Authentic Green Chilaquiles
Without a doubt, this is one of the best dishes of all Mexican cuisine. There is nothing better than waking up and having a breakfast of rich green chilaquiles picositos accompanied with: refried beans, guacamole, peasant rice, quesadillas or any other antojito.
The chilaquiles consist of a plate with tortilla, dipped in a sauce prepared with chili and more ingredients, in this case, a green sauce is used, then they decorate with cheese, onions, sour cream, cilantro, and avocado. It is a magnificent combination of ingredients, flavors, and textures.
* It’s funny but when Mexicans rise after going to a party and feel hung over, always looking for raw cured with well spicy chilaquiles. We do not know how effective the remedy but it is very popular.
To make tortillas chilaquiles first have to be converted into chips after the sauce is prepared, the ingredients are mixed and finally decorate. The recipe is laborious but is not difficult.
If possible make the chilaquiles with old ladies tortillas that are drier, they absorb less fat and are crisper.
In this recipe you are going to fry tortillas and is very important to use a vegetable oil as olive oil is not good for frying dough.
The sauce used in preparing the chilaquiles 1 jalapeno although you can vary this amount, depending on your tolerance for spiciness.
The preparation time is 20 minutes.
The recipe is for 2 people.
8 corn tortillas (160 gr)
6 tomatoes (250 gr)
1 Chile Jalapeño (15 gr)
1/2 avocado (125 gr)
1/2 onion (70 g)
1 clove garlic (4 g)
1 sprig Coriander (10 gr)
1 sprig Epazote (10 gr)
2 tablespoons Sour Cream
2 tablespoons freshly ground cheese (20 gr)
1 cup vegetable oil (250 ml)
1 tablespoon olive oil
Pepper to taste
1/2 teaspoon salt
1 Table Chopping
Ladle 1 Skimmer or Perforada
1 tablespoon Kitchen
4 kitchen towels
Prepare the Totopos
8 corn tortillas cut into triangles, at the end of book.
Pour into a pan about 1 cup vegetable oil, such that a layer having a 1½ oil cm.
Heat oil in skillet over medium-high heat.
Put in the pan tortilla triangles cut and fry for about 2 minutes, until medium fried; move them regularly with a slotted spoon or with a perforated spoon.
The tortillas are fried to make chilaquiles have more flavor.
Transfer the pan to a kitchen towel, with the skimmer or slotted spoon, tortilla triangles that were fried to dry and excess fat is absorbed; at the end of book.
Prepare the Green Sauce
Put in a pan:
1 Chile Jalapeño.
Enough to cover all ingredients Water.
Boil water pan over high heat.
Let tomatoes and chili cooking in boiling water for about 5 minutes, until the tomatoes are made of a lighter color.
Do not cook for a long time the tomatoes in their shell is broken and its flavor becomes bitter.
Transfer pan to a blender, with a kitchen spoon, tomatoes and chili were cooked.
Also, add in the pan:
1/4 onion (35 g).
1 clove of garlic.
Pepper to taste.
Blend ingredients well, at the end of book.
Heat in saucepan over high 1 tablespoon olive oil fire.
Add in the pan:
Salsa Verde prepared.
1 sprig of Epazote.
1/2 tablespoon salt.
Mix the ingredients in the pan and wait until the sauce boils.
When the sauce boils Reduce heat to medium and cook for about 5 minutes, until slightly thickened; move occasionally.
Reduce heat to low, put in the pan all tortilla triangles were fried and mix with the sauce without breaking them.
Cook the green chilaquiles for about 3 minutes, until the sauce has a very thick consistency; move occasionally. At the end of book.
1/2 avocado cut into strips, then book.
Finely chop 1/4 onion (35 g) and 1 sprig of cilantro; at the end of book.
Discard the branch of epazote you put into the chilaquiles.
Serve Add food green chilaquiles the following ingredients:
2 tablespoons Sour Cream.
The Onion stung.
Avocado strips cut.
Sprinkle 2 tablespoons Queso Fresco ground.
Cilantro that stung.
Preferably put the ingredients in the order given for the chilaquiles look beautiful.
We hope you enjoy this wonderful dish!