chili peppers

Makes 4 to 6 servings


Brothy Salsa

  • 2 lb tomatoes  
  • 2 chipotles chiles en adobo 
  • 1 tablespoons roasted garlic


  • 1/2 cup sliced white onion
  • 1/2 tablespoons canola oil 
  • 1 cup mushrooms, sliced 
  • 2 teaspoons chopped garlic
  • 3 to 4 cups chicken or vegetable stock
  • 4 cups chopped Swiss chard
  • 1/2 cups shredded chicken
  • 1/2 teaspoon kosher salt  
  • 10 oz tortilla chips 
  • 1/4 cup sour cream or Mexican crema 
  • 1/4 cup grated queso añejo, or Parmesan or Romano cheese 
  • 1/4 cup cilantro leaves


  1. For the brothy salsa, core the tomatoes, place them on a sheet pan under the broiler, roast the tomatoes until they are soft, and cooked through. Cool. Remove and discard the blackened skins. Transfer to a blender, along with all the juices on the baking sheet. Add the chipotles and roasted garlic to the blender. Blend the tomatoes and chiles to a slightly coarse purée. You should have 3 cups of purée.  
  2. In a large Dutch oven or flameproof casserole, cook the onion in the oil over medium-high heat until it begins to soften, about 5 minutes. Add the mushrooms and cook, stirring frequently, until it begins to brown, about 3 minutes longer. Add chopped garlic, cook until aromatic, then add the salsa, cook stirring constantly until the purée becomes thick, about 10 minutes. Stir in stock and bring to a simmer.  
  3. Add the chard and stir until it wilts. Add meat, and salt, and bring to a simmer. Gently stir in the tortilla chips, coating them with the broth mixture. When the mixture comes to a simmer, cover, remove from the heat and let stand for 5 minutes. Gently stir to coat the chips evenly with the sauce. If the chilaquiles are too dry, stir in some hot stock. Serve immediately garnished with sour cream, queso anejo and cilantro leaves. 

Note: Use any leftover cooked meat, like carnitas, roasted chicken, or beef. You can also add sautéed zucchini or chayote to increase the amount of vegetables, if desired.  

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