Try a different kind of breakfast with these green seafood chilaquiles! Prepared with a spicy Habanero sauce, shrimp, octopus, and squid, these green chilaquiles are a great way to give a twist to the classic chilaquiles recipe.
1/2 cups shrimp, medium-sized, fresh, peeled and cleaned
1/2 cups octopus, precooked, cut into medium-sized cubes
1/2 cups squid
salt
pepper
sour cream, for serving
panela cheese, for serving
red onion, for serving
cilantro, for serving
Preparation
15 mins
35 mins
Low
For the tortilla chips: In a pot with hot oil, fry corn tortillas for 5 minutes or until crisp and golden brown. Place on a paper towel-lined plate to remove excess oil. Set aside.
In a small pot, boil tomatillos for 15 minutes or until they turn color. Transfer to a blender. Add roasted onion, roasted garlic, charred Habanero chile, cilantro, cumin, and allspice berries and blend until smooth.
In a large skillet, heat butter and cook onion, garlic, shrimp, octopus, and squid for 5 minutes. Add sauce and season with salt and pepper. Cook for 10 minutes and set aside.
Place tortilla chips on a plate. Spoon over sauce. Add seafood. Garnish green seafood chilaquiles with sour cream, panela cheese, red onion, and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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