Mexican Chilaquiles
Chilaquiles is a beloved Mexican dish with roots tracing back to the Aztecs. Popular in various forms across Mexico, this flavorful meal features crispy, deep-fried tortilla chips smothered in a delicious tomato sauce. With your spice kit, you'll enjoy the subtle heat of fruity, mild ancho peppers for an extra layer of flavor. Indulge in this rich, crunchy delight!
Ingredients
- 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
- oil
- salt & pepper
Suggested Toppings
- 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
Instructions
Chilaquiles Sauce
- 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.
Tortilla Chips
- 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.
Finish
- In a large PAN, reheat the sauce over medium heat.
- Carefully, stir in the tortilla chips. Cook for about 3 minutes.
Serve
- Serve chilaquiles with your preferred toppings.
- Enjoy!
Notes
* 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.