Lorenza Avila

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Recipe

Timbales of Chilaquiles

Name: Timbales of Chilaquiles
Prep time: 40 min
Cook time: 40 min
Yield: 12
Cuisine: Mexicana
Ingredients: 12 tortillas; vegetal oil; 1 cup onion, in sliced; 425 grams poblano pepper; 1 onion, girl, cut in 4; 1/4 liters Water; 2 cloves garlic; 1 cup fresh cream; 1/2 cups whipping cream; salt, to taste; 12 spinach leafs, put in boiling water and cooled in cold water

20 mins

Half

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Lorenza Avila

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In this chilaquiles recipe, the traditional chilaquiles are baked in molds of flan that turn them into "chilaquiles cakes". They are super nice to serve them at breakfast.

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Ingredients

12 portions

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Preparation

Cut the tortillas into squares. Heat enough oil in a saucepan to fry them. Immerse them in the oil until they are golden, remove them and drain them on a paper napkin.

In a pan, heat 3 tablespoons of oil and sauté the onion in slices. Cook them over low heat.

In a blender, grind the poblano chili together with the onion in four, the garlic, and water. Put it in the pan with the onion and cook for a few minutes. Add creams, tortillas and season. Let the tortillas absorb most of the liquid.

Grease 12 molds for flan and arrange the spinach leaves (previously put in boiling water and soaked in cold water) with the twig up.

Fill the flan molds with the chilaquiles and place them in a pyrex. Cover the refractory with boiling water until half of the molds.

Bake at 200 centigrade for 20 minutes or until a toothpick comes out clean.

Pass the tip of a knife around the molds to take off and turn each timbal on a plate.