CraigC
Guru
I'm putting this here because the original recipe is vegetarian.
Chilaquiles
Ingredients
1/2 Cup vegetable oil
12 Small or 6 large, stale corn or flour tortillas, cut into 1" strips
4 Medium tomatoes, finely chopped. about 1 pound
1 Small onion, finely chopped
1 Poblano, 2 jalapeno or 4 serrano chiles, stemed, seeded and finely chopped *
1 tsp dried epazote or dried oregano (preferrably Mexican)
1-2 Cloves garlic, finely chopped
1/4-1/2 Cup water ( making the Chicken Chilaquiles recipe below, use chicken stock in place of the water)
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Cup grated semi-soft cheese (Monterey Jack, Cojita, Queso Fresco or a combination, about 3oz)
1 Cup Mexican crema or creme fraiche
1/4 Cup Copped cilantro/corriander leaves (optional)
A pinch or 2 of freshly ground cumin.
*Note: We use a poblano that I have blackened the skin with a propane torch, placed in a plastic bag to steam and then rinsed under cold, running water. I use a small kitchen brush to help with skin removal. This isn't the same as roasting the pepper as the flesh doesn't soften. It is simply a technique to remove the skin.
Directions
1) Heat the oil in a heavy skillet over high heat, until the oil begins to smoke.
2) Place as many tortilla strips in the pan without overlapping and fry until golden, pressing the under the oil to get the tops done. Remove to paper towels to drain. Repeat until all strips are done.
3) Drain oil from pan, leaving a thin coating.
4) Add tomateos, onion, garlic, epazote/oregano, cumin, water (1/4 cup), salt and pepper. Cook over med-high until the onions and tomatoes soften, about 8 minutes. This mixture should be on the dry side and not too watery. If too dry and water as necessary.
5) Add tortillas pieces and sprinkle cheese over top, cover and simmer until the cheese melts and the tortillas are soft again but not mushy, about 5 minutes.
6) Spread the cream over the top, sprinkle with cilantro/corriander leaves, if using, and serve immediately.
Chicken Chilaquiles (optional)
Additional Ingredients
4 Boneless/ skinless chicken thighs or two boneless/skinless breasts
2 Tbsp vegetable oil (can use drained oil from cooking the tortillas)
Freshly ground cumin to taste
S&P to taste
Directions
1) Preheat oven to 375F.
2) Heat oil over med-high in an oven safe skillet.
3) Sprinkle thighs/breasts on both sides with cumin, salt and pepper.
4) Add chicken to skillet and cook until lightly browned on both sides.
5) Transfer skillet to oven and cook through, about 12 minutes for the thighs and slightly longer for breasts.
6) Remove skillet from oven and set aside to cool.
7) Once chicken is cool enough to handle, shred into thin strips.
8) Add shredded chicken in step "4" in the above recipe.
9) You may need to adjust the liquid after adding the chicken.
Chilaquiles
Ingredients
1/2 Cup vegetable oil
12 Small or 6 large, stale corn or flour tortillas, cut into 1" strips
4 Medium tomatoes, finely chopped. about 1 pound
1 Small onion, finely chopped
1 Poblano, 2 jalapeno or 4 serrano chiles, stemed, seeded and finely chopped *
1 tsp dried epazote or dried oregano (preferrably Mexican)
1-2 Cloves garlic, finely chopped
1/4-1/2 Cup water ( making the Chicken Chilaquiles recipe below, use chicken stock in place of the water)
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Cup grated semi-soft cheese (Monterey Jack, Cojita, Queso Fresco or a combination, about 3oz)
1 Cup Mexican crema or creme fraiche
1/4 Cup Copped cilantro/corriander leaves (optional)
A pinch or 2 of freshly ground cumin.
*Note: We use a poblano that I have blackened the skin with a propane torch, placed in a plastic bag to steam and then rinsed under cold, running water. I use a small kitchen brush to help with skin removal. This isn't the same as roasting the pepper as the flesh doesn't soften. It is simply a technique to remove the skin.
Directions
1) Heat the oil in a heavy skillet over high heat, until the oil begins to smoke.
2) Place as many tortilla strips in the pan without overlapping and fry until golden, pressing the under the oil to get the tops done. Remove to paper towels to drain. Repeat until all strips are done.
3) Drain oil from pan, leaving a thin coating.
4) Add tomateos, onion, garlic, epazote/oregano, cumin, water (1/4 cup), salt and pepper. Cook over med-high until the onions and tomatoes soften, about 8 minutes. This mixture should be on the dry side and not too watery. If too dry and water as necessary.
5) Add tortillas pieces and sprinkle cheese over top, cover and simmer until the cheese melts and the tortillas are soft again but not mushy, about 5 minutes.
6) Spread the cream over the top, sprinkle with cilantro/corriander leaves, if using, and serve immediately.
Chicken Chilaquiles (optional)
Additional Ingredients
4 Boneless/ skinless chicken thighs or two boneless/skinless breasts
2 Tbsp vegetable oil (can use drained oil from cooking the tortillas)
Freshly ground cumin to taste
S&P to taste
Directions
1) Preheat oven to 375F.
2) Heat oil over med-high in an oven safe skillet.
3) Sprinkle thighs/breasts on both sides with cumin, salt and pepper.
4) Add chicken to skillet and cook until lightly browned on both sides.
5) Transfer skillet to oven and cook through, about 12 minutes for the thighs and slightly longer for breasts.
6) Remove skillet from oven and set aside to cool.
7) Once chicken is cool enough to handle, shred into thin strips.
8) Add shredded chicken in step "4" in the above recipe.
9) You may need to adjust the liquid after adding the chicken.
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