Salsa Brava Chilaquiles
Inspired by Spanish Patatas Bravas, using a spicy tomato sauce and garlic aioli.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 12 pieces Corn tortillas, cut into triangles
- 1 cup Vegetable oil for frying
- 1 1/2 cups Canned crushed tomatoes
- 1 tablespoon Smoked paprika (Pimentón de la Vera)
- 1/2 teaspoon Cayenne pepper
- 3 cloves Garlic cloves, minced
- 1/2 cup Mayonnaise
- 1 teaspoon Lemon juice
- 1/2 cup Manchego cheese, shredded
- 2 tablespoons Fresh parsley, chopped(optional)
- 1 teaspoon Salt
- 1 tablespoon Sherry vinegar
Instructions
- 1
Heat the vegetable oil in a large skillet and fry the tortilla triangles in batches until golden brown and crisp; drain on paper towels and salt immediately.
- 2
In a separate saucepan, sauté half of the minced garlic with a splash of oil until fragrant, then stir in the smoked paprika and cayenne pepper for 30 seconds.
- 3
Add the crushed tomatoes and sherry vinegar to the saucepan, simmering for 10-15 minutes until the sauce thickens into a rich Salsa Brava.
- 4
Prepare the garlic aioli by whisking together the mayonnaise, the remaining minced garlic, and lemon juice in a small bowl until smooth.
- 5
Place the fried tortilla chips back into a large warm skillet and pour the hot Salsa Brava over them, tossing gently to coat while keeping some crunch.
- 6
Sprinkle the shredded Manchego cheese over the warm chips, allowing it to melt slightly from the residual heat.
- 7
Drizzle the garlic aioli generously over the top of the chilaquiles in a zigzag pattern.
- 8
Garnish with chopped fresh parsley and serve immediately while the textures are still contrasting.
Ratings & Reviews
No ratings yet
