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Without a doubt this is one of the best dishes
of all the Mexican cuisine.
There’s nothing better than waking up and have for breakfast
some tasty and spicy green chilaquiles accompanied
with: refried beans
, peasant rice
or some entree plate.
The chilaquiles consist of a plate with tortillas bathed in green salsa
and garnished with cheese, onion, sour cream and coriander. It is a magnificent combination of ingredients and flavors
It is funny but the Mexicans when they wake-up with a hang-over
after going to a fiesta
where they drank a lot they always look forward to relieve the hang-over
with some very spicy
chilaquiles. We don’t know how good the remedy is but they always do it.
About the Recipe
- To make the chilaquiles first the tortillas have to transform into totopos then the salsa is prepared, the ingredients are mixed and at the end the plate is garnished. Laborious yes, difficult no.
- If possible make the chilaquiles with “old tortillas” because they are drier, they absorb less fat and the tortilla chip will be better cooked.
- The preparation time is of 20 minutes.
- This recipe is for 2 persons.
8 Corn Tortillas
1 Jalapeno Pepper
1 Garlic clove
1 Coriander sprig
1 Epazote sprig
2 tablespoons of Sour Cream
2 tablespoons of crumbled Fresh Cheese
1/2 cup of Vegetable Oil
Pepper to taste
Salt to taste
1 Chopping Board
4 Paper Towels
Fry the Tortillas
- Cut 8 maize tortillas into triangles, then set aside.
- Pour approximately 1/2 cup of vegetable oil in a skillet so you end up having approximately a .7 inch deep oil layer.
- Heat the oil over high heat.
- Put in the skillet the tortilla triangles that fit in (the ones that were cut) and fry them for about 2 minutes, until they are browned; move them regularly with some tongs.
||The tortillas are fried so the chilaquiles have more flavor.
The Green Salsa
- Transfer the tortilla triangles (fried tortilla chips) to paper towels so they dry.
- Repeat the 2 previous steps with the tortilla triangles that were not fried, then set aside.
- Put in a saucepan 6 tomatillos and 1 jalapeno pepper; cover them with water and bring it to a boil over high heat.
- Leave the ingredients cooking in the boiling water for about 4 minutes, until the tomatillos change to a lighter color.
||Don’t cook the tomatillos for a long time because its skin breaks and its flavor becomes bitter.
- Transfer the tomatillos and the jalapeno pepper into a blender, also add:
- 1/4 of an Onion.
- 1 Garlic clove.
- Pepper to taste.
- Blend very well these ingredients, then set aside.
- Heat in the saucepan over medium heat 1 tablespoon of vegetable oil.
- Put in the saucepan:
- The Salsa that was prepared.
- 1 Epazote sprig.
- Salt to taste.
- Mix the ingredients and bring the salsa to a boil over high heat.
- When it boils reduce to medium heat and cook the salsa for about 3 minutes, until it thickens a little; stir occasionally.
- Reduce to low heat and put in the saucepan all the tortilla triangles that were browned. Try to mix them with the salsa without breaking them.
- Cook the fried tortilla chips for about 3 minutes, until the salsa has a very thick consistency; stir occasionally. Then set aside.
- Finely chop 1/4 of an onion and 1 coriander sprig; then set aside.
- Discard the epazote sprig that was put in the chilaquiles.
- Serve the chilaquiles and add them the following ingredients in the same order as given so they will look divine:
- 2 tablespoons of Sour Cream.
- The Onion that was minced.
- Sprinkle 2 tablespoons of crumbled Fresh Cheese.
- The Coriander that was chopped.
Mmmm They Look So Good!
There always has to be bread
on the table
when chilaquiles are eaten.
Serve the chilaquiles and in an independent plate put pot beans
, it is an excellent combination
Would you like to change green color
Did you like the Green Chilaquiles?
➥ Would you like to accompany your chilaquiles with an appetizer?
➥ You have to enjoy the chilaquiles with a Mexican Drink.
➥ After the chilaquiles would you like something sweet?