|Chilaquiles.. great for all you veggie and meat eaters alike! WOot!
||[Mar. 12th, 2006|07:57 am]
From My Kitchen to Yours
This is quite a tastey tortilla dish from mexico. There are three different styles in which you can make these: white, red, and green... kind of like the mexican flag. Anyhow, this recipe is for white chilaquiles. The others use different types of chiles and tomatoes. Try this sometime, I'm sure you'll like it! :)
11 corn tortillas
2 ripe, red tomatoes
2 tspn of Knorr Suize Chicken Boullion
panela cheese (if you can find it, we sometimes substitute monterey jack)
1 jalapeño (you can eliminate or add more)
1 cup of water
PREPARATION & COOKING:
Slice tortillas into small sections. Then toast them in a frying pan with a little olive oil (its better for you!). Put them aside in a bowl and save for later when you're ready to serve.
Slice onions. Dice tomatoes and puree in blender. Slice jalapeño if you're using it. In the same frying pan, start cooking items and add water and chicken boullion. Boil it for about 5 minutes and set aside.
After boiling, add cheese to your liking. You can make this VERY cheesey if you like. Also grade some cheese and set it aside.
When you are to serve, heat the mixture again. Once its boiling, add tortillas. Keeping in pan long enough for them to soak in the consomme. Serve. Add graded cheese over chilaquiles. You can garnish it with salsa, crema mexicana, guacamole or nothing at all.
**Traditionally, this is served with two eggs. The eggs are lightly covered with graded cheese, diced onion, and a spoonful of consomme. But if you're a vegetarian or just don't like eggs, don't cook it. This is also served with frijoles. Recipe for that to come soon. :)