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Recipe – Chilaquiles – Mexican Breakfast Favorite

 


Chilaquiles the Mexican Breakfast or Brunch Favorite Recipe

Chilaquiles are a traditional Mexican breakfast or brunch menu item. Stale corn tortillas are torn in quarters and usually fried. . Green or red salsa or mole, is poured over the crispy tortilla triangles. This Mexican lasagna is then simmered or baked until the dish becomes soft. Various other items can be added, including queso fresco and/or sour cream (crema) Since chilaquiles are eaten at breakfast or brunch they’re a frugal use of leftover tortillas and salsas.

Basic Chilaquiles

1 dozen corn tortillas.

  • · 1 lb pork sausage, ground turkey or lean ground beef
  • · 1 cup chopped celery
  • · 1 green pepper, diced
  • · 1 small onion, diced
  • · 1 medium tomato, diced

Seasonings:

  • · 1 t chili powder
  • · 1/2 t cumin
  • · 1 t fresh oregano (or 1/2 t dried)
  • · 2 T fresh coriander
  • · salt and pepper to taste

1 cup grated cheese, (Swiss, cheddar or Monterey Jack)

2 cups chicken stock

1. Preferably, the tortillas should be day-old or stale, but if you must use fresh ones, let them sit out for several hours to dry out.

Tear them roughly into small pieces about 2″ across. Traditionally these tortilla pieces are fried until crispy, but I skip this step to keep the fat content lower.

2. Combine meat, celery, pepper, onion and tomato in a mixing bowl. Add seasonings and mix well.

3. In a deep baking dish or dutch oven, add a layer of tortilla pieces, cover with a layer of the meat mixture, sprinkle with cheese. Continue, until all ingredients are used up. Pour the chicken stock over the dish when finished and top with cheese.

4. Bake in a 350 deg oven for 30 min.

 


Green Chicken Chilaquiles

Ingredients

  • 2T olive oil
  • 2 chicken, breasts, boned, cut aginst the grain into 1/2″ strips
  • 4 cloves garlic
  • 1 lb tomatillos
  • · 1 medium onion, diced
  • · 8 oz can of green chiles
  • · 4 T fresh cilantro, chopped·

8-10 tostado shells, or old, stale corn tortillas

12 oz queso fresco (or ricotta or feta)

Instructions

  1. Saute the chicken pieces in olive oil for 3’, then add onion and garlic
    and continue to saute for another 5’. Add tomatillos and chiles; reduce heat
    and simmer for 10-15’ until the tomatillos become soft. Turn off heat, add
    chopped cilantro, let cool a bit. (This can be made ahead and stored in the
    refrigerator.)
  2. In a large casserole dish build layers of broken tortilla pieces, the
    chicken mixture, and crumbled cheese. Bake in 350 deg oven for 30’

 


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