Chilaquiles is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red sauce or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sweet mexican cream (crema), and it is served with refried beans. Like many dishes, regional and familial variation are quite common.
Note: It's excellent to reduce hangover effects...
1 big portion or 2 middles
1.- 10-15 corn tortillas. 2.- 1 cup of Sauce approx. 3.- Oil (whatever). 4.- A little of Onion (chopped, optional). 5.- A little of fresh cheese (optional, crumbled or melted). 6.- Cream (optional).
I didnt use cheese and cream because I dont mix spicy food with dairy products
1.- Cut the tortillas in pieces (not necessary in triangles). 2.- Chop the onion in a little pieces and fry it in the casserole 1 or 2 minutes.
3.- Empty the tortillas into the casserole, move it for a few minutes while these change its color and texture (more hard).
4.- Then empty the sauce into the casserole and move to mix it.
5.- Move it for 10 or 15 minutes (rolling motion) until the tortilla takes a fried texture.
6.- Serve and enjoy!
Note:If you are using red sauce and you dont like spicy food you can add tomato puree to color and use less sauce
This dish takes 25 minutes approx. Use high flame... Bon appetit
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