Chipotle Chilaquiles with La Morena Latin Foods
This shop has been compensated by #CollectiveBias, Inc. and its advertiser, La Morena Foods /#VivaLaMorena. All opinions are mine alone.
I didn’t grow up eating chilaquiles and instead had them for the first time in my twenties, but when I did, they quickly became one of my favorite foods. I grew up eating a lot of Latino foods that my grandmother, aunts, and mom would cook all the time but for some reason, these never made it into their rotation. After ordering them just about anywhere I can find them on the menu, I decided that it was time for me to learn how to make them at home. So in honor of Hispanic Heritage Month and my own Latina culture, I am sharing this recipe using La Morena chipotle sauce and chipotle peppers. I am not usually a big fan of cooking, but these were so easy to make. I am excited to take them to my next family gathering and make a new food tradition!
I’m lucky to have a Northgate Market in my hometown, not only because I knew they would have La Morena products but also because I’m always there buying pan dulce anyway! I found La Morena products very easily in the canned vegetable and canned chile aisles and swooped over to pick up the ingredients I needed to make the chilaquiles.
I bought a can of La Morena bayo beans too to serve as a side with the chilaquiles. I ended up serving them with the beans and some scrambled eggs – it was quite the delicious meal. I had never seen bayo refried beans before – I usually just see pinto or black so these were a nice surprise and the taste reminded me of authentic Latino refried beans. I loved them! I definitely recommend picking up a can to serve as a side or protein source for the chilaquiles.
Prep Time: 30 mins
2 roma tomatoes
1/2 onion, chopped
15 oz tomato sauce
7 oz can La Morena chipotle sauce
7 oz can La Morena chipotle peppers in adobo
1 1/2 tablespoons vegetable oil
3 garlic cloves, finely chopped
1 1/2 cups vegetable broth
12 oz tortilla chips
1/4 cup cotija cheese, crumbled (optional for garnish)
1/4 cup cilantro, chopped (optional for garnish)
1. Blend tomato sauce, chipotle sauce, roma tomatoes, and 2 chipotle peppers until almost smooth.
2. In a large skillet, heat the vegetable oil, add the onion and cook on medium high heat for about 4 minutes or until the edges are golden brown. Add the garlic and cook for another minute.
3. Pour in the tomato puree, simmer and stir for approximately 5 minutes or until the mixture thickens slightly. Stir in the vegetable broth and boil on medium high for about two minutes or until mixture thickens slightly. Add salt. Remove from heat.
4. Stir in the chips, making sure they are well-coated. Top with cotija cheese (optional) and cilantro (optional). Serve immediately.
- These are spicy delicious! If you want to reduce the heat, try subbing out part of the chipotle sauce for more tomato sauce. Also try one chipotle pepper instead of two. To up the heat, add an extra chipotle pepper or two!
- Like I mentioned above, these are extra delicious served alongside beans and/or eggs. La Morena makes three different flavors of refried beans and try your eggs scrambled or sunny side up!
- These are already vegetarian but they would be super easy to make vegan if you leave out the cheese or use a vegan substitute (vegan mozzarella would work well here). Just double-check the ingredients on your chips (and beans if you use them) and you will be good to go!.
- For you meat-eaters, I’m sure you could add your favorite cooked meat after you stir in the chips.
Super easy, right? They are delicious too and a fun spin on regular chilaquiles which are typically made with tomato, ranchera or salsa verde sauces. The chipotle sauce adds a unique flavor and I’m stoked to make these again in the future!