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Four-Chile Sweet-Potato Chilaquiles

Four-Chile Sweet-Potato Chilaquiles


Photo:

Kate Sears for The Wall Street Journal, Food Styling by Jamie Kimm, Prop Styling by Suzie Myers

By

Kitty Greenwald

Jan. 18, 2018 12:45 p.m. ET


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The Chef: Gonzalo Guzmán

Fast Recipe: Sweet-Potato Chilaquiles With Four-Chile Salsa



Illustration:

Michael Hoeweler

The Chef: Gonzalo Guzmán

His Restaurants: Nopalito, two locations in San Francisco

What He’s Known For: Real-deal regional-Mexican cooking that makes the most of San Francisco’s market produce.

EVEN IF YOU maintain you’ve had great chilaquiles, this recipe, the second Slow Food Fast contribution from

Gonzalo Guzmán,

will come as a revelation.

Gently toss half-cooked scrambled eggs with tortilla chips and a slow-burn salsa, and within minutes a velvety sauce will coalesce in the pan, seep into the chips and soften their bite. The San Francisco-based chef’s non-traditional addition of diced and roasted sweet potato makes the dish richer and subtly sweet, and garnishes of cilantro, queso fresco and crema bring freshness, bite, color and contrast.

But it’s the four-chile punch of the salsa that really sets Mr. Guzmán’s chilaquiles apart from merely good versions. “Morita and chipotle chiles have spice and smokiness. Guajillo adds bright-red color. And ancho has a deep, earthy taste, sweet like raisins,” he said. The result is as bold as it is balanced.

Four-Chile Sweet-Potato Chilaquiles

TOTAL TIME: 25 minutes SERVES: 4

  • 2 cups diced sweet potatoes
  • 7 tablespoons canola or other neutral oil
  • Kosher salt
  • 5 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried Morita chiles, stemmed and seeded
  • 2 canned chipotle chiles in adobo, drained
  • ⅔ cup canned diced tomatoes
  • 2 cloves garlic
  • ¼ cup diced white onion
  • 4 eggs, beaten
  • 4 cups thick corn tortilla chips
  • ⅓ cup crema
  • ⅓ cup queso fresco
  • 5 tablespoons minced cilantro

1. Preheat over to 400 degrees. In a medium bowl, toss diced sweet potatoes with 2 tablespoons oil and a pinch of salt. Spread sweet potatoes across a medium baking sheet and roast, on center rack, until fork-tender, about 20 minutes.

2. Meanwhile, make salsa: Place dried chiles in a small pot and cover with boiling water. Let chiles sit until softened, about 10 minutes. Remove chiles from liquid and transfer to a blender. Add chipotles, tomatoes, garlic and a pinch of salt. Blend until smooth and uniform.

3. Next, set a small pot over medium heat and pour in ¼ cup oil. Once hot, add salsa and simmer until it heats through and tightens slightly, about 5 minutes.

4. Set a 12-inch nonstick sauté pan over medium-high heat and add remaining oil and onions. Sauté onions until translucent, 3 minutes. Lower heat to medium-low and pour in eggs. Season with a pinch of salt and gently cook until eggs are beginning to set but still runny, 20-30 seconds. Gently but quickly fold in chips, sweet potatoes and salsa. Continue to cook, tossing gently, until eggs are cooked, sauce is evenly distributed and chips soften but retain some bite, 3 minutes. Remove from heat and garnish with crema, queso fresco and cilantro.

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