Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green, red salsa or mole is served with the crisp tortilla triangles. The tortillas garnished with crema, shredded queso fresco, raw onion rings and avocado slices. Serve with refried beans, eggs, beef and guacamole as a lovely side dish.
They are normally eaten at breakfast or brunch making them a popular use leftover tortillas and salsas.(Wikipedia)
Chilaquiles
Using tomatillos, Mexican Green Tomatoes gives this meal a superb texture especially with the hit of serrano chilies.
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Add to CollectionServings: 8 people
Calories: 170kcal
Ingredients
- 1/4 cup vegetable oil
- 18 large corn tortillas cut into 1/2 in strips
- 1 can tomatillos
- 1 small onion chopped
- 3 large serrano chilies
- 4 sprigs cilantro fresh coriander
- Salt
- 1 cup Monterey jack grated or other cheese
- 1/2 cup beef stock
Instructions
- Heat the oil in a large skillet over moderate heat and fry the tortilla strips a few at a time until crisp but not browned, adding more oil if needed.18 large corn tortillas, 1/4 cup vegetable oil
- Drain on paper towels.
- Combine the tomatillos with their liquid, onion, chilies, and cilantro in an electric blender or food processor and process until smooth.1 can tomatillos, 1 small onion, 4 sprigs cilantro, 3 large serrano chilies
- Cook the puree in the remaining oil in the skillet for 2 to 3 minutes.
- Season with salt and pepper and remove from the heat.Salt
- Place about a third of the sauce in the bottom of a lightly greased baking dish, top with half the tortilla strips and half the cheese.1 cup Monterey jack
- Repeat.
- Add the beef stock and bake in a preheated 350F (180C) oven for 30 minutes.1/2 cup beef stock
Nutrition
Calories: 170kcal | Carbohydrates: 0.2g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 229mg | Potassium: 25mg | Sugar: 0.2g
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