Chilaquiles Torta with Milanesa

Name: Chilaquiles Torta with Milanesa
Prep time: 60 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon vegetable oil; 4 serrano chiles; 1/2 onions, in quarters; 2 cloves garlic; 8 tomatillos, in halves; fresh cilantro; 3 allspice berries; 1 teaspoon cumin, whole; 1 cup chicken broth; 1 tablespoon vegetable oil; 4 cups tortilla chips, corn; 500 grams chicken cutlet; 3 eggs, beaten; 1/2 cups breadcrumbs; vegetable oil, for frying; 4 telera rolls; 1 cup refried beans; sour cream; panela cheese, grated; red onion, in thin strips

Marielle Henaine

Prepare yourself a champion's breakfast with this chilaquiles torta with milanesa recipe that will fill your day with energy. With this step-by-step guide, we provide you with the precise instructions to make a crispy chicken milanesa and some delicious spicy chilaquiles, accompanied by a telera, so you will be satisfied until your next meal. Do not soak the totopos in the sauce for too long to avoid them getting soggy.

Reviewed by Editorial Team of Kiwilimón

Published: 31-10-2019

Preparation

25 mins

35 mins

Low

For the chilaquiles, in a deep skillet, heat the oil, add the onion, garlic, tomatoes, cilantro, allspice, cumin, and cook for 15 minutes. Then add the chicken broth and cook for another 10 minutes, or until the liquid is reduced by half. Blend everything above and sauté in a small pot for 10 minutes. Then add the totopos and mix perfectly. Set aside. Bread the milanesa with egg and breadcrumbs, then fry until golden brown. Drain on paper towels to remove excess fat. On a cutting board, cut the bolillo in half, spread with beans, fill with chilaquiles and milanesa. Serve with cream, fresh cheese, and red onion. Enjoy.