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Melissa Veytia
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Recipe of Green and Red Chilaquiles with Shredded Meat
Recipe

Green and Red Chilaquiles with Shredded Meat

30 mins
20 mins
Low
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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.
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Ingredients

5 portions
  • 15 corn tortillas, cut into triangles
  • 250 milliliters oil, to fry
  • 400 grams green tomato, for green sauce
  • 2 serrano peppers
  • 1/4 bunches fresh coriander, washed and disinfected
  • 1/2 onions
  • 1 clove garlic
  • 3 pinches salt
  • 2 pinches ground black pepper
  • 5 tomatoes, for the red sauce
  • 1/2 onions
  • 1/8 bunches fresh coriander, washed and disinfected
  • 1 clove garlic
  • 1 teaspoon chipotle peppers in adobo sauce
  • 3 pinches salt
  • 3 pinches ground pepper
  • 200 milliliters cream, To accompany
  • 150 grams beef brisket, cooked and shucked

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.

PRESENTATION

Serve these green and red chilaquiles in the same dish the combination will enchant you.

TIPS

I recommend putting the tortilla in a bowl and there add the sauce mix and wait a while, so they soak well.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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