It's a very nutritious and easy breakfast to enjoy with your family; my family loved it. WHAT ARE YOU WAITING FOR? PREPARE A DELICIOUS BREAKFAST TOO. You can accompany it with orange juice.
Clean 80 g of chicken breast, ensuring there is no skin or bones, and place it in a saucepan.
Cover the chicken breast with water and add 1/2 onion, 1 clove of garlic, and salt to taste.
Boil the water over high heat, cover the saucepan, and let the chicken cook in the boiling water for 20 minutes.
Cut 8 corn tortillas into triangles, then set aside.
Pour approximately 1/2 cup of vegetable oil into a skillet, ensuring there is a layer of oil about 2 cm high.
Heat the oil to 180º C.
Add the tortilla triangles that fit in the skillet and fry them for about 2 minutes, until golden; move them regularly with tongs.
Transfer the tortilla triangles (fried totopos) to paper towels to drain.
Repeat the previous 2 steps with the remaining tortilla triangles, then set aside.
For the red sauce, remove the seeds and veins from 2 guajillo peppers and 1 árbol chili.
Place the chiles in a saucepan, also add 2 tomatoes. Cover these ingredients with water and boil over high heat.
Let the ingredients cook in the boiling water for about 4 minutes, until the chiles soften.
Transfer the chiles and tomatoes to a blender, also add 1/4 onion, 1 clove of garlic, pepper to taste. Blend these ingredients very well, then set aside.
Check that the chicken is well cooked; its color should be white on the outside and inside. If not, cook it for longer.
Remove the chicken from the saucepan and shred it; set aside when finished.
Heat 1 tablespoon of vegetable oil in a saucepan over medium heat.
Add the prepared sauce, 1 sprig of epazote, and salt to taste to the saucepan. Mix the ingredients and bring the sauce to a boil over high heat.
Once it boils, reduce to medium heat and cook the sauce for about 3 minutes, until it thickens slightly; stir occasionally.
Reduce to low heat, add the fried tortilla chips you browned to the saucepan, and try to mix them with the sauce (do not break them).
Cook the chips for about 3 minutes, until the sauce has a very thick consistency; stir occasionally. Set aside when finished.
For garnish, finely chop 1/4 onion and 1 sprig of cilantro; set aside when finished. Discard the sprig of epazote that you added to the chilaquiles. Serve the chilaquiles and add 2 tablespoons of cream, the chopped onion, sprinkle with 2 tablespoons of crumbled fresh cheese, and the chopped cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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