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!
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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