Chilaquiles

Red or Green?

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.

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Course Breakfast

Cuisine Mexican, New Mexican

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.