This delicious Mexican green chilaquiles recipe makes a great breakfast or dinner when served with your favorite accompaniments.
material: For 6 people
- 24 corn tortillas
1 clove of garlic
1/2 cup oil
6 serrano chiles
250g green tomatoes - 250g grated cotija cheese, fresh or feta cheese, grated
3 tablespoons chopped coriander
salt
Cumin in moderation
coverage
- 2 avocados (diced)
- 4 tablespoons chopped red or green onion
- Fresh cream 100g
procedure:
Stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Fry them in oil, and when they turn golden brown, take them out and drain the oil. (You can also bake at 200℃ if you prefer).
In a frying pan, fry the chili peppers, garlic, and green tomatoes. Stir in the salt and cumin, return to the pot, and season the sauce until it boils.
Once cooked, stir in the tortilla wedges and cilantro until all the chips are lightly coated, then cover and let the mixture sit (off the heat) for 2-5 minutes until the chips are slightly soft. .
Open the lid of the pot, add your favorite ingredients, and divide the chilaquiles among each plate. It’s best to serve the chilaquiles immediately, as the chips will continue to soften over time (don’t cover the pan to keep the heat in or the chips will get too soggy).
Click here for the salsa verde recipe
