Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Chilaquiles. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Chilaquiles Recipe. Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos.
You can have Chilaquiles using 19 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Chilaquiles
Make ready of Sauce.
Take 28 oz of can of peeled whole tomatoes.
Make ready 8 oz of can of diced chilis.
Take 5 of mushrooms, chopped.
Take 15 oz of can of corn, drained.
Take of Meat.
Prepare 2 lbs of chicken.
It’s 1.5 cups of chicken broth.
Make ready of Adobo seasoning (or seasoning of your choice).
Prepare of Final Dish.
Prepare 1 of large onion thinly sliced.
It’s 1 head of garlic finely chopped.
You need of Tortilla chips.
Prepare of Shredded parmesan cheese.
Make ready of Shredded mozerella cheese.
Prepare 1 bundle of chopped cilantro.
Make ready of Salt and pepper.
It’s of Olive oil.
Make ready of (Optional) sour cream.
Chilaquiles rojos are made with a salsa made from tomatoes, onion, jalapeños, garlic, and broth.This is the way chilaquiles are made in the central part of Mexico.Unlike other recipes, ours does not contain eggs.You may add or withhold the red chile pepper content to adjust the heat.
Chilaquiles step by step
(Sauce may be prepped the day before). Combine tomatoes and chilis into blender and blend until almost smooth. In a large container, combine this mixture with corn, chopped mushrooms, and a pinch of the garlic and onions. Set aside..
Note: For the chicken, I used my pressure cooker (set to poultry) and cooked it for 45 min. This way I get even cooked chicken I can easily shred it and get some amazing stock, but you may prep the chicken however you like..
In a pressure/slow cooker, combine chicken, broth, and adobo seasoning and cook. Salt & pepper to taste. After cooking, separate meat from remaining stock. Save stock for later..
The next steps will require you to judge portions based on cookware size and desired portions..
Add oil to skillet. Cook onions until edges are slightly brown. Throw in garlic and cook for 1 min..
Pour sauce mix onto skillet and bring to a simmer. Add saved chicken stock if available (or add original stock). Cook for 5 min, occasionally stirring, until sauce starts to thicken..
Remove from heat and add chicken. Mix and allow to cool for 3-5 min. Note: I learned that allowing the food to cool let the chicken absorb more of the sauce and prevented the tortilla chips from getting too soggy too quickly when added..
Add cheese and tortilla chips and mix, carefully covering all the chips..
Top with cilantro and serve immediately..
Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) from the Nahuatl word chīlāquilitl [t͡ʃiːlaːˈkilit͡ɬ] ("chiles and greens") is a traditional Mexican dish consisting of corn tortillas cut in quarters and lightly fried.Chilaquiles are eaten alone or with beans, eggs or shredded chicken. ***Cook's Note: Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US.Get Chilaquiles Recipe from Food Network.
Blue Corn Chilaquiles This is a super-fast breakfast.It is scaled for one serving, just increase the portions to suite your needs.A standard Mexican breakfast, chilaquiles (chee-lah-KEE-lays) turn yesterday's unused tortillas into a tasty base for an assortment of possible toppings.The cook cuts or tears the tortilla into strips (corn being traditional but flour an acceptable option if you prefer), then fries them in oil until they turn slightly brown and crispy.Chilaquiles start with a bed of freshly made corn tortilla chips, which can be either baked or fried.
