Chilaquiles with Southwestern Pulled Brisket

Chilaquiles with Southwestern Pulled Brisket

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  • For red chili sauce:
  • 4 dried ancho chilis, seeds, stems and veins removed
  • 2-3 cups boiling water
  • 2 garlic cloves
  • 1/2 tsp salt
  • For chilaquiles:
  • 1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges
  • canola oil
  • Salt
  • 1 1/2 to 2 cups red chile sauce
  • Southwestern Pulled Brisket:
  • pickled shallots (you could use minced red onion instead)
  • cotija cheese, crumbled
  • 1/4 cup cilantro leaves, chopped
  • 1 avocado, roughly chopped
  • lime wedges


Toast chiles lightly in a skillet on medium heat until fragrant and starting to char in spots. Put chilies in a saucepan, pour boiling hot water over to cover. Let sit for 15 minutes. Add chiles, garlic, salt and about 1 1/2 cups of chili soaking liquid to a blender. Hold down lid of blender tightly and blend until smooth. If your sauce is still pretty chunky, strain through a mesh sieve into a frying pan to make the chilaquiles (our sauce was smooth and we were lazy so we didn't bother straining).

Add enough canola oil to coat a large sauté pan with about 1/8 inch of oil. Heat pan on medium high heat. When the oil is hot, add the tortillas in batches and, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Repeat with remaining tortillas. Wipe pan clean of any browned bits of tortillas and excess oil.

Add 2 tbsp canola oil to saute pan and return to medium heat. Add the red chili sauce and simmer for several minutes. Add the fried tortillas to the saute pan. Gently turn over the pieces of tortilla until they are all well coated with red chili sauce and warmed through. Remove from heat.

Serve chilaquiles with Southwestern Pulled Brisket, pickled shallots, cotija cheese, cilantro leaves, avocado and lime wedges.