MEXICAN CHILAQUILES
In Mexico, nothing says "traditional Mexican breakfast" like a hot plate of delicious Chilaquiles. It is one of the most beloved breakfast dishes in Mexico, and it's making its way to more Mexican and Latin-American restaurants in other countries. Read on to find out how you can make authentic Mexican chilaquiles at home!
Provided by Mely Martínez
Categories Chicken
Time 25m
Number Of Ingredients 14
Steps:
- For the Red Salsa, place tomatoes, onion, pepper, garlic, and onion in a medium size saucepan. Cover with water and cook at medium heat for about 15 minutes or until the tomatoes and peppers are cooked. Place the cooked ingredients in your blender with 1/2 cup of the cookign water to make a sauce. Season with salt and set aside.
- Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
- Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil. Add the sauce and let it cook for 5 minutes. Add the Epazote and season the sauce with salt. Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
- Serve garnished with crumbled cheese, cilantro, onion and topped with the cream. Serve with "Refried beans". Avocado is also a good addition to the plate.
Nutrition Facts : Calories 552 kcal, Carbohydrate 49 g, Protein 23 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 66 mg, Sodium 1230 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
CHILAQUILES WITH ROASTED TOMATILLO SALSA
Provided by Marcela Valladolid
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Special equipment: 4 individual casserole dishes
- To make the salsa:
- Preheat the broiler or oven to 550 degrees F.
- Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
- To make the chilaquiles:
- Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
- In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.
- *Cook's Note: Salsa Verde means "green sauce" and is typically made with tomatillos, green chiles and cilantro. Make your own fresh, or you can also find it canned at most supermarkets.
- Tomatillos are a small green fruit encased in a tissue paper-like husk. They should be used when they are still green, before they are ripe and the husk has turned brown. Before using, remove the husk, rinse and dry the fruit. (They do not need to be seeded.) They are found in most supermarkets
- **Cook's Note: Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. 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. Queso fresco can be found in many supermarkets, Latin specialty markets or online. It can be substituted with a mild feta cheese.
CHILAQUILES
This Mexican breakfast dish is a mixture of tortilla strips with eggs and salsa.
Provided by 20JEN
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 33m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
- Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
- Heat oil in a large skillet over medium heat. Cook and stir corn tortillas in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 36.2 g, Cholesterol 163.7 mg, Fat 11.8 g, Fiber 2.2 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 221 mg, Sugar 3.7 g
More about "chiliquiles a la mexicana de salsa moras food"
CHILAQUILES RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (106)소요 시간 45분범주 Breakfast, Dinner, Lunch, Main Course1회 섭취량당 칼로리 2287
CHILAQUILES VERDES WITH ROASTED TOMATILLO SALSA - MUY BUENO
From muybuenoblog.com
WHAT ARE CHILAQUILES? - JUST MEXICAN FOOD
From justmexicanfood.com
CHILAQUILES - WIKIPEDIA
From en.wikipedia.org
CHILAQUILES RECIPES - FOOD, FRIENDS, AND RECIPE …
From allrecipes.com
RECETA FáCIL DE CHILAQUILES MEXICANOS EN SALSA DE TRES CHILES - LA …
From laopinion.com
CHILAQUILES | TRADITIONAL, TORTILLA CHIPS & SALSA | BRITANNICA
From britannica.com
EASY CHILAQUILES RECIPE (WITH SALSA ROJO) | THE KITCHN
From thekitchn.com
CHILAQUILES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY CHILAQUILES - SIMPLY RECIPES
From simplyrecipes.com
CHILIQUILES A LA MEXICANA DE SALSA MORAS RECI - RECIPEBRIDGE
From recipebridge.com
CHILIQUILES A LA MEXICANA DE SALSA MORAS RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
SPICY SALSA FOR CHILAQUILES! - LA PIñA EN LA COCINA
From pinaenlacocina.com
CHILAQUILES WITH CHARRED SALSA ROJA - CUERNAKITCHEN | TRADITIONAL …
From cuernakitchen.com
CHILIQUILES A LA MEXICANA DE SALSA MORAS RECIPE
From recipeofhealth.com
CHILAQUILES EN SALSA DE TRES CHILES - FáCIL - RECETASGRATIS.NET
From recetasgratis.net
HOW TO MAKE CHILAQUILES: CLASSIC MEXICAN CHILAQUILES RECIPE
From masterclass.com
LA MEXICANA SALSA RECIPE ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CHILIQUILES A LA MEXICANA DE SALSA MORAS RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love