Delicious Chilaquiles Recipe

Chilaquiles. Chee-lah-KEE-less! I discussed I wished to make chilaquiles to a Mexican good friend recently and you must have see the smile and appearance of rapture that came by his face.
This is true Mexican comfort food, what your mother made you for breakfast when she had some stagnant tortillas that needed to get consumed.

Breakfast Recipe : Apple Walnut Gorgonzola Rustic Tart

Delicious Pancakes with Blueberry Buttermilk

Tasty Buckwheat Pancakes Recipe


Chilaquiles are generally corn tortilla pieces that are fried, prepared in salsa, and sprayed with cheese. They are typically served for breakfast with eggs and a side of beans or nopalitos.
My mother matured with her mother making them with green chile tomato salsa and grated longhorn cheese, a Tex Mex version.

I recently brought some homemade salsa verde over to my friend Arturo's house and he made 2 standard Mexican variations for me, one with the salsa verde, and one with a red chile sauce made with dried ancho chiles (imagined above). Recipes for both follow.

Chilaquiles Recipe

It will help with the frying if your tortillas are a little dry. If they are fresh, cut them initially, put them in a warm oven for a couple of minutes first to dry them out a bit, then continue.

Ingredients

• 1 lots corn tortillas, preferably stagnant, or left out over night to dry out a bit, quartered or cut into 6 wedges
• Corn oil
• Salt
• 1 1/2 to 2 cups red chile sauce or salsa verde *.
• A couple of sprigs of epazote (optional).
• Garnishes.
• Cotija cheese or queso fresco.
• Crema Mexicana or creme fraiche.
• Cilantro, sliced.
• Sliced red onion.
• Avocado, sliced or approximately sliced.

Red chili sauce.

Take 4 dried ancho chiles, eliminate seeds, stems, and veins. Heat chiles lightly on a skillet on medium heat to draw out their taste. Put chilies in a pan, pour boiling warm water over to cover. Let sit for 15 minutes. Include chiles, 2 garlic cloves, 1/2 teaspoon of salt, 1 1/2 cups of chili soaking liquid to a blender. Hold down cover of mixer firmly while mixing, blend until entirely puréed. Strain through a mesh screen into a fry pan making the chilaquiles. (Red chile sauce recipe).

Salsa verde.

Put 1 lb tomatillos, husks got rid of, into a pan, cover with water by an inch. Include 1 jalapeno, stems and seeds removed. Include 2 cloves garlic. Give a boil. Cook for 5 minutes until tomatillos have changed color and are prepared through. Usage slotted spoon to get rid of tomatillos, jalapeno and garlic to a mixer. Add a cup of the cooking liquid. Blend till totally puréed. Include salt to taste. (Salsa verde recipe).

Method

In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is rather hot, add the tortillas, fry until golden brown. Get rid of tortillas to a paper towel lined plate to take in excess oil. Spray a little salt on the tortillas. Clean pan clean of any browned little bits of tortillas.

Add 2 Tbsp oil to pan, give high heat again. Include the salsa and let salsa cook for a number of minutes. If you have a few sprigs of epazote, add them to the salsa. Then add the fried tortilla quarters to the salsa. Carefully turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.

Eliminate from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.

Tweet