There’s nothing like crispy, warm, homemade tortilla chips, fresh from the fryer. But for those with “fear of frying,” Rick demonstrates his favorite way to make fresh tortilla chips in the oven. Fresh-made chips deserve fresh-made salsa, in this case, a Salsa Molcajete with the zingy flavors of chipotle chiles, roasted garlic and roasted tomatillos, hand-pounded in a traditional lava-rock mortar (molcajete) that Rick picks out in a Mexican market stall. Next it’s a quick way to turn leftover tortilla chips into a satisfying comfort-food dinner: Stovetop Chipotle Chilaquiles–chips simmered with Mexican greens in a tomato-chipotle sauce. Topped with a little shredded chicken, Mexican crema and onions, it ends up looking and tasting a lot like a rustic pasta dish. Using the same sauce as a base, Rick makes an easy casserole-style Baked Chilaquiles enriched with cream, melted cheese and diced ham, perfect for brunch or dinner.
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Ready to Watch Mexico One Plate at a Time, Season 1, Episode 21?