Description
Stuffed Chilaquiles combine crispy, cheesy masa triangles filled with melted mozzarella, topped with a rich and flavorful guajillo chili salsa. This Mexican-inspired dish is perfect for a hearty breakfast or satisfying dinner, featuring a blend of roasted tomatoes, garlic, and traditional spices that create a vibrant, spicy sauce to pour over the crispy stuffed tortillas.
Ingredients
Salsa Ingredients
- 1/4 white onion
- 3 cloves garlic (peeled)
- 7 roma tomatoes (halved)
- 1 jalapeno (halved lengthwise)
- 6 guajillo chilies (seeds removed)
- 3 tbs oil (divided)
- 2 cups water
- 3 tsp chicken bouillon
- 1 tsp Mexican oregano
Masa and Filling Ingredients
- 2 cups masa harina
- 1 1/2 cups water
- 1 1/2 cups shredded mozzarella cheese
- Oil (enough for frying)
Optional Garnishes
- Cilantro
- Chopped onion
- Queso fresco
- Crema
- Avocado
Instructions
- Prepare the Salsa: Heat 2 tbsp of oil in a large skillet over medium heat. Once hot, add the guajillo chilies and fry quickly for about 15 seconds on each side, then remove and set aside. Next, add the onion and jalapeno to the skillet and cook for a few minutes until softened. Add the garlic and cook for an additional 1–2 minutes, then remove the garlic and set it aside with the chilies. Add the roma tomatoes to the skillet and cook for about 5 minutes until lightly browned. Return the fried chilies and garlic to the skillet, add 2 cups of water, then bring the mixture to a simmer. Cover and cook for 15 minutes.
- Blend the Salsa: Remove the skillet from heat and let it cool slightly. Transfer all ingredients including the cooking liquid into a blender. Add the chicken bouillon and Mexican oregano, then blend until smooth.
- Cook the Salsa: Dry the skillet used previously, add the remaining 1 tbsp oil, and heat over medium heat. Pour in the blended sauce and fry for about 5 minutes, stirring occasionally to develop flavor. Turn off heat and set the salsa aside.
- Prepare the Masa Dough: In a bowl, combine 2 cups masa harina with 1 1/2 cups water and mix thoroughly until a smooth, pliable dough forms. Divide the dough into 12 equal balls.
- Form and Stuff the Masa Triangles: Line a tortilla press with plastic wrap. Flatten one dough ball on the press, add a generous amount of shredded mozzarella cheese to the center, then fold it over like a quesadilla. Cut the quesadilla in half to form two triangles. Carefully seal the cut edges with your fingers to enclose the cheese completely. Repeat the process with the remaining dough balls and cheese.
- Fry the Stuffed Masa: Heat enough oil in a large skillet over medium heat to shallow fry the stuffed masa triangles. Fry them in batches until golden brown and crispy on both sides, approximately 2–3 minutes per side. Transfer the fried triangles onto a paper towel-lined plate to drain excess oil.
- Serve: Arrange the crispy stuffed chilaquiles on a serving plate and generously pour the prepared guajillo salsa over them. Garnish as desired with fresh cilantro, chopped onion, queso fresco, crema, and slices of avocado for added flavor and texture.
Notes
- Ensure to dry the skillet before cooking the salsa to prevent splattering and ensure even frying of the sauce.
- When sealing the stuffed masa triangles, press edges firmly to avoid cheese leakage during frying.
- You can adjust the spiciness by including or removing the jalapeno seeds.
- If masa dough is too dry, add water gradually; if too sticky, add a little more masa harina.
- Use a tortilla press lined with plastic wrap or parchment paper for easy shaping and transferring.
- This dish is best enjoyed immediately while the filled masa triangles remain crispy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
