Authentic Chilequeles?!
Answers: I need a good recipe...my husband's family is coming over for brunch on Sunday and I want to do Mexican Breakfast....any other ideas? Thanks!
Ok here is the recipe that I always use for chilaquiles, they're green chilaquiles but they're so easy to make.
Green:
6 tomatillos
4 jalapenos
4 tortillas (preferably white)
3 eggs
salt
Put the tomatillos and jalapenos in a pan with water and cook them (the tomatillos will be ready before the jalapenos so be careful) Once they're cooked put them in a blender and add a pinch of salt. Blend and put aside.
In a saute pan heat some oil and cut up the tortillas in medium squares. Add them to the pan and add some salt to flavor them, when they're soft add the eggs (you should beat the eggs before you put them in with the tortillas) don't forget to season the eggs. Cook this until the tortillas are crispy then add the mixture of tomatillo and jalapeno. Let it simmer a couple of minutes then serve.
I suggest serving these with refried beans, mexican style rice, and some salad. That's the way they serve it to you at restaurants and it is really good! By the way you can adjust the quantities of the ingredients depending on how many people you're serving.
INGREDIENTS
To cook the chicken
4 bonless, skinless chicken breasts
1 onion, quartered
2 cloves of garlic
For the tomato sauce:
2 onions chopped very small
1 garlic chopped very small
12 tomatoes peeled and seeded and pureed
1 tablespoon cilantro, minced
salt and pepper, to taste
2 tablespoons tabasco sauce if you want it hot (optional)
Tortillas:
4 round corn tortillas
To assemble:
sour cream diluted with a small amount of water
1/2 pound manchego cheese
1/2 pound mozzarella cheese
PREP WORK
Get the onions quartered and chopped and then prep the tomatoes.
Mince the cilantro.
Slice the cheeses into thin slices.
Cut the tortillas into strips, but not too wide.
HOW TO MAKE AT HOME
Cook chicken with a little water, pinch of salt, the quartered onion and 2 cloves of garlic. Cover and slowly cook over medium heat. You are basically steaming the meat.
Cook until the chicken is cooked through and tender. Put chicken on a plate and let it cool for a while until you can shred it in very small pieces with your hands or a fork.
Throw out the garlic and onion. They were only used to add additional flavor.
Tomato Sauce:
Make a tomato sauce or buy your favorite prepared tomato sauce if you are in a hurry.
To make a quick homemade tomato sauce, saute the chopped onion and garlic in a little olive oil. When the onion is translucent, add the tomatoes, cilantro and optional tobasco sauce. Cook over medium heat for 10 minutes.
Taste and season with salt and pepper.
Add the shredded chicken back to the sauce, lower heat and cook for a few minutes so the shredded chicken can absorb some of the flavors from the tomato sauce. Don't let the sauce cook to long. You don't want the chicken to dry out.
Fry the corn tortillas:
Deep fry corn tortillas. When they are crisp, remove and place them on sheets of paper towels to remove excess oil .
Assemble the Chilaquiles like a lasagna:
Use a big lasagna pan and layer the following:
1 - A layer of tortillas.
2 - A layer of chicken in sauce.
3 - A few spots of sour cream diluted in water.
4 - Cheese on top
Repeat by doing the same for next layer and finish with cheese and some sour cream.
Cook in the oven approximately 45 minutes at 335 degrees F.
Serve with a salad or some refried beans and save some chips to serve with the Chilaquiles.
There are 2 kind red or green CHILAQUILES, but I'd like to suggest from what town they are coming, probably you would like to serve them some variety of eggs or meat everything with eggs cause is a breakfast, so try machaca con huevo or huevos rancheros or huevos al albanil,
So for rancheros eggs you only need a whole eggs an when are ready just put over salsa red or green, don't forget tortillas and beans. For albanil eggs just made scramble eggs.
Serve up this dish with warmed tortillas at your next brunch or almuerzo.
1 pound tomatillos, husked (tomatoes or green tomatoes)
1 white onion, medium, peeled, quartered
4 garlic cloves, peeled
4 serrano chiles, or to taste
1/2 cup fresh cilantro leaves
4 tablespoons vegetable oil, divided
8 eggs
Salt to taste
For green sauce, in a large pan, place husked tomatillos, onion, garlic, and serranos. Add water to cover. Bring to a boil and cook until the tomatillos are just softened. Pour into a blender, add cilantro, cover and puree until smooth. In a saucepan, heat 2 tablespoons oil. Add the pureed sauce and cook over medium heat 15-20 minutes, stirring occasionally. Add salt to taste.
In a skillet, heat remaining 2 tablespoons oil. Beat the eggs and salt to taste and pour into heated skillet. Cook until set, flip and cook the other side. Then, break the cooked eggs into pieces. Pour the sauce over the eggs and cook for 10 more minutes. Serve immediately with warmed tortillas.