Chilaquiles
I first tried this at a restaurant that recently closed due to hard times, so I thought I'd try my best to make it myself! I used a medium sized skillet and portioned these out over 3 large meals, each for 2 large mammals. (Feel free to adjust ingredients based on taste buds and size of cookware!)
Chilaquiles
I first tried this at a restaurant that recently closed due to hard times, so I thought I'd try my best to make it myself! I used a medium sized skillet and portioned these out over 3 large meals, each for 2 large mammals. (Feel free to adjust ingredients based on taste buds and size of cookware!)
Cooking Instructions
- 1
(Sauce may be prepped the day before). Combine tomatoes and chilis into blender and blend until almost smooth. In a large container, combine this mixture with corn, chopped mushrooms, and a pinch of the garlic and onions. Set aside.
- 2
Note: For the chicken, I used my pressure cooker (set to poultry) and cooked it for 45 min. This way I get even cooked chicken I can easily shred it and get some amazing stock, but you may prep the chicken however you like.
- 3
In a pressure/slow cooker, combine chicken, broth, and adobo seasoning and cook. Salt & pepper to taste. After cooking, separate meat from remaining stock. Save stock for later.
- 4
The next steps will require you to judge portions based on cookware size and desired portions.
- 5
Add oil to skillet. Cook onions until edges are slightly brown. Throw in garlic and cook for 1 min.
- 6
Pour sauce mix onto skillet and bring to a simmer. Add saved chicken stock if available (or add original stock). Cook for 5 min, occasionally stirring, until sauce starts to thicken.
- 7
Remove from heat and add chicken. Mix and allow to cool for 3-5 min. Note: I learned that allowing the food to cool let the chicken absorb more of the sauce and prevented the tortilla chips from getting too soggy too quickly when added.
- 8
Add cheese and tortilla chips and mix, carefully covering all the chips.
- 9
Top with cilantro and serve immediately.
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