Azuki Chilaquiles
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup (250 g) of plain azukis or 500 g if they are already cooked
  • 1 large onion, finely chopped
  • 1 garlic head
  • 1 large tomato or 12 cherry tomatos, oven-roasted, peeled and chopped
  • 1 jalapeño or serrano chile or 1 green pepper
  • 1 avocado
  • 1 lime
  • 12 corn tortillas cut in triangles
  • Vegetable oil
  • Salt and pepper
Instructions
  1. Set the oven at 350 °F.
  2. When it reaches the temperature, roast tomatoes and garlic (and the green pepper if we choose this option) for 25 min or until they can be peeled off. Set aside.
  3. At the same time, toast the tortillas in the oven for 15-20 min. until they are crunchy. Set aside.
  4. Sauté the onion in oil until it becomes transparent and it starts to get brown.
  5. Add the peeled tomatos and squashed garlic.
  6. Add chile or green pepper, finely chopped.
  7. Sauté during some minutes and pour the cooked azuki. Mix in with the diced avocado.
  8. Finally, add the chilaquiles and stir gently in order to combine all flavours while keeping the chilaquiles crunchy.
  9. Season with salt and pepper and dress with lime juice to taste.
Culinary Tips
If we want a fresher dish we can directly sauté the tomatoes and garlic and skip the oven step, but the roasted touch suits the dish very well.
The tortillas in the oven can get burnt after 15 minutes. You must watch them carefully after the min. 15 in order to get them crunchy, not burnt.
It is essential that the chilaquiles are crunchy. When the tortillas are added to the cooking, don't let them to overcook; they just have to be combined with the rest of ingredients and get warmed.
If you cannot find corn tortillas you can replace them by natural corn nachos. Their ingredients must be: corn,oil and salt.
We can also add guacamole at the end, instead of avocado dice.
As an accompaning sauce, chipotle or pico de gallo sauces work very well. In a more contemporary version, a sauce made of tahine, lime or lemon juice, turmeric, water and salt adds another layer of complexity.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/azuki-chilaquiles/