Prepare these DELICIOUS two-color chilaquiles to enjoy as a family. We serve them with both sauces since we believe that both are delicious and we do not want to lose the flavor of the two sauces in the same recipe. It's not for nothing, but both sauces are delicious. Try them, they will fascinate you.
Learn more about Melissa Veytia
Ingredients5 portions
Preparation
Cut the tortillas into medium sized triangles, and fry them in the hot oil until the tortillas are golden brown.
For the Green Sauce: cook the tomatoes and grind together with cilantro, onion, garlic and chili.
Heat a little oil, fry the sauce and when it thickens season and reserve.
For the Red Salsa: liquefy the tomatoes, onion, garlic, chile and cilantro.
Heat a little oil, fry the sauce and when it thickens season and reserve.
To Serve: put the tortilla chips in a dish, sauté half with the green sauce and the other half with the red sauce, add the cream and the shredded meat to taste.
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