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Ingredients
6 Tomatoes
2 Serrano Peppers
½ White Onion
2 Garlic Cloves
5-7 Chilis
Hot Water
Oil
Salt
Corn tortillas
Cheese (Oaxaca, queso fresco, Monterey Jack)
Epazote
Preparation
Roast your tomatoes, onion, garlic, peppers & chilis and cook in a pot until black/browning appears (chilis may need to be removed early since they are dry).
Cut corn tortillas into slices or strips. Add oil to the pan and add tortillas, cook until browned on both sides. Remove and set aside temporarily.
In a blender add the roasted veggies and up to ½ cup -1 cup of hot water, and salt to taste then blend until pureed.
In a gently oiled pan, add salsa the salsa, tortillas, and epazote if you have any. Gently stir until the chips are coated but still firm. Remove from heat once the salsa begins to boil.
Serve topped with cheese, onions, or eggs (or eat by themselves) and enjoy!
About the Recipe
This dish was amplified through our Corn Walking Series hosted by Grinding Stone Collective & the First Foods Program. This series was led by Neida Rodriguez (Diné, Hopi, and Mexican), a local Food Educator with Edible Schoolyard, who led us on an immersive six-part journey that celebrates the heart and soul of indigenous Mexican food culture.
As part of our series, we explored the rich heritage of Maize (corn), unlocked the alchemy of nixtamalization, mastered the art of crafting tamales and tortillas, and indulged in the savory delight of chilaquiles. Each installment is a flavorful chapter that honors tradition, culinary artistry, and the profound impact of corn on the globe. 🫓🍳🌾
#CornWalkingSeries
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