Chilaquiles Mexican Secrets and Tips

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.

Vegetables preparation

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.

Preparation of the vegetables

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.

Cooking the sauce and tortillas

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!

Decorating the dish