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Lorenza

Lorenza Avila

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Recipe

Timbales of Chilaquiles

20 mins
20 mins
Half
5
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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.
Learn more about Lorenza Avila

Ingredients

12 portions
  • 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 leaves, put in boiling water and cooled in cold water

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.

PRESENTATION

Serve with fresh cream and garnish with fresh grated cheese.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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