Easiest Way to Cook Yummy Chilaquiles (My style)

Chilaquiles (My style). My mother grew up with her mother making them with green chile tomato salsa and grated longhorn cheese, a Tex Mex version. Chilaquiles made with salsa verde, garnished with cilantro, red onion. Chilaquiles can be topped or served with anything your little hungry heart desires.

Chilaquiles (My style) For me, that is what Chilaquiles are all about. I want to rescue the Chilaquiles reputation. Easy, authentic Mexican recipe that my mom taught me. You can cook Chilaquiles (My style) using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chilaquiles (My style)

  1. You need 1 of Vegetable Oil.
  2. You need 1 bunch of Corn Tortillas.
  3. It’s 1 dash of Chicken Flavor Bouillon.
  4. You need 1/2 cup of water.
  5. Prepare 1 dash of Oregano.
  6. Prepare 1 of Queso Freso.
  7. It’s 1 can of small size Tomatoe Sauce (If you like Spicy you can use 1 can of Tomatoe Sauce of EL PATO instead).

It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Chilaquiles recipe video – scroll down for printable recipe. Chilaquiles are known throughout Mexico to be the best, most reliable hangover cure that exists (especially when paired with a michelada. The types of Chilaquiles you will find in Mexico are very diverse since nowadays cooks will add any sauce that they like to use.

Chilaquiles (My style) instructions

  1. Tear up your Corn tortillas into pieces..not too big or too small..
  2. Pour some Oil and let it heat up. Add the pieces of Corn tortillas..let them get covered in oil and fry a bit..**DO NOT let them get CRISPY!.
  3. Add your water and Tomatoe Sauce. Also add good dash of Chicken Flavor Bouillon. Stir and let it boil..
  4. Add a dash of Oregano all over the Chilaquiles..
  5. Last but not least add small chunks of Queso Freso..
  6. You can give a little stir..DON'T over do it though. ENJOY!!!!.
  7. ***For SPICY flavor add the sauce below instead of the Plain Tomatoe Sauce ***.

Chilaquiles, of course, being the comforting tortilla-in-broth cure-all of Mexican gastronomy, and Rick being Rick Bayless, the Chicago chef, Mexico evangelist, and sole reason that O'Hare Airport is. This is my great-grandmother's recipe, so it's like a million years old. These are the original and authentic Southern Mexico style chilaquiles. This version is very popular as a Sunday breakfast. How to Make Chilaquiles!!: Hi instructables people!

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