Chilaquiles

Many are amazed by how incredibly large Mexican breakfasts can be! Here I feature one of the greatest inventions ever. Easy to prepare, easy to convert into a vegan dish, delicious to enjoy and perfect for a nasty hangover.

It is hard to trace the invention of such dish. Many say it was a good way to use left over trimmings of tortilla but how they mutated into what they are now? This remains a mistery.

The basics of chilaquiles are:

Tortilla chips

The important part is having the tortilla chips fried on the spot so that they remain crispy while mixing with the sauce.
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Sauce

The traditional sauces to use are green tomatillo or red tomato but in many places they also use mole.

 

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For a green sauce use: green tomatillo, onion, garlic and chili.

Protein

In many places you will have the option of adding shredded chicken into your dish, but there are many other options such as scrambled or sunny side up, flank steak, cecina and more. The greatest part on this dish is that without any protein it can remain vegan!

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Add some thyme, marjoram and bayleaf to your chicken while boiling for better taste!

Toppings

Now these are very important! You shall always add some sour cream and cheese (this can be cotija or another hard cheese that breaks down) and some thinly sliced onions. (If vegan dish desired, skip the dairy and voila!)

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For more ideas on what to add to your chilaquiles, check out the menu from Chilakillers, a famous restaurant in Mexico City that specializes on this dish..

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Happy breakfast!

Your host,

Italia

Chilaquiles

  • Servings: 2
  • Print

For this recipe you will need:

  • 8 tortillas
  • 10 tomatillo or 8 tomatoes
  • 1 medium onion
  • 2 garlic cloves
  • 1 serrano chili
  • 2 chicken leg & tighs
  • Aromatic herbs (marjoram, bayleaf, thyme)
  • Salt
  • 4 tbsp sour cream
  • 2 tbsp hard cheese (cotija recomended)

1.- Cut the tortillas in triangles (as if it was a pizza) then throw in some hot oil (about 4 tbsp) and sautee until crispy

2.- Boil the chicken in 1 liter of water with the aromatic herbs and a pinch of salt

3.- Once chicken is cooked, shred manually and keep aside

4.- In a pan, put the tomatillos or tomatoes cut in 4rths with the onion roughly chopped, the garlic and the chili sliced. Make sure you keep a little onion thinly sliced for the final decoration.

5.- Add about 2 tbsp of oil into the mix above and sautee until the skin gets color

6.- Blend the mix above with the chicken broth

7.- In a pot add 1 tbsp of oil and once hot add the sauce to cook (be careful it will splash!)

8.- Once your sauce is thick and forms some foam on top is ready. You can then serve the tortilla chips and add hot salsa on top, some chicken and top with sour cream and cheese

VEGAN: To have vegan chilaquiles simply switch the broth in step number 6 for water and skip the dairy at the end. You can top your chilaquiles with sauteed mushrooms, cactus and more.

 

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