Name: Recipe for Red Chilaquiles
Prep time: 52 min
Cook time: 22 min
Yield: 14
Cuisine: Mexicana
Ingredients: 80 grams boneless chicken breast, and skinless; 2 tomatoes; 2 guajillo chiles; 1 árbol chile; 1 onion; 2 cloves garlic; 8 corn tortillas; 2 tablespoons sour cream; 1 sprig epazote; 1 sprig fresh cilantro; 1/2 cups vegetable oil; pepper, to taste; salt, to taste

Preparation

30 mins

22 mins

Low

Clean 80 gr of chicken breast, ensuring it has no skin or bones, and place it in a saucepan. Cover the chicken breast with water and add 1/2 onion, 1 clove of garlic, and salt to taste. Bring the water to a boil over high heat, cover the saucepan, and let the chicken cook in the boiling water for 20 minutes. Cut 8 corn tortillas into triangles, set aside once done. Pour approximately 1/2 cup of vegetable oil into a frying pan, ensuring there is about a 2 cm layer of oil. Heat the oil to 180º C. Place the tortilla triangles that fit in the pan and fry them for about 2 minutes, until golden brown; move them regularly with tongs. Transfer the tortilla triangles (fried totopos) to paper towels to drain. Repeat the previous 2 steps with the remaining tortilla triangles, and set aside once done. For the red sauce, remove the seeds and veins from 2 guajillo chiles and 1 árbol chile. Place the chiles in a saucepan and also add 2 tomatoes. Cover these ingredients with water and bring to a boil over high heat. Let the ingredients cook in the boiling water for about 4 minutes, until the chiles soften. Transfer the chiles and tomatoes to a blender, also add 1/4 onion, 1 clove of garlic, and pepper to taste. Blend these ingredients very well, and set aside once done. Check that the chicken is well cooked; its color should be white both outside and inside. If not, cook it longer. Remove the chicken from the saucepan and shred it; set aside once done. Heat 1 tablespoon of vegetable oil in the saucepan over medium heat. Add the sauce you prepared, 1 sprig of epazote, and salt to taste into the saucepan. Mix the ingredients and bring the sauce to a boil over high heat. Once it boils, reduce to medium heat and cook the sauce for about 3 minutes, until it thickens slightly; stir occasionally. Reduce to low heat, add the fried totopos you browned into the saucepan, and try to mix them with the sauce (do not break them). Cook the totopos for about 3 minutes, until the sauce has a very thick consistency; stir occasionally. Set aside once done. For garnish, finely chop 1/4 onion and 1 sprig of cilantro; set aside once done. Discard the sprig of epazote that was added to the chilaquiles. Serve the chilaquiles and add 2 tablespoons of cream, the chopped onion, sprinkle 2 tablespoons of crumbled fresh cheese, and the chopped cilantro.

Recipe for Red Chilaquiles

Ingredients

Preparation

Nutritional information

Presentation

Tips

Recipe for Red Chilaquiles

Ingredients

Preparation

Nutritional information

Presentation

Tips

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