GUADALAJARA STYLE CHILAQUILES
This is my great-grandmother's recipe, so it's like a million years old. These are the original and authentic Southern Mexico style chilaquiles. This version is very popular as a Sunday breakfast. Believed to cure bad hang-overs.
Provided by Molly Bloom
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil tomatoes and chiles until soft.
- Mix them in blender with the garlic and water.
- Heat 1 tbsp of oil and fry this paste, lower the heat and simmer for 5 minutes. Season to taste with salt.
- Cut the tortillas in strips with a pair of kitchen scissors.
- Heat 4 tbsp of oil and fry the tortilla strips until crispy.
- Drain oil and add the three eggs to pan. Stir strips and eggs quickly so they don't stick to the pan. Add salt to taste.
- Place on a serving bowl, pour the sauce over them and sprinkle with onion and cheese.
- Serve immediately. Enjoy with a side of refried beans.
Nutrition Facts : Calories 616.6, Fat 23.5, SaturatedFat 7.9, Cholesterol 116.1, Sodium 1077.7, Carbohydrate 79.9, Fiber 6.2, Sugar 7.7, Protein 21.1
CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)
Steps:
- Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
- Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
- Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
- In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
- Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
- Serve with guacamole, refried black beans and pico de gallo on the side.
CHILAQUILES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat 1 inch of vegetable oil over medium heat in a cast-iron skillet until it registers 350 degrees F on a candy/frying thermometer. (If you don't have a thermometer, carefully dip the corner of a tortilla wedge into the oil. If it sizzles, you are ready to fry.)
- Carefully drop the tortilla quarters into the hot oil and fry, turning them halfway through with tongs or a spider, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortilla quarters to a paper towel-lined plate to drain; set aside.
- Heat the enchilada sauce in a small pan over medium-high heat until hot. While it is heating, fry the eggs. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Season with salt and pepper.
- While the eggs are frying, assembled your chilaquiles. In a shallow 1-quart dish, arrange half of the fried tortillas in a layer. Sprinkle them with half of the cheese. Pour enough of the hot enchilada sauce over the tortillas and cheese to cover most of the chips. Add the remaining chips to the dish in an even layer. Top with the remaining cheese and more sauce. The amount you add here is up to you. You may end up with some leftover enchilada sauce depending on your preference.
- Top with the fried eggs and salsa of your choice. Enjoy while it's nice and hot.
JALISCO-STYLE CHILAQUILES
Fresh tortilla chips flavored in a spicy tomato-chile sauce topped with fresh cheese and freshly chopped onion. This is the classic breakfast to cure a hangover when menudo or birria are not available. Guaranteed to bring you back to life, but excellent any day of the week. 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.
Provided by Cyber Pana
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine 3 cups water, tomatoes, and chile peppers in a saucepan and bring to a boil. Reduce heat and simmer until softened, about 8 minutes.
- Heat remaining 3 cups water in a separate saucepan.
- Drain tomato-pepper mixture and transfer to a blender. Blend until sauce is smooth, adding about 1/2 cup hot water if needed. Season with salt.
- Cut tortillas into medium chip-sized pieces using kitchen shears.
- Heat oil in a heavy-bottomed pot over medium-high heat. Fry tortilla chips in batches until firm and crispy, about 1 minute per batch. Drain on paper towels and let cool.
- Spread about 1 teaspoon of the hot oil in a large pan. Carefully pour in tomato-pepper sauce. Add 2 1/2 cups hot water and bring to a simmer. Stir in tortilla chips and reduce heat to medium-low. Stir gently until chips are bright orange but still somewhat crunchy, about 1 minute.
- Transfer to serving plates and garnish with onion and queso fresco.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 59.8 g, Cholesterol 5 mg, Fat 16.5 g, Fiber 12 g, Protein 10.1 g, SaturatedFat 2.8 g, Sodium 133.1 mg, Sugar 3.9 g
CHILAQUILES
Usually, chilaquiles are eaten at breakfast time. This makes them a popular recipe to use leftover tortillas and salsas. Chilaquiles are often thought to be a cure for the common hangover; this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover.
Provided by Karen From Colorado
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tortillas into strips.
- Cook chicken with a little water, the quartered onion, a pinch of salt and two cloves of garlic. Cover, cook slowly over a medium heat.
- Remove cooked chicken from the pan and discard onion and garlic; allow to cool enough to handle.
- Sautee the chopped onion and garlic in a little olive oil.
- Once the onion is translucent, add tomatoes, cilantro and Tabasco sauce; simmer over medium heat for 10 minutes; salt and pepper to taste.
- Shred the chicken and add to the sauce; lower heat and cook for a few minutes to absorb some of the flavors from the sauce. Do not over cook.
- Deep fry the corn tortillas. When they are crisp, remove and drain on paper towels.
- Assemble the chilaquiles like lasagna. Use a large lasagna pan and layer the following: tortillas, chicken in sauce, thinned sour cream, cheese.
- Repeat layers and finish with cheese and sour cream.
- Bake at 325 degrees F for about 45 minutes.
Nutrition Facts : Calories 601, Fat 27.8, SaturatedFat 15.7, Cholesterol 138.5, Sodium 497.3, Carbohydrate 42.7, Fiber 7.5, Sugar 14.3, Protein 48.1
CHILAQUILES
Categories Tomato Bake Quick & Easy Casserole/Gratin Winter Jalapeño Sour Cream Tortillas Monterey Jack Gourmet
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas in batches for 10 to 20 seconds, or until they are pale golden and almost crisp, and transfer them as they are fried with a slotted spatula to paper towels to drain. In a bowl stir together the tomato sauce, the broth, and the chilies. In a greased 1 1/2-quart shallow baking dish layer the tortillas, the Monterey Jack, and the tomato sauce, beginning with a layer of the tortillas and ending with a layer of the Monterey Jack, and bake the chilaquiles, covered with foil, in the middle of a preheated 350°F. oven for 20 minutes. Thin the sour cream with 1 tablespoon water and drizzle the mixture decoratively over the chilaquiles.
CHILAQUILES WITH ANDREA MARES RECIPE BY TASTY
Here's what you need: guajillo chiles, ancho chilies, chiles de árbol, tomato, water, onion, garlic, salt, corn tortillas, canola oil, large eggs, queso fresco, red onion, avocado, fresh cilantro
Provided by Matthew Johnson
Categories Breakfast
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over [level] heat. Cover cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
- Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup (60 g) of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
- Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups (480 ml) of heated oil.
- Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
- Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
- Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 22 grams, Sugar 5 grams
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- Place Tomatoes, Chiles, Onion, and Garlic into a sauce pot and fill with water. Cover and bring to a light boil, then simmer for about 10 minutes for the chiles to soften. For spicy version add chile de arbol to pot.
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