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“I think that's the name, or you can call it "a bomb". This is NO healthy food, or vegan. It was my favorite dish from a restaurant called Potzolcalli, sadly (not for my arteries :P) they no longer have it on the menu. You can buy tortilla chips and save a lot of time, but I prefer the long way.”
1 casserole

Ingredients Nutrition

  • 20 corn tortillas
  • oil (canola or similar, not olive)
  • 1 lb fresh tomato
  • 1 green chili pepper ("chile de arbol")
  • 14 onion, slices (save some for topping if you want)
  • 1 tablespoon chicken stock powder (or more if you want more salt in your dish)
  • 3 potatoes, sliced, boiled
  • 1 piece chorizo sausage, fried, diced (best if isn't really spicy)
  • 5 slices bacon, fried, diced
  • 5 slices ham, diced
  • 3 tablespoons sour cream, for topping
  • 5 slices cheese, for topping (any melting type would do, I use "manchego")


  1. Fry the tortillas in a frying pan ('till they look brown-ish and stiff but not burn) and separate (you can drain the oil and press with paper towels).
  2. Combine the tomatoes with the chili pepper and onion in a blender (completely ground).
  3. Put this mix in a pot (big enough for the tortillas to fit as well), along with just a little bit of oil, and the chicken stock powder, with medium heat, mix with a spoon to dissolve the powder and wait to this "sauce" to change color (from a bright red -still raw- to a more pale red -yay, it's done!-).
  4. Crush the tortillas into big chunks and toss them in the pot, do not stir, let it cook for 5 minutes or so, in low heat.
  5. To this point you have red chilaquiles (or Chilaquiles Rojos ), normally you just add slices of onion, cream and cheese and that's it, but we're going for the hardcore version :) so, stir a little, just to check the sauce dip all the tortillas.
  6. Toss the potatoes, chorizo, bacon and ham on top of the chilaquiles, then the sour cream and finally the cheese (you can put all this in the oven for 5 minutes if you want to melt the cheese or let the chilaquiles do the work).

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