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TEX MEX CHILAQUILES
Serves 4-6 people

Rancho Sauce (Makes 3 cups):

1 15oz can diced, fire roasted tomatoes
½ cup vegetable broth
1 cup chopped cilantro
1 small white onion, chopped
1 jalapeño or Serrano pepper, seeds removed
2 tablespoons mild chili powder blend
2 tablespoons fresh lime juice
½ teaspoon ground cumin
¼ teaspoon salt
1 block of extra firm tofu
1 tablespoon Bragg Aminos, soy sauce, or tamari
2 teaspoon garlic powder
¼ cup nooch*
1 tablespoon olive oil
½ medium onion, chopped
1 bell pepper, chopped
1 to 2 jalapeños, chopped
2 cloves of garlic, minced
3 cups spinach
8 corn tortillas or 3 big handfuls of leftover, stale corn chips
Toppings: avocado, cilantro, jalapeños, pico de gallo

1. First we’re gonna make the rancho sauce: throw the canned tomatoes, broth, cilantro, onion, jalapeño, chili powder, lime juice, cumin, and salt all together in a blender or food processor and let that shit run until the sauce looks pretty smooth. Set that aside because you know we’re coming back to it.

2. If you’re using chips, just bust those out and skip this step. If you’re fuckin with tortillas, warm your oven up to 400. Cut the tortillas up into 8 triangular slices, ya know, like a pizza. Spread the slices out on a baking sheet and throw them in the oven for 25 to 30 minutes to dry out. Stir them around halfway through. It’s fine if they start to get hard in some spots but don’t let those bitches burn. When they’re all crispy set ‘em aside.

3. Pulse together the tofu, Braggs, and garlic powder in a food processor until everything’s mixed up and you don’t see any huge chunks. Heat up the next teaspoon of oil over medium heat in that same skillet. Throw in the onion, bell pepper, and jalapeños and sauté until the onion starts to look a little brown, about 3 to 5 minutes. Add the garlic and spinach and cook for 30 more seconds. Pour in the tofu mixture and using a spatula, start to scramble that shit. Stir in the nooch, and keep scrambling for about 3-5 minutes. It’s gonna look a little undercooked but that’s what you’re going for so just trust us.

4. Add your chips or crispy tortillas and 2 1/2 cups of the rancho sauce and let this all simmer together for about 5 minutes so that the tortillas soften up and the spinach is all wilted. By this point, everyone will probably be storming into your kitchen to see what smells so dope. When it’s looking good to go, pour on some of the remaining rancho sauce over the top, and turn off the heat. Serve right away topped with sliced avocado, a sprinkle of cilantro, squeeze of lime juice, more jalapeños and salsa or hot sauce. Don’t share until someone commits to cleaning the kitchen.

*Nutritional Brewers Yeast

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