Chilaquiles . Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos. My mother grew up with her mother making them with green chile tomato salsa and grated longhorn cheese, a Tex Mex version. Traditional chilaquiles are an easy way to use leftover tortillas. Serve with refried beans, eggs, and guacamole for a hearty breakfast.
Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. You Chilaquiles 15 4 .
of Chilaquiles
- 150 g of chips de tortillas (cf ma recette).
- with Salsa verde.
- 4 of tomates vertes.
- 1/2 and oignon.
- and Quelques branches de coriandre fraiche.
- 1 and petit piment vert frais.
- 1 gousse or d'ail.
- 15 cl of d'eau.
- to Bouillon en poudre.
- 2 cuillères à soupe and d'huile.
- with Sel.
- of Accompagnement.
- 2 or oeufs.
- of Crème fraîche.
- to Fromage.
Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) from the Nahuatl word chīlāquilitl [t͡ʃiːlaːˈkilit͡ɬ] ("chiles and greens") is a traditional Mexican breakfast dish consisting of corn tortillas cut in quarters and lightly fried. The word chilaquiles comes from the Nahuatl language, meaning chilis and greens.
Chilaquiles
- Faire bouillir les tomates et le piment pendant 8 minutes jusqu'à ce que les tomates changent de couleur et deviennent un peu plus foncées..
- Dans un mixeur, mettre tous les ingrédients de la salsa verde sauf le bouillon et l'huile et mixer jusqu'à ce que la sauce soit bien lisse..
- Dans une poêle, faire chauffer l'huile. Éteindre le feu une fois chaude et verser la sauce dans la poêle. Rallumer le feu, ajouter le bouillon en poudre. Remuer et faire cuire à feu vif 3 minutes..
- Faire cuire les oeufs au plat. Dans une assiette, disposer les chips de tortilla, ajouter la sauce au-dessus, puis le fromage (pour qu'il fonde), la crème et l'oeuf. On peut également rajouter de la coriandre fraîche et des oignons, du poulet... Buen provecho!.
At its most basic, chilaquiles consist of fried corn tortilla chips simmered in a brothy sauce. A standard Mexican breakfast, chilaquiles (chee-lah-KEE-lays) turn yesterday's unused tortillas into a tasty base for an assortment of possible toppings. The cook cuts or tears the tortilla into strips (corn being traditional but flour an acceptable option if you prefer), then fries them in oil until they turn slightly brown and crispy. Chilaquiles are a breakfast staple in Mexico. There are red chilaquiles and green chilaquiles, depending on the type of salsa that you decide to make.
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