 minutes:
1/2 small onion, thinly sliced
Increase the heat to medium-high and add the tomato mixture. Cook, stirring, until the mixture is darkened and slightly thickened, about 5 minutes. Reduce the heat to medium-low and stir in:
Simmer, stirring occasionally, for 15 minutes. Season with:
1/2 to 1 teaspoon salt (depending on the saltiness of the broth)
Just before serving, bring the mixture to a boil and add:
8 ounces thick homemade-style tortilla chips
Stir to coat the chips well, then increase the heat to medium-high and boil rapidly, stirring gently and often, until the chips are softened (but are still a little chewy) and the sauce is reduced to a medium-thick consistency, 2 to 3 minutes for thinner chips, 4 to 5 minutes for thicker chips. Immediately spoon the chilaquiles onto a warm deep platter. Serve garnished with:
1/4 cup finely crumbled queso fresco cheese or grated Monterey Jack cheese
2 tablespoons chopped fresh cilantro (optional)
2 tablespoons sour cream thinned with a little milk (optional)
