Chilaquiles. Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) is a traditional Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried. Typically, corn tortillas cut into quarters and lightly fried or baked for a lighter version are the basis of the dish. What's the Difference Between Chilaquiles and Migas?
I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. Chilaquiles are also a great meatless option, and amazing for weeknights when you're in need of a The beauty of chilaquiles is they are completely customizable. Serve with a scrambled or fried egg. You can have Chilaquiles using 19 ingredients and 9 steps. Here is how you cook it.
Ingredients of Chilaquiles
- Prepare of Sauce.
- It’s 28 oz of can of peeled whole tomatoes.
- You need 8 oz of can of diced chilis.
- It’s 5 of mushrooms, chopped.
- Prepare 15 oz of can of corn, drained.
- Prepare of Meat.
- It’s 2 lbs of chicken.
- Prepare 1.5 cups of chicken broth.
- It’s of Adobo seasoning (or seasoning of your choice).
- Prepare of Final Dish.
- It’s 1 of large onion thinly sliced.
- You need 1 head of garlic finely chopped.
- It’s of Tortilla chips.
- It’s of Shredded parmesan cheese.
- Prepare of Shredded mozerella cheese.
- It’s 1 bundle of chopped cilantro.
- It’s of Salt and pepper.
- It’s of Olive oil.
- You need of (Optional) sour cream.
But not having made chilaquiles before I followed the recipe faithfully (except for the cheese adding cotija instead of Monterey Jack). Delicious for breakfast, lunch or dinner! Chilaquiles are corn tortilla chips simmered and softened in salsa verde (Chilaquiles Verdes) or enchilada sauce (Chilaquiles Rojos). Chilaquiles is a traditional Mexican breakfast favorite that consists of fried tortilla chips, a sauce that's usually tossed with red (salsa roja) or green (salsa verde) and topped with fried eggs.
- (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 (Spanish pronunciation: [tʃilaˈkiles]) from the Nahuatl word chīlāquilitl [tʃiːlaːˈkilitɬ] is a traditional Mexican dish. A smoky red sauce is tossed and simmered with crispy tortilla chips and topped with fried eggs! Chilaquiles is a traditional Mexican breakfast. Origins of Chilaquiles. "Chilaquiles" is an ancient Aztec word meaning "chilis and greens". Chilaquiles became popular throughout Mexico and are thought to have been introduced to the US.
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