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How To Cook Chilaquiles

"How to Make Chilaquiles Recipe:,Chilaquiles Recipe,Ingredients:,Make chips:,Make the Roja salsa:,Create a presentation: ,Recipes Notes ,Make ahead: "

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Chilaquiles Recipe

Chilaquiles


Dalgano - Mexican Food | Chilaquiles is a Mexican dish consisting of corn tortillas cooked in salsa sauce until the tortillas are soft and topped with chicken, cheese, and beans. However, tortillas can also be served crispy by pouring the salsa sauce just before the chilaquiles are eaten.

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Ingredients:

Make chips:

  • 1/4 cup vegetable oil, for frying
  • 12 corn tortillas, each cut into 8 pieces
  • halal salt

Make the Roja salsa:

  • 4 Roma tomatoes or 2 large tomatoes (about 1 1/2 pounds), chopped
  • 1/2 large yellow onion, chopped
  • 1 more jalapeno, sliced ​​(seeds for a less spicy dish)
  • 2 cloves of garlic
  • 1 1/4 cups low-sodium vegetable or chicken stock, divided
  • 2 teaspoons vegetable oil
  • halal salt

Create a presentation:

  • Avocado or guacamole
  • Crema
  • queso wall painting
  • Fried eggs
  • EQUIPMENT
  • big skillet
  • Cake pan
  • mixer






How to Make Chilaquiles Recipe:

  1. Fried tortillas. Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla slices and cook, turning once, until light brown and crispy.
  2. Drain the tortilla chips. Drain freshly fried tortilla chips on a parchment-lined baking sheet. Sprinkle a little with salt. Repeat this process until all of the tortillas are fried, adding more oil if needed.
  3. Make salsa Roja. Place the tomatoes, onions, jalapenos, and garlic into a blender or food processor equipped with a knife. Pour in 1 cup broth. Blend until smooth.
  4. Cook salsa. Heat 2 teaspoons of oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes (the consistency of the salsa will vary depending on the size and juiciness of the tomatoes). Add bonus stock to thin the salsa, if needed. Taste and season with salt as needed.
  5. Coat the chips with salsa. Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.
  6. Prepare warm. Serve warm with a garnish of avocado or guacamole, crema, queso fresco, and/or a fried egg, if desired.

Recipes Notes

Make ahead: 

Roja chips and salsa can be pre-made. Use extra chicken or vegetable stock to warm up the salsa if needed.
Storage: Leftover chilaquiles can be stored for up to 1 day.