- 12 tortillas cut into six or 8 triangles (preferably dry tortillas left out on the counter the night before)
- 1/3 cup vegetable oil
- 1 1/2 cup of chicken breast, cooked and shredded
- Green salsa, recipe bellow
- 3 Epazote leaves
- 1/2 cup of Mexican cream
- 1/2 cup of fresh Mexican cheese crumble
- 1/3 cup chopped cilantro to garnish
- 2 slices of an onion separate the rings
- Salt to season
When you let the tortillas dry over night, they keep their shape longer when cooking them.
- Sometimes I use leftover rotisserie style chicken for the chilaquiles.
FOR THE GREEN SALSA:
Cook 1 pound tomatillos, 2 or 3 serrano peppers and 1 garlic clove in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender.
- Drain the water, reserving 1/4 of the cooking liquid.
In a blender, puree the peppers, tomatoes, garlic, add the reserved liquid if needed to get a saucier texture. Set aside.
FOR THE CHILAQUILES:
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 the 3 epazote leaves, let it cook for 5 minutes. 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!
You can see the recipe for Red Chilaquiles clicking HERE.
How do you like your chilaquiles?
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