You can make chile at home with a few simple ingredients, like canned chilitos and a few extra ingredients you’ve added to your fridge.
This recipe calls for two large cans of chilido (a green chile) and a bunch of chopped tomatoes.
If you’re not sure how to prepare chilizos, check out this tutorial from my sister.
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a baking sheet with parchment paper.
Add a few tablespoons of olive oil to a large pot and bring to a boil over medium heat.
Add the chilizo, chile powder and garlic and cook for five minutes.
Add some water if it’s not boiling enough to coat the back of your spoon.
Add in the tomatoes and stir well.
Add more water if you need to get them to a thick consistency.
Bring to a full boil and then reduce the heat to medium-low and let the chiles simmer for five to ten minutes.
The mixture should look something like this: 5.
Remove the chile from the heat and set aside to cool slightly.
After the chils are done cooking, they’ll be slightly browned.
Remove from the oven and drain off the liquid.
After you’re done, you can store them in a sealed container in the fridge for up to a week.
Or you can eat them hot, tossed in the salsa or on their own.
I always eat my chiliscos in a burrito.
If the chilaquiles are too dry, you’ll have to add a little more olive oil or salt.
I use a little of the oil, but you can also use a tablespoon or two.
Once you’re ready to serve, add a couple of chile queso frescas, a few slices of fresh cheese and a dollop of sour cream to the chiltos.
If they’re too salty, add more salsa or cheese and let them cool down.