A plate of breakfast.
“The spicier, the better” is the maximum of Chef Eduardo García, from Between Flavors (culinary workshops of house of mexico in Madrid, the cultural center that he is preparing and on his return). The more they bite, the richer they will be, it is the base of chilaquiles (in its root, chili, that itching is already implicit) and of many other Mexican dishes. But here, as in everything, the level of spiciness is a decision and personal taste.
The red or green chilaquiles are one of the dishes most common and popular of breakfasts in Mexico. A hearty and complete breakfast, yes, that almost becomes a meal: corn chips, meat (chicken or beef), tomatoes in sauce, cheese, beans as a garnish... They are served on large plates, almost bowls. They are not usually photogenic breakfasts, but they are delicious, one of those for which you would repeat a thousand times.
Fucking breakfast.
Red chilaquiles recipe from Casa de México
INGREDIENTS:
Half a kilo of corn tortillas
5 tomatoes
1 whole onion
½ sliced onion
½ cup tomato puree
1 cup of oil
Half chicken breast cooked (with a little salt and oregano) and frayed
½ cup grated cheese
Fried and ground beans
½ cup heavy cream
Chile toreado, to taste Lettuce, to taste 1 avocado
PREPARATION:
1.We cut the tortillas in cross, or in four pieces so that they are like nachos or tortilla chips.
2.In a frying pan with the oil, add the chips so that they brown, so they don't burn. (if you prefer healthier, in the oven) . When you take them out, place them on absorbent paper. For the sauce:
3.In hot water, put the tomatoes (or tomato) approx. 20 minutes until the skin is removed. We put the fried tomato puree.
4.Lo mix directly with the fried tortilla chips and continue stirring in the pan, and finish cooking, until the tortilla chips soften.
5. Transfer to the plate, with the chicken breast already shredded on top, then the cream that will melt in the oven.
6.Finally, we spread the grated cheese, plenty.
7. Baked at 180 degrees for 15 minutes
Plated: with beans and lettuce and a little avocado on top, some slices of onion, some coriander leaves and some chilitos toreados.