Chilaquiles Torta with Milanesa

Marielle Henaine
Prepare yourself a champion's breakfast with this chilaquiles torta with milanesa recipe that will fill your day with energy. With this step-by-step guide, we provide you with the precise instructions to make a crispy chicken milanesa and some delicious spicy chilaquiles, accompanied by a telera, so you will be satisfied until your next meal. Do not soak the totopos in the sauce for too long to avoid them getting soggy.
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Ingredients
4
Servings
  • 1 tablespoon vegetable oil
  • 4 serrano chiles
  • 1/2 onions, in quarters
  • 2 cloves garlic
  • 8 tomatillos, in halves
  • fresh cilantro
  • 3 allspice berries
  • 1 teaspoon cumin, whole
  • 1 cup chicken broth
  • 1 tablespoon vegetable oil
  • 4 cups tortilla chips, corn
  • 500 grams chicken cutlet
  • 3 eggs, beaten
  • 1/2 cups breadcrumbs
  • vegetable oil, for frying
  • 4 telera rolls
  • 1 cup refried beans
  • sour cream
  • panela cheese, grated
  • red onion, in thin strips
Preparation
25 mins
35 mins
Low
  • For the chilaquiles, in a deep skillet, heat the oil, add the onion, garlic, tomatoes, cilantro, allspice, cumin, and cook for 15 minutes. Then add the chicken broth and cook for another 10 minutes, or until the liquid is reduced by half.
  • Blend everything above and sauté in a small pot for 10 minutes. Then add the totopos and mix perfectly. Set aside.
  • Bread the milanesa with egg and breadcrumbs, then fry until golden brown. Drain on paper towels to remove excess fat.
  • On a cutting board, cut the bolillo in half, spread with beans, fill with chilaquiles and milanesa.
  • Serve with cream, fresh cheese, and red onion. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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