Traditional Chilaquiles
Chilaquiles are made by simmering fried tortilla chips in a rich tomato sauce and topped with cheese, 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 |
| Black Pepper | 0.5 | Tsp |
| Queso Fresco | 100 | Grams |
| Sour Cream | 100 | Grams |
| Cilantro | 1 | Bunch |
| Lime | 1 | Count |
Instructions
- Heat vegetable oil in a large skillet over medium heat. Fry tortilla wedges until golden and crispy. 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. Season with salt and black pepper.
- Add the fried tortilla chips to the sauce and gently stir to coat. Simmer for 5 minutes until the chips are slightly softened.
- Serve the chilaquiles topped with shredded chicken, crumbled queso fresco, sour cream, chopped cilantro, and lime wedges.
Prep
- Cook and shred the chicken breast in advance.
Kitchen equipment
BlenderLarge Skillet