2 cups red or green salsa
1/2 cup Mexican cream
1/2 cup fresh Mexican cheese, crumbled
1 spring epazote
1/3 cup chopped cilantro to garnish
1/3 cup oil
2 slices of an onion, rings separated
Salt to season
1 1/2 cups chicken breast, cooked and shredded (optional)
- 12 to rtillas cut into six preferably dry tortillas left out over the counter the night before
- 2 cups red or green salsa
- 1/2 cup Mexican cream
- 1/2 cup fresh Mexican cheese crumbled
- 1 spring epazote
- 1/3 cup chopped cilantro to garnish
- 1/3 cup oil
- 2 slices of an onion rings separated
- Salt to season
- 1 1/2 cups chicken breast cooked and shredded (optional)
Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil. Add the sauce and let it cook for 5 minutes. Add the Epazote and season the sauce with salt. Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
Serve garnished with crumble cheese, cilantro, onion and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to the plate.
For a more real and authentic Chilaquiles taste, use Epazote. I think this is the final touch of the dish, which provides a pungent flavor for a perfect combination with the tomato sauce. (Go easy with it because it has a strong, unique aroma).