Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, chilaquiles. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chilaquiles is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chilaquiles is something that I have loved my whole life. They’re nice and they look wonderful.
Read Customer Reviews & Find Best Sellers. Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) from the Nahuatl word chīlāquilitl [t͡ʃiːlaːˈkilit͡ɬ] ("chiles and greens") is a traditional Mexican breakfast dish consisting of corn tortillas cut in quarters and lightly fried. Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chilaquiles using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chilaquiles:
- Take 1 bag corn chips
- Take 1 white onion
- Make ready 1 green bell pepper
- Get 2 cloves garlic
- Take 3 Tablespoons olive oil
- Make ready 1 can chipotle peppers in adobo sauce (see pic below)
- Take 1 can fire roasted salsa (diced tomatoes can be substituted)
- Prepare 1 can chicken broth
- Make ready cilantro (for topping)
- Make ready queso fresco (for topping)
There are red chilaquiles and green chilaquiles, depending on the type of salsa that you decide to make. Chilaquiles start with a bed of freshly made corn tortilla chips, which can be either baked or fried. Chilaquiles (pronounced "chee-lah-KEE-lays") is a traditional dish found throughout Mexico. At its most basic, chilaquiles consists of fried tortilla strips simmered in red or green salsa or mole to soften the strips.
Instructions to make Chilaquiles:
- Add can of salsa and two chipotle peppers to a blender. Blend until mixed and just a bit chunky.
- Thinly slice the green pepper and half the onion. In a deep skillet, use medium/high heat to sauté the peppers and onions (reserving a small amount for topping) in oil until slightly browned. Add the minced garlic and sauté until fragrant.
- Add the tomato mixture and cook down (stirring frequently) until it reaches a tomato paste consistency.
- Add 1 1/2 cups chicken broth (this is about 3/4 of the can). Simmer until it thickens and reaches the consistency of the original blended tomato mixture.
- Add the chips to skillet and fold them in gently. Mix them in the sauce until all the chips are evenly coated and soft.
- Plate the chilaquiles topped with some of the reserved onion (thinly sliced) a sprinkle of cilantro and queso fresco. I also paired this dish with a Rioja wine.
- Best if eaten immediately, although the sauce can be saved and refrigerated.
Chilaquiles (pronounced "chee-lah-KEE-lays") is a traditional dish found throughout Mexico. At its most basic, chilaquiles consists of fried tortilla strips simmered in red or green salsa or mole to soften the strips. This dish is great for using up leftovers because stale (or store-bought) tortillas can be used. Chilaquiles, a Mexican dish consisting of strips or pieces of corn tortillas that are fried, then sautéed with green or red salsa, and topped with cheese, crema (a sweet, thin cream sauce), and onion. Pulled chicken may also be added during the cooking process, and casserole versions of the dish are popular.
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