Chilaquiles Atamalados

Name: Chilaquiles Atamalados
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 6 corn tortillas; 2 small serrano chiles; 3 Roma tomatoes; 1 garlic clove; 1/2 tablespoon dried epazote; As needed olive oil; As needed salt; 1 cooked chicken thigh; 3 slices panela cheese; 1 tablespoon Mexican crema

Ana Laura Arias @Alas77

CDMX. México

Week 14: Epazote—I love it and couldn’t pass up the chance to make classic chilaquiles. My husband likes them soft, almost like a tamale. If you prefer them crispy, pour the sauce over the tortillas just before serving.

Ana Laura Arias @Alas77

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Ingredients

40 min

Serves 2 servings

6corn tortillas
2small serrano chiles
3Roma tomatoes
1garlic clove
1/2 tablespoondried epazote
As neededolive oil
As neededsalt
1cooked chicken thigh
3 slicespanela cheese
1 tablespoonMexican crema

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Steps

40 min

1

Cut the tortillas into small squares and crisp them in an air fryer or fry them. Blend the tomatoes, garlic, and chiles in a blender. Do not add onion. In a saucepan, cook the sauce with olive oil and salt.
2

Add the epazote and let it simmer on low heat to develop flavor. Add the tortillas.
3

Stir, turn off the heat, and let them rest. Shred the chicken and cut the cheese into small cubes.
4

Serve the chilaquiles topped with chicken, cheese, and crema. Enjoy.