Chilaquiles With Chorizo Food

CHICKEN CHILAQUILES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
• Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
• Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

EASY BREAKFAST CHILAQUILES WITH EGGS

Steps:

• Heat oven to 400 degrees F.
• In a large oven-safe skillet, sauté onions with chorizo over medium heat. Cook until the chorizo starts to brown and is nearly cooked through.
• Add salsa verde to skillet. Bring the temperature up to medium-high and bring the mixture to a slow boil. Scrape up any brown bits. Simmer for 3-5 minutes until sauce thickens. Stir occasionally.
• Add tortilla chips by the handful to the skillet. Toss with a spatula to completely cover the chips in the sauce. Don't worry about breaking some of the chips.
• Remove skillet from heat. With a large spoon, make a well in the sauce and chips. Then crack 1 egg into it. Repeat with the remaining 3 eggs. Season with salt and pepper.
• Transfer skillet to oven and bake until the whites are set and the yolks just start to set, about 8-10 minutes.
• Remove skillet from oven and top with cheese, cilantro, and avocado.
• Store leftovers in the fridge.

A SIMPLE MEXICAN DISH: HOW TO MAKE CHILAQUILES WITH TORTILLA CHIPS

Steps:

• Gather the ingredients.
• Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.
• Spread tortilla chips in pan.
• Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.
• Divide chilaquiles between two plates; sprinkle half of the cheese on each and drizzle with half of the crema.

CHORIZO CHILAQUILES

Steps:

• Heat veggie oil in a saucepan or skillet with high sides.
• Fry tortilla strips in small batches until crispy but not too brown.
• Let strips dry on a paper towel-covered plate.
• Brown chorizo in a frying pan with the chopped pepper, onion and garlic. When cooked through, let chorizo and veggies drain on another paper towel-covered plate.
• Wipe down the frying pan and use it to scramble eggs (adding a little oil or Pam to the pan). When they're almost set, add the chorizo and veggies back in, and mix in the tortilla strips. Add about a cup of salsa/chili until the tortilla chips become less crispy and more chewy.
• When everything is well mixed, it's ready to be served! I add additional salsa/chili on top and garnish with queso fresco and cilantro.

CHILAQUILES CON CHORIZO

Steps:

• To prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (In a pinch, I've substituted the whipping cream for equal parts milk and sour cream.) Add cilantro, salt and pepper. Puree in blender. I like mine to have a little bit of texture.
• Pre-heat oven to 350 degrees.
• Cut tortillas into sixths. Add 1/2 inch of oil to skillet over medium heat. Fry tortillas until chewy, but not as crispy as you would for chips. Drain on paper towels.
• Create a layer of tortillas in a shallow baking dish. Top with half the sauce, chorizo, onion and cheese. Add remaining sauce. Bake 20-25 minutes until the dish is gooey. Serve piping hot with crema as garnish.

CHILAQUILES WITH EGGS (MEXICAN COMFORT FOOD)

Steps:

• Heat oil in a large skillet over medium high heat. Add tortilla strips and cook until somewhat softened and a bit crisp.
• Add onion after about 5 minutes of the tortillas cooking. Once tortillas are softened and somewhat crisp, turn down the burner heat to medium low.
• Stir in the eggs that have been beaten with the milk. (If you are just using plain green chiles and not green chile sauce or salsa, you will want to add some seasonings such as garlic salt, cumin and pepper.) Soft scramble the eggs.
• Add green chile sauce and shredded cheese. Stir until cheese melts and mixture is cooked to your liking. If you want it saucier, feel free to add more.

CHORIZO CHILAQUILES

Steps:

• Heat oven to 425°F. Heat a 12-inch oven-safe skillet over medium-high heat and cook the tomatillos, 1 jalapeño, the onion, and garlic, shaking the pan occasionally, until tender and slightly charred, 8 to 10 minutes.
• Peel the garlic and remove the seeds from the cooked jalapeño, if desired. Transfer all of the ingredients to a food processor and purée until smooth. Roughly chop half the cilantro (including the stems), transfer to the food processor and pulse to combine.
• Wipe out the skillet, add the chorizo and cook over medium heat, breaking up with the back of a spoon, until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate and wipe out the skillet.
• Return the tomatillo mixture to the skillet along with the chicken broth and bring to a simmer. Reduce heat to low and gently simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the chips and gently turn to coat in the sauce. Sprinkle the cheese on top; bake until the cheese is bubbling and melted and the chips are starting to crisp,12 to 15 minutes.
• Meanwhile, pick the remaining cilantro leaves and transfer to a medium bowl. Very thinly slice the remaining jalapeño and add to the bowl. Add the radishes, avocado, and lime juice and gently toss to combine. Spoon over the finished chilaquiles and top with the crispy chorizo.

CHILAQUILES WITH CHORIZO

Steps:

• Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.
• In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side.
• In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.
• In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips.