Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chilaquiles. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. 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 recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Chilaquiles is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook chilaquiles using 19 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chilaquiles:
- Prepare Sauce
- Prepare 28 oz can of peeled whole tomatoes
- Get 8 oz can of diced chilis
- Take 5 mushrooms, chopped
- Prepare 15 oz can of corn, drained
- Make ready Meat
- Make ready 2 lbs chicken
- Prepare 1.5 cups chicken broth
- Make ready Adobo seasoning (or seasoning of your choice)
- Take Final Dish
- Prepare 1 large onion thinly sliced
- Take 1 head garlic finely chopped
- Take Tortilla chips
- Prepare Shredded parmesan cheese
- Prepare Shredded mozerella cheese
- Take 1 bundle chopped cilantro
- Prepare Salt and pepper
- Get Olive oil
- Take (Optional) sour cream
You may add or withhold the red chile pepper content to adjust the heat. Blue Corn Chilaquiles This is a super-fast breakfast. It is scaled for one serving, just increase the portions to suite your needs. Chilaquiles verdes are made with a salsa made from tomatillos, onions, jalapeños, and cilantro (hence the "greens" in the translation).
Instructions 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.
Chilaquiles rojos are made with a salsa made from tomatoes, onion, jalapeños, garlic, and broth. 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. 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.
So that is going to wrap it up with this exceptional food chilaquiles recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
