Mexican recipes
Chilaquiles
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25 min
Serves 4
Mexican
Ingredients
- 12 corn tortillas, preferably stale 12 corn tortillas, preferably stale
- Vegetable oil Vegetable oil
- Salt and black pepper to taste Salt and black pepper to taste
- 2 cup red chile sauce or salsa verde (see recipes below) 480 ml red chile sauce or salsa verde (see recipes below)
- For garnishing For garnishing
- Sliced avocados Sliced avocados
- Cotija cheese (substitute with Parmesan cheese) Cotija cheese (substitute with Parmesan cheese)
- Creme fraiche or sour cream Creme fraiche or sour cream
- Chopped cilantro (coriander) Chopped cilantro (coriander)
- Thinly sliced red onion Thinly sliced red onion
Method
Cut each tortilla into 6 wedges and set aside.
In a large saucepan over medium heat add the vegetable oil (about 1/8th inch in height) and bring to a heat. Add the tortilla wedges a few at a time (do not overcrowd) and fry until golden brown. Remove with a slotted spoon and place on paper towels to absorb excess oil.
Clean the pan and return to heat. Add 2 more tablespoons of vegetable oil and bring to a heat again. Add the red or green salsa and cook for 3 to 4 minutes. Add the fried tortilla wedges and gently toss them in the salsa. Cook for 2 to 3 minutes more.
Remove from the heat and serve immediately with fried eggs, beans and any of the garnishing ingredients.
In a large saucepan over medium heat add the vegetable oil (about 1/8th inch in height) and bring to a heat. Add the tortilla wedges a few at a time (do not overcrowd) and fry until golden brown. Remove with a slotted spoon and place on paper towels to absorb excess oil.
Clean the pan and return to heat. Add 2 more tablespoons of vegetable oil and bring to a heat again. Add the red or green salsa and cook for 3 to 4 minutes. Add the fried tortilla wedges and gently toss them in the salsa. Cook for 2 to 3 minutes more.
Remove from the heat and serve immediately with fried eggs, beans and any of the garnishing ingredients.
Cook's notes
The tortillas will fry better if they are a day or two old (the drier they are, the better). If not, cut them first, then put them in a warm oven for 5 - 6 minutes, remove them and let them cool down, then use as directed.
Red chili sauce recipe
Ingredients
4 dried ancho chiles (stems, seeds and veins removed)
2 garlic cloves
1/2 tsp salt
Heat the chles on a skillet over medium high heat until they start to smell. Put them in a bowl and cover with hot water. Let them sit for about 20 minutes until they soften. Add the chiles, garlic, salt and 1/2 cup of the chili soaking water into a blender and process until you get a soft puree. Strain the puree through a mesh sieve into a bowl.
Salsa verde recipe
Ingredients
1 lb tomatillos, husks removed
1 jalapeno, stem and seeds removed
2 cloves garlic
Put the tomatillos in a saucepan and cover with water by 1 inch. Add the jalapeno and garlic and bring to a boil. Reduce heat and simmer for 5 minutes, or until the tomatillos are cooked through (they tomatillos when cooked change color). Using a slotted spoon remove the tomatillos, jalapeno and garlic and move to a blender together with 1 cup of the cooking liquid. Process until you get a smooth puree. Season with salt to taste.
Red chili sauce recipe
Ingredients
4 dried ancho chiles (stems, seeds and veins removed)
2 garlic cloves
1/2 tsp salt
Heat the chles on a skillet over medium high heat until they start to smell. Put them in a bowl and cover with hot water. Let them sit for about 20 minutes until they soften. Add the chiles, garlic, salt and 1/2 cup of the chili soaking water into a blender and process until you get a soft puree. Strain the puree through a mesh sieve into a bowl.
Salsa verde recipe
Ingredients
1 lb tomatillos, husks removed
1 jalapeno, stem and seeds removed
2 cloves garlic
Put the tomatillos in a saucepan and cover with water by 1 inch. Add the jalapeno and garlic and bring to a boil. Reduce heat and simmer for 5 minutes, or until the tomatillos are cooked through (they tomatillos when cooked change color). Using a slotted spoon remove the tomatillos, jalapeno and garlic and move to a blender together with 1 cup of the cooking liquid. Process until you get a smooth puree. Season with salt to taste.
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