My mouth waters at the thought of chilaquiles.
Black beans rife with chipotle chilies, the light crunch of a tortilla chip plus the creaminess of the avocado and herby cilantro — what’s not to like here?
This recipe is full of palate-pleasing flavors and textures. Enjoy it.
- 1¼ cups dried black beans, soaked overnight
- 6 cups chicken broth
- ½ white onion, chopped
- 3 garlic cloves, chopped
- 2 canned chipotle chiles, seeds removed
- 1 tsp salt
- 8 oz. tortilla chips
- sour cream, diced avocado, cilantro and cotija cheese for garnish
- Drain the beans and combine in a large pot with the chicken broth, onion, garlic, chiles and salt. Simmer partially covered until the beans are very tender, about 2 hours. Add water if necessary to keep the beans completely submerged. Let the beans cool.
- In batches, puree the beans in a blender, adding more water as needed to create a thin soup like consistency. Taste and season the puree with salt. You may complete this step several days in advance and store in the refrigerator.
- Bring the black bean puree to a boil in a large pot. Add the tortilla chips and stir frequently until the chips have softened, but are still a little chewy.
- Spoon into a serving dish, garnish and serve immediately.
Photo: Fulton Davenport