Chilaquiles with Birria

Scrambled eggs and pancakes are classic breakfasts; however, recipes with a Mexican twist go beyond that, as they combine all sorts of ingredients to delight us with their great flavor. This time, we merge two classics of Mexican cuisine: chilaquiles and birria, it’s the perfect lunch for any day of the week!Best of all, we prepare the tortilla chips with European Extra Virgin Olive Oil®, so they will be very crispy and have a delicious flavor. Forget about boring breakfasts and make these chilaquiles with birria!Click here for more recipes!
Ingredients
4
Servings
  • European Extra Virgin Olive Oil, for the tortilla chips
  • 500 grams tortillas, for the tortilla chips, cut into triangles
  • salt, for the tortilla chips
  • 2 tablespoons European Extra Virgin Olive Oil
  • 1/4 onions
  • 1 clove garlic
  • 4 tomatillos
  • 1 tomato
  • 5 árbol chiles
  • 1/4 cups pineapple
  • salt
  • pepper
  • 1/3 cups apple cider vinegar
  • 1 cup chicken broth
  • 1 cup Manchego cheese
  • 500 grams apology
  • cilantro
  • onion
  • avocado
Preparation
20 mins
20 mins
Low
  • For the tortilla chips: heat the European Extra Virgin Olive Oil® in a pot and fry the tortillas over medium heat for 3 minutes or until crispy. Drain, sprinkle with a little salt, and set aside.
  • For the sauce: heat the European Extra Virgin Olive Oil® in a skillet and sauté the onion, garlic, tomato, red tomato, tree chiles, and pineapple until all ingredients are golden. Blend with salt, pepper, apple cider vinegar, and chicken broth.
  • Place the tortilla chips in a cast iron skillet, cover with the sauce, and sprinkle with manchego cheese. Bake for 10 minutes or until the cheese is melted.
  • Serve the chilaquiles with birria, onion, cilantro, avocado, and a touch of European Extra Virgin Olive Oil® to add shine and enhance flavors.

Nutritional Information

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