CHILAQUILES WITH ANDREA MARES RECIPE BY TASTY
Here's what you need: guajillo chiles, ancho chilies, chiles de árbol, tomato, water, onion, garlic, salt, corn tortillas, canola oil, large eggs, queso fresco, red onion, avocado, fresh cilantro
Provided by Matthew Johnson
Categories Breakfast
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over [level] heat. Cover cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
- Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup (60 g) of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
- Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups (480 ml) of heated oil.
- Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
- Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
- Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 22 grams, Sugar 5 grams
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Rakib FF
[email protected]These chilaquiles were a bit too spicy for me, but my husband loved them. He said they were the best he's ever had. I would make them again, but I would use less chili powder.
MD MAJED AHMED
[email protected]I made these chilaquiles for my family and they loved them! They're so easy to make and they're so delicious. I will definitely be making these again.
Md. Tarek
[email protected]These chilaquiles were delicious! The salsa was flavorful and the chicken was cooked perfectly. I will definitely be making these again.
Pakhtoon Tareen
[email protected]I'm not a fan of Mexican food, but I thought I'd give these chilaquiles a try. I was pleasantly surprised! They were really good. The salsa was flavorful and the chicken was tender. I would definitely make these again.
Emmanuel Justin
[email protected]These chilaquiles were easy to make and they tasted great! I used leftover chicken and it worked out perfectly. I would definitely recommend this recipe.
Nawab malik Ali hassan
[email protected]I followed the recipe exactly and my chilaquiles turned out great! The salsa was flavorful and the chicken was cooked perfectly. I will definitely be making these again.
MD Shakil Mahmud
[email protected]These chilaquiles were a bit too spicy for me, but my husband loved them. He said they were the best he's ever had. I would make them again, but I would use less chili powder.
Ruth Chesire
[email protected]I'm not a huge fan of spicy food, but these chilaquiles were surprisingly mild. The salsa was flavorful and the chicken was tender. I would definitely make these again.
Savage Derrick
[email protected]These chilaquiles are the best I've ever had! The salsa is so flavorful and the chicken is cooked perfectly. I will definitely be making these again.
Sherif Deen Daniel
[email protected]I made these chilaquiles for a brunch party and they were a huge hit! Everyone loved them. They're so easy to make and they're so delicious.
John Lenga
[email protected]These chilaquiles are amazing! The perfect balance of spicy, tangy, and cheesy. I followed the recipe exactly and they turned out perfectly. My family loved them!