Chilaquiles Recipe

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Chilaquiles Recipe

Chilaquiles Recipe, Since most Mexican households do have leftover tortillas from the previous day, chilaquiles are a great recipe to create if you have leftover tortillas. This dish is one of the most well-known Mexican breakfasts in the nation. Chilaquiles, often known as “dead lifters,” are simple to prepare. Simply cut leftover (or fresh works too!) tortillas into quarters and stack with salsa, pulled chicken (or whatever meat you have), crumbled queso fresco, onion, refried beans, etc. A more straightforward variation of this dish can just include some simple salsa or hot sauce, or it might be covered in fresh avocado or cilantro. In any case, this breakfast is tasty, wholesome, and satisfying.

Ingredients Chilaquiles Recipe

  • 10 pcs Corn Tortilla
  • Chicken Breast
  • 2 cups Red sauce
  • 1 white onion
  • 1/3 cup heavy cream
  • 1 cup cheese
  • Salt
  • ground black pepper
  • Neutral-flavored vegetable oil
  • Water
  • 1/2 cup coriander

How to Make Chilaquiles:

  • For around 20 minutes, cook the chicken breast in hot water with some salt and pepper (until the meat attached to the bone loses its reddish hue).
  • Slice the tortillas into strips or triangles while the chicken is cooking.
  • Cut tortillas and fry them in oil. So that they brown and become crisp, only use the necessary amount of oil.
  • To remove extra fat, remove the tortillas from the oil and set them on a tray covered in absorbent paper.
  • Use two forks to shred the cooked chicken once it has been cooked. Reserve.
  • In a saucepan, warm the sauce. Since chilaquiles sauce often has a thin consistency, it can be diluted with a small amount of water while being careful not to lose any of the seasoning. If required, season with a little salt and pepper.
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  • Peel the onion, slice it into extremely thin wheels, then separate the inner rings while the sauce is heating. Reserve.
  • Add the chicken and the tortilla pieces that have been fried before turning off the sauce. The chunks are supposed to be covered in sauce, but not for too long that they lose their crunch. Blend rapidly.

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