“Vegan” 100% Plant based shawarma
Chilaquiles are prepared by simmering tortilla chips in a flavorful tomato sauce and topped with cheese, sour cream, and optional chicken.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Corn Tortillas | 15 | Count |
| Vegetable Oil | 250 | Milliliters |
| Chicken Breast | 500 | Grams |
| Tomatoes | 500 | Grams |
| Onion | 1 | Count |
| Garlic | 2 | Clove |
| Jalapeno | 1 | Count |
| Chicken Broth | 250 | Milliliters |
| Salt | 1 | Tsp |
| Pepper | 0.5 | Tsp |
| Queso Fresco | 100 | Grams |
| Sour Cream | 125 | Milliliters |
| Cilantro | 1 | Bunch |
| Lime | 1 | Count |
Instructions
- Heat vegetable oil in a large skillet over medium heat. Fry tortilla quarters until crispy and golden. Drain on paper towels.
- In a blender, combine tomatoes, onion, garlic, jalapeno, and chicken broth. Blend until smooth.
- Pour the tomato mixture into a saucepan and bring to a simmer over medium heat. Season with salt and pepper.
- Add the fried tortilla chips to the sauce and gently stir to coat. Cook for 5 minutes until the chips are slightly softened.
- Add shredded chicken to the skillet and mix well. Cook for an additional 2 minutes to heat through.
- Serve chilaquiles on plates, topped with crumbled queso fresco, a dollop of sour cream, chopped cilantro, and lime wedges on the side.
Prep
- Cook and shred the chicken breast in advance.
Kitchen equipment
BlenderLarge SkilletPaper Towels