Chilaquiles, that staple of a quick Mexican breakfast have been popping up in all kinds of strange places using (horror of horrors) bagged tortilla chips as a base. In order to make this wonderful dish consider taking day old corn tortillas and tear them into bite size pieces and lightly toast them in a skillet. This can serve as the flavorful and more authentic base for a great dish.
Ingredients
- One 28-ounce can whole tomatoes, drained with 1/2 cup liquid reserved
- 2 chipotles in adobo (in a can)
- 1 1/2 tablespoons vegetable oil
- 1 large sliced onion
- 1 1/2 cups chicken stock
- 6 tortillas torn into strips
- 1 1/2 cups shredded chicken
- 1/4 cup queso añejo shredded or Parmesan cheese
- 1/3 cup sour cream
- Cilantro as a garnish
- In a blender, combine the tomatoes with their reserved 1/2 cup of liquid. Open can of chipotles and remove two with their adobo (sauce); In a large skillet, heat the oil. Add two-thirds of the onion and cook over moderately high heat until browned. Add tomato puree and simmer until thickened. Add chicken stock and boil until slightly thickened. Season with salt and remove from the heat. Add the tortilla strips into the sauce. Add remaining onion, the shredded chicken and cheese. Use sour cream as a garnish along with the cilantro.
No comments:
Post a Comment