- Corn Tortillas25 Piece(s)
- Red Tomatoes600 Gram(s)or green tomatoes
- Jalapeños2 Piece(s)
- Cloves Garlic2 Piece(s)
- White Onions2 Piece(s)
- Coriander1 PinchFresh
- Feta100 Gram(s)
- Cream200 Gram(s)
- Corn OilAs needed
- Vegetable OilAs needed
- Salt PepperAs needed
The chilaquiles are served at breakfast, accompanied by a hot sauce. This Mexican dish is served with corn tortillas. You can make a red sauce or a green sauce, depending on the color of your tomatoes. An easy recipe that changes from a classic breakfast.
Clean the green or red tomatoes. Immerse them in a pan of cold water. Add 2 jalapeños, 1 white onion and 2 peeled cloves of garlic. Bring the water to a boil, then cook on low heat for about 20 minutes.
Once the mixture is cold, put it in the blender, taking care to add some coriander leaves.
In a large skillet, pour in some corn oil and heat over medium heat.
Cooking the sauce
Pour green or red sauce according to your preferences, then let it come back until you see small bubbles form on the surface. On a very low heat, continue to cook the sauce for 15 minutes to thicken.
Cut corn tortillas into triangles. In a skillet, heat about 5 cm of vegetable oil. When it is hot, dip some triangles and fry them for about 3 minutes. Repeat the process until you have thickened tortillas, and put them on a piece of paper towel to absorb the excess fat.
Preparing your chilaquiles dish
Place your corn tortilla chips in the pan that contains the green or red sauce so that they absorb the corn.
When its soft enough, place on a large plate. Add feta cheese on top, cream, 1 white onion cut into thin slices, some coriander leaves, salt and pepper. Taste hot!
Add an egg to the dish on top of your chilaquiles, it will make them even better!