Chilaquiles is a traditional Mexican dish dating back to the Aztecs. It's popular throughout Mexico in several variations. Indulge in crunchy, deep fried tortilla chips covered with a scrumptious tomato sauce. Your spice kit includes fruity and mild ancho peppers for a little kick.
- 1 lb chicken breast shredded*
- 1 cup frozen corn kernels optional
- 12 tortillas cut into strips or triangles
- 2 cups tomato puree not seasoned
- 1/2 cup broth vegetable or chicken
- salt & pepper
- 1 onion sliced
- 1 cup sour cream or Mexican crema
- 1 cup shredded cheese or Mexican queso fresco
- 1 avocado sliced
- 4 lettuce leaves thinly sliced
Chilaquiles Culinary Spice Kit
- Ancho chili, garlic, onion, cumin, oregano, cloves
- In a POT, add 2 tbsp oil, tomato puree, broth, Chilaquiles spices, and salt & pepper to taste.
- Cover. Bring to a boil. Turn heat to low.
- Cook over low heat for 30 minutes.
- Add chicken and optionally corn.
- Cook for another 5 minutes.
- Turn off and let it rest for 15 minutes.
- In a PAN, fry tortillas in plenty of oil over medium-low heat until they turn slightly brown.
- Pay close attention. They can burn easily.
- Transfer each batch of tortilla chips to a PLATE lined with a paper towel.
- In a large PAN, reheat the sauce over medium heat.
- Carefully, stir in the tortilla chips. Cook for about 3 minutes.
- Serve chilaquiles with your preferred toppings.
* Cook the chicken the day before in salted water for about 20 minutes. Shred it with two forks.
- Substitute chicken with beef or pinto beans.
- Omit chicken and place sunny-side-up eggs on top.