Korean Mexican Chilaquiles
Chilaquiles, a Mexican dish typically made with fried leftover tortillas coated in salsa and garnished with toppings, gets a late-night Korean cameo from Shin Ramyun (a Korean instant-noodle classic). This reinterpretation is inspired by late-night kitchen hacks, where tortilla chips are coated in a salsa of tomatoes, onions, and guajillo chiles that's supercharged with a full packet of Shin Ramyun seasoning. A cheat code of flavor coming together in a chilaquiles dish, topped with a fried egg and showered with scallions, cotija, and sesame for what truly feels like a Korean Mexican party platter in one bite.
At a glance
Yield
Time
Ingredients
Chips
1 bag of thick tortilla chips
Shin Ramen Salsa
1/2 yellow onion, roughly chopped
2 garlic cloves
3 roma tomatoes, quartered
2 guajillo chilis, rehydrated in boiling water
1 whole packet of Shin Ramen seasoning (from 4 oz. Shin Ramyun bowl)
1 teaspoon kosher salt
1 teaspoon brown sugar
1 teaspoon rice vinegar
1 cup chicken broth
Toppings
1 fried egg
2 scallions, thinly sliced
Cotija cheese, for topping
Sesame seeds, for topping
Preparation
In a sauce pan on medium-high heat, sauté onions, garlic, tomatoes, and chilis until onions are semi-transparent and the tomatoes are blistering, around 5-10 minutes. Add shin ramen seasoning, kosher salt, brown sugar, rice vinegar and mix until combined.
Remove the pan from the heat and pour the vegetables into the blender along with chicken broth. Blend everything together until smooth. Once blended, pour the salsa back into the sauce pan. Add a few handfuls of chips to the pan of salsa and mix until the chips are coated. Place the saucy tortilla chips onto a plate of choice, then top with a fried egg, a layer of scallions, and a sprinkle of cotija cheese and sesame seeds to finish.
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Chips
1 bag of thick tortilla chips
Shin Ramen Salsa
1/2 yellow onion, roughly chopped
2 garlic cloves
3 roma tomatoes, quartered
2 guajillo chilis, rehydrated in boiling water
1 whole packet of Shin Ramen seasoning (from 4 oz. Shin Ramyun bowl)
1 teaspoon kosher salt
1 teaspoon brown sugar
1 teaspoon rice vinegar
1 cup chicken broth
Toppings
1 fried egg
2 scallions, thinly sliced
Cotija cheese, for topping
Sesame seeds, for topping
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