Cooks this dish for paying guests · Verified chef · Answers buyers directly
45 min total35 min hands-onServes 4Easy
155 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDThe tortillas go in at the last second, because the whole dish is a race against sogginess.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Corn tortillas000 g
Guajillo chillies000 g
Roma tomatoes000 g
Onion000 g
Garlic000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Corn tortillas: nixtamal, thickness and age
Charring on a comal without smoking the kitchen
Pan size for tossing without breaking the chips
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 13 of the 15 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: serving before they soften — step 9 of 15.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Nayeli Ordoñez watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Fifteen seconds in the sauce, then off the heat
Sauce hotter than you think
Plating before the garnish, never after
How dry the totopos need to be, and the fifteen seconds in the sauce before they stop being chilaquiles and become soup.
Written by Nayeli Ordoñez. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
345 people cooked it, 83% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 155 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
