Seafood Chilaquiles

Give a twist to your classic chilaquiles and prepare these green chilaquiles with habanero, shrimp, octopus, and squid. Ideal for cravings or a morning after the party. You will love them!
Ingredients
4
Servings
  • vegetable oil
  • 500 grams corn tortillas, cut into triangles
  • 14 tomatillos, in halves
  • 1/2 onions, roasted
  • 1 clove garlic, roasted
  • 2 Habanero chiles, roasted
  • 1 cup cilantro
  • 1 teaspoon cumin
  • 3 allspice berries
  • 2 tablespoons butter
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1/2 cups shrimp, medium, fresh, peeled, and cleaned
  • 1/2 cups octopus, precooked, in medium pieces
  • 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
  • To make the tortilla chips, in a small pot with oil, fry the corn tortillas for 5 minutes, or until they change color and become crispy. Drain on paper towels and set aside.
  • In a small pot, boil the tomatoes for 15 minutes or until they change color. Then blend them along with the roasted onion, roasted garlic, roasted habanero pepper, cilantro, cumin, and allspice.
  • In a deep skillet, heat the butter and cook the onion, garlic, shrimp, octopus, and squid for 5 minutes. Add the sauce, season with salt and pepper, and cook for 10 minutes. Set aside.
  • Place the tortilla chips on a plate, serve the sauce with the seafood, and garnish with cream, panela cheese, red onion, and cilantro. Enjoy.

Nutritional Information

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