Chilaquiles Mexican

We continue to see in Saborgourmet which are the best recipes of the mexican cuisine, and while previously we saw how to make the best guacamole mexican, now we explain to you about the popular chilaliques, a new way to prepare traditional mexican tortillas.

chilaquiles-mexicanos

Index of the article

  • 1 Chilaquiles Mexican
  • 2 Ingredients:
  • 3 Preparation:
  • 4 Video of the chilaquiles mexicanos:

Chilaquiles Mexican

The Chilaquiles are traditional in the mexican cuisine, taking into account that for its elaboration have tortillas that are also very typical of this country.

It is a dish somewhat laborious since it includes a sauce but it was delicious and I'm sure that if you follow the recipe that I leave then step by step I will get out some chilaquiles mexican delicious!

Ingredients:

For the sauce:

  • 2 chillies
  • 3 cloves of garlic
  • 2 green tomatoes
  • 1/2 onion
  • 1 teaspoon of salt
  • 1/2 cup of chopped cilantro

Ingredients for the chilaquiles

  • 1 chicken breast
  • 2 cloves of garlic
  • 1 tablespoon of salt
  • 1/2 onion
  • 1 tablespoon of oil
  • 16 corn tortillas
  • Oil for frying
  • 1 sprig of epazote
  • 1 cup of liquid cream
  • 1/2 cup queso fresco, grated

chilaquiles-mexicanos-receta

Preparation:

Place the chicken in a large pan and cover completely with water. Add the garlic, the salt and the onion. Cover the pan and cook 20 minutes. Desmenuzamo the chicken and reserve 2 cups of the chicken broth.

For the sauce:

Put the chiles and the garlic cloves in boiling water and cook for 5 minutes. Add the tomatoes and greens and cook 5 minutes more. Vacíamos the water and put the mixture in the mixer; next add the onion and blend. Add the salt, the cilantro, 1 cup of broth and stir.

For the chilaquiles:

Heat 1 tablespoon of oil in a frying pan, pour in the sauce and let heat for 5 minutes. Season it and lower the fire, placing a lid on the pan and leave to cook for 10 minutes. If the sauce is too thick, add more chicken broth.

Cut the tortillas in half and cut the halves into three pieces. We put then a little oil for frying in a large skillet. When hot, add the pieces of tortilla and fry until golden and crisp (3-4 minutes). Pass the tortillas through a strainer so that there is not a drop of oil. Before serving, heat again the sauce and add the chopped epazote.

Add the fried tortillas and mixing carefully to not break the pieces of tortilla. Add the chicken shredded and put cream and cheese on top. Cooking 2 or 3 minutes until the cheese is founded.

Video of the chilaquiles mexicanos: