Green and Red Chilaquiles with Shredded Meat

Melissa Veytia
Prepare these DELICIOUS bicolor chilaquiles to enjoy with family. We serve them with both sauces as we believe both are delicious, and we don't want to miss the flavor of both sauces in the same recipe. Not to brag, but both sauces are delicious. Try them; you will love them.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
87
Favorites
Collections
Planner
Grocery List
Ingredients
5
Servings
  • 15 corn tortillas, cut into triangles
  • 250 milliliters vegetable oil, for frying
  • 400 grams tomatillo, for the green sauce
  • 2 serrano chiles
  • 1/4 bunches fresh cilantro, washed and disinfected
  • 1/2 onions
  • 1 clove garlic
  • 3 pinches salt
  • 2 pinches ground black pepper
  • 5 tomatoes, for the red sauce
  • 1/2 onions
  • 1/8 bunches fresh cilantro, washed and disinfected
  • 1 clove garlic
  • 1 teaspoon chipotle chile in adobo sauce
  • 3 pinches salt
  • 3 pinches ground pepper
  • 200 milliliters sour cream, to accompany
  • 150 grams skirt steak, cooked and shredded
Preparation
30 mins
20 mins
Low
  • Cut the tortillas into medium bite-sized triangles and fry them in hot oil until they are well golden.
  • For the Green Sauce: boil the tomatoes and blend with cilantro, onion, garlic, and chili.
  • Heat a little oil, fry the sauce, and when it is somewhat thick, season and set aside.
  • For the Red Sauce: blend the tomatoes, onion, garlic, chili, and cilantro.
  • Heat a little oil, fry the sauce, and when it is somewhat thick, season and set aside.
  • To Serve: place the tortilla chips on a plate, drizzle half with the green sauce and the other half with the red sauce, and accompany with cream and shredded meat to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by