Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chilaquiles. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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. My mother grew up with her mother making them with green chile tomato salsa and grated longhorn cheese, a Tex Mex version.
Chilaquiles is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Chilaquiles is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have chilaquiles using 19 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chilaquiles:
- Make ready Sauce
- Get 28 oz can of peeled whole tomatoes
- Get 8 oz can of diced chilis
- Get 5 mushrooms, chopped
- Make ready 15 oz can of corn, drained
- Take Meat
- Get 2 lbs chicken
- Make ready 1.5 cups chicken broth
- Take Adobo seasoning (or seasoning of your choice)
- Make ready Final Dish
- Make ready 1 large onion thinly sliced
- Make ready 1 head garlic finely chopped
- Take Tortilla chips
- Make ready Shredded parmesan cheese
- Get Shredded mozerella cheese
- Get 1 bundle chopped cilantro
- Get Salt and pepper
- Take Olive oil
- Prepare (Optional) sour cream
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. Blue Corn Chilaquiles This is a super-fast breakfast.
Steps to make Chilaquiles:
- (Sauce may be prepped the day before). Combine tomatoes and chilis into blender and blend until almost smooth. In a large container, combine this mixture with corn, chopped mushrooms, and a pinch of the garlic and onions. Set aside.
- Note: For the chicken, I used my pressure cooker (set to poultry) and cooked it for 45 min. This way I get even cooked chicken I can easily shred it and get some amazing stock, but you may prep the chicken however you like.
- In a pressure/slow cooker, combine chicken, broth, and adobo seasoning and cook. Salt & pepper to taste. After cooking, separate meat from remaining stock. Save stock for later.
- The next steps will require you to judge portions based on cookware size and desired portions.
- Add oil to skillet. Cook onions until edges are slightly brown. Throw in garlic and cook for 1 min.
- Pour sauce mix onto skillet and bring to a simmer. Add saved chicken stock if available (or add original stock). Cook for 5 min, occasionally stirring, until sauce starts to thicken.
- Remove from heat and add chicken. Mix and allow to cool for 3-5 min. Note: I learned that allowing the food to cool let the chicken absorb more of the sauce and prevented the tortilla chips from getting too soggy too quickly when added.
- Add cheese and tortilla chips and mix, carefully covering all the chips.
- Top with cilantro and serve immediately.
It is scaled for one serving, just increase the portions to suite your needs. Get Chilaquiles Recipe from Food Network. Breakfast for dinner doesn't have to mean pancakes and scrambled eggs. This hearty, savory dish will make you want breakfast for every meal. 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.
So that is going to wrap this up with this exceptional food chilaquiles recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
