Do you love nachos with sour cream, cheese and guacamole when you’re on a terrace? Then you will also love this dish! Chilaquiles is originally a breakfast dish, but is also delicious to serve as a snack or side dish. They have many variants of this dish in Mexico. In some areas they want the tortilla chips to stay crispy, while Mexicans from other areas have a completely different opinion about this. Also, variety exists in the toppings. The recipe for chilaquiles that we got from the Mexican Daniela is with pulled chicken, a delicious tomato sauce and a fried egg. Do you prefer to eat vegetarian? Then you can replace the chicken with jackfruit, as suggested in the Tinga Tostada's recipe.
Boil the chicken breasts for 30 minutes in water with 1 garlic clove and salt
Step 1: Prepare the sauce
Cut the tomatoes into quarters, cut half of the onion into half rings and finely chop the remaining garlic cloves and jalapeno.
Heat some olive oil in a pan and let it get really hot.
Add the tomato, jalapeno, garlic, and onion until it begins to brown.
Add a stock cube and 250 ml water and let it simmer for 15 minutes.
Blend the mixture in a blender until smooth.
Return the sauce to a pan, bring to the boil and season with salt and pepper
Step 2: Prepare the toppings
Remove the chicken fillets from the pan and make 'pulled chicken' by pulling it apart with a fork
Crumble the feta
Cut the remaining onion into half rings
Fry an egg (sunny side up)
Step 3: Make the chilaquiles
Add a large handful of totopos or tortillas to the sauce, let it soak for a while and place on a plate. Then add some extra sauce and then the toppings: sour cream, onion, feta, pulled chicken and the fried egg.
Serve the chilaquiles.
Buen provecho! ('Enjoy your meal!')
Daniela regrets that Mexican cuisine is often confused with Tex Mex, while it has a very varied cuisine to offer. She told us more about this.
3 garlic cloves
1 stock cube
1 jalapeno pepper
1-2 chicken breasts
Totopos (La Morena) or tortilla chips
Salt and pepper to taste
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