Chilaquiles
Here I am sharing the recipe for Chilaquiles -- a traditional Mexican dish. As with many Mexican dishes, this recipe is versatile and varies from region to region in Mexico. Usually, chilaquiles are eaten for breakfast or brunch. It's a popular recipe to use when you've got some leftover tortillas and/or salsa. Today, we are adding chicken and having it as a main course. I hope you enjoy this recipe.
Video
Ingredients
- 4 - 5 Roma Tomatoes
- ½ Medium Yellow Onion Cut in thick strips
- 2 cloves Garlic Not peeled
- 1 - 2 Serrano Peppers
- 1 New Mexican Red Chile Pod Dried
- 2 cups chicken broth
- 1 cup Kale Chopped
- 1 Chicken Breast Shredded
- 25 Corn Tortilla Chips
- Cojita Cheese
- Cream fresh Or sour cream
Instructions
- Roast tomatoes, onion, garlic, serranos, and dried chile until the skins are charred in a cast iron pan.
- The red chile pepper only needs a couple of seconds on each side, do not leave any longer than that because it will burn.
- The garlic will char quickly as well, so only cook on each side until browned and pull it out before the other ingredients.
- Once all ingredients are roasted, put into blender on medium until all ingredients are incorporated.
- Transfer sauce back into the cast iron pan and cook down until it has the consistency of tomato paste.
- Now add chicken broth and cook for another 5-6 minutes, the sauce will thicken slightly.
- Add kale and shredded chicken and mix to combine.
- Now add tortilla chips and coat completely with sauce.
- Garnish with cojita cheese, crème fraîche, raw onion strips and cilantro.
- Serve immediately.
Notes
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