Yucatecan Chilaquiles

alexandra romero
Enjoy this delicious recipe for Yucatecan chilaquiles; although it is a different version, it is also full of flavor. They are prepared with a rich habanero sauce, cochinita pibil, and pickled onions. Your family will ask for them every weekend!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/2 onions, in medium cubes
  • 2 cloves garlic
  • 4 tomatoes, in quarters
  • 1 stick achiote
  • 1 cup orange juice
  • 3/4 cups apple cider vinegar
  • 1/2 cups chicken bullion
  • salt
  • pepper
  • banana leaf
  • 1 kilo pork loin, in medium cubes
  • 1/4 onions, roasted
  • 2 cloves garlic, roasted
  • 6 tomatoes, roasted
  • 4 Habanero chiles, roasted
  • salt
  • pepper
  • tortilla chips
  • sour cream, for decoration
  • queso fresco, shredded, for decoration
  • pickled onions with Habanero chile, for decoration
Preparation
1h 30 mins
1h 20 mins
Low
  • Blend the onion, garlic, tomato, achiote, chicken broth, apple cider vinegar, orange juice, salt, and pepper for 5 minutes. Set aside.
  • Place a banana leaf in a baking dish and place the pork on top, season with salt and pepper, add the sauce, cover with aluminum foil, and bake for 1.5 hours at 200 °C. Shred the meat and set aside.
  • Blend the onion, garlic, tomato, habanero, salt, and pepper. Cook in a pot over medium heat for 20 minutes. Set aside.
  • Place the chips in a deep plate, add sauce, a tablespoon of cochinita, cream, cheese, and pickled onions.

Nutritional Information

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