Chilaquiles con Cecina
Crispy tortilla strips tossed in a vibrant red chile sauce with tender shredded cecina, topped with cheese and fresh garnishes. A classic Mexican comfort dish ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 520
- Protein
- 26g
Ingredients
- ½ lb cecina (dried salted beef), thinly sliced
- 6 count corn tortillas
- 4 count dried red chiles (guajillo or chile de árbol), seeds and stems removed
- 2 count garlic cloves
- 1 cup chicken or vegetable broth
- ½ cup queso fresco or cotija cheese, crumbled
- ½ count white onion, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
Instructions
- 1
Hold each chile over an open flame on your stove or under the broiler, turning every 2 seconds, until the skin darkens and becomes fragrant, about 8–10 seconds per side—do not let it burn completely.
- 2
Place the roasted chiles in a small bowl and pour 1 cup hot water over them; let soak for 5 minutes until softened, then drain, discarding the soaking water.
- 3
Stack the tortillas, then cut them in half, then cut each half into 3 strips, creating roughly triangular pieces about 2 inches long—set aside.
- 4
Lay the cecina slices on a plate and separate them gently with your fingers into loose shreds, breaking any clumps apart.
- 5
Place the softened chiles and garlic cloves in a blender, add 1 cup broth, and blend on high speed for 45 seconds until completely smooth with no visible chile bits remaining.
- 6
Pour the chile sauce through a fine-mesh strainer into a small bowl, pressing gently with the back of a spoon to extract all liquid; discard any solids.
- 7
Heat 2 tablespoons olive oil in a large 10-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 8
Add the tortilla strips to the hot oil in a single layer and fry, stirring every 30 seconds with a wooden spoon, until the edges turn golden-brown and crispy, about 4–5 minutes total.
- 9
Pour the strained chile sauce over the hot tortilla strips and stir constantly with a wooden spoon for 30 seconds until the chips are evenly coated.
- 10
Scatter the shredded cecina over the top and stir gently for 20 seconds, mixing it into the chilaquiles without breaking the chips into tiny pieces.
- 11
Remove the skillet from heat and let sit undisturbed for 1 minute so the chips absorb some sauce but stay slightly crispy.
- 12
Sprinkle the crumbled queso fresco and chopped cilantro evenly over the top, scatter the sliced onion in a thin layer, and serve immediately directly from the skillet.
Tools you’ll need
- 10-inch skillet
- blender
- fine-mesh strainer
- wooden spoon
- small bowl
- cutting board
- chef's knife
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