Chilaquiles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can jalapeņos (sliced with carrots)
Day old corn tortillas (or tostada tortillas)
Chile Sauce (recipe in cookbook)
1 chicken bouillon
Garnish: (optional)
Cilantro
Cotija Cheese (any flaky cheese)optional
Red onion
Sour Cream
Avocados
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Directions: |
Directions:If using day old or soft tortillas, cut into strips and then fry in vegetable oil till crisp and then place on a napkin to drain.
If you bought hard shell tostada tortillas, just crack into medium sizes and place in a bowl till ready to use.
Open one can of jalapeņos and pour into fry pan with liquid. Then add 3 tablespoons of the red Chile sauce. (if you do not have Chile sauce, you may use any canned red Chile sauce or even 1 cup of V-8 juice) Then add chicken bouillon. Turn stove on to medium heat and add tortillas. Stir until slight boil and bouillon has liquidfy. You may add more Chile sauce or water if too thick.
Once done, turn off flame and cover. Serve with the garnishes or with beans and scrambled eggs. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This is Uncle Chalo' s favorite breakfast. I also have a simple recipe for this. But I made this the other day and Emilio tried it and loved it too. Try it this way: Plate the chilaquiles, top with a sunny side or over easy egg and garnish with cilantro, red onion and cheese. That is the way I love to eat it.
Maybe a little spicy, but try it anyways.
Muy Bueno!!!
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