A recipe for tortas de chilaquiles (Mexican chilaquiles sandwiches) by Dorothy Porker from the cookbook Comida Mexicana by Rosa Cienfuegos, made vegetarian with tofu schnitzel.
Prep time: 15 min
Cook time: 15 min
For the salsa verde, you can also use store-bought
- 21 oz – 600 g tomatillos fresh or canned
- 20 jalapeno peppers
- 1 white onion coarsely chopped
- 1 clove garlic
- 1 T – 15 g salt
- 1 bunch coriander coarsely chopped
For the totopos, you can also use store-bought
- neutral oil for deep fat frying
- 12 fresh corn tortillas cut into 8 pieces each
- salt to taste
For the tofu schnitzels, you can also use store-bought
- 1 egg whisked
- 2/3 c – 150 ml milk the heaviest milk you can get, nutmilk is fine
- 1 T – 15 g salt
- freshly ground black pepper to taste
- 1 pack firm or semi-firm tofu frozen in its liquid, thawed, then pressed for 30 minutes and cut into 1/2″ – 1 cm slices
- 1 c – 100 g bread crumbs I used panko (Japanese breadcrumbs) because I’m fancy, but use whatever
- sunflower oil for shallow frying
For the tortas de chilaquiles
- 4 c – 1 l salsa verde recipe to follow, or store-bought
- 2 lbs – 1 kg totopos recipe to follow, or store-bought
- 6 teleras (Mexican bread rolls) I used what the Dutch call ‘an Italiaanse bol’, look for something slightly firmer on the outside but soft on the inside
- 2 T – 30 ml sour cream
- 2 T – 30 g cojita cheese I used crumbled feta
- 6 tofu schnitzels recipe to follow, or store-bought
First, make the salsa verde
If you were able to source fresh tomatillos, remove the husk and wash 21 oz – 600 g of tomatillos. If using tinned tomatillos drain and pat dry.
Griddle them on a very hot griddle with 20 jalapenos and coarsely chopped white onion until they turn black on the outside. You can also do this directly over a hot flame if you dare.
Move all of the blackened tomatillos, jalapenos and onion to a blender or food processor with 1 clove of garlic, 1 T – 15 g of salt and 1 bunch of coarsely chopped coriander and blend until fine. If the sauce is too coarse add water until you get your desired consistency.
Now, make the totopos
Heat oil in a deep pan or in a deep fat fryer to 180° C – 360° F.
Fry the tortillas cut into 8 pieces in batches until crisp and starting to brown. Usually once they start floating and stop bubbling they are done.
Drain on some kitchen towel and season with salt.
- Alternatively, you can buy already made totopos from Tortilleria Taiyari.
Next, make the tofu schnitzels
Mix the whisked egg with 2/3 c – 150 ml of milk, 1 T – 15 g of salt and freshly ground pepper in a deep plate. Place in the slices of tofu and leave to soak for 3 minutes.
Place 1 c of bread crumbs in another deep plate and heat a decent layer of sunflower oil in a large frying pan.
Coat the tofu slices in breadcrumbs and fry until golden and crisp. This should take 5 minutes per side or so.
Now, make the chilaquiles
Heat almost all of the 4 c – 1 l of salsa verde in a large frying pan on a medium heat. Add the totopos and a cup of water, stir and heat through for 5 minutes or so. If you like your chilaquiles a little crispier, I’d skip the water and the 5 minutes.
Remove from the heat.
Tortas de chilaquiles, ASSEMBLE
Cut your teleras or whatever bread rolls you’re using in half, top with a scoop of the cooked chilaquiles, the sour cream, cojita or feta, tofu (or other) schnitzel and a little bit of uncooked salsa verde and dig in.
- Obviously these tortas do not keep and should be eaten straight away.
- The salsa verde will keep for about a week in an airtight container in the fridge and are great for dipping chips or having on any number of tacos.
- Totopos will keep for about a week in a cookie tin.See original recipe by Dorothy Porker here.