One of my favorite recipes that I admit is high in carbs for me but yet so delicious is my Chilaquiles. The recipe is so simple but just a little time consuming when frying your own tortilla chips. But everything done right with a dash of love on the side is all worth it, especially when you have a toddler like mine who loves mommy's cooking.
So, lets start what you will need for this fantastic recipe !
Ingredients:
1 frying pot ( soup pot in preferred)
1 wooded utensil for lifting fried chips
1 large bowl to set your chips to cool after frying
1 stack of corn tortillas (about 2 inches in height when stacked)
1 can of pure tomato sauce or if you prefer a hint of spice (El pato sauce)
1-2 large egg
1 small bowl for your sauce
1/2 teaspoon garlic salt (or if no salt wanted) 1/2 teaspoon of freeze dried mince garlic (fresh garlic optional)
2 teaspoon of freeze dried mince onion ( fresh onion optional)
1-2 cup of vegetable oil
1 tablespoon of sour cream
1/6 of a slice of quesco fresco cheese
Okay ! Lets start with grabbing your soup pot and placing your oil inside. Your going to place your pot on the stove to heat on low (low/medium). Once this is done, your going to grab your stack of tortillas and cut them all in half, then your going to cut each half's into 3 pieces. All together you should have 6 sliced stacks of tortillas.
Next, your going to start frying pieces of tortillas in your fried oil. Your pot of oil should have heated enough to fry. If not, turn up the heat so you don't place your tortillas in oil that will make them soggy. When your chips look golden brown, your going to scoop them out with your wooden utensil and place them in your large bowl to collect and cool off. I usually place a paper towel inside my bowl to soak up any excess oil that falls into the bowl.
Once you have completed frying all your tortillas and then have a large bowl of chips to cook with. Your going empty your pot of oil into a safe container. You will no longer need oil any more.
After you drain your pot of oil and wipe it off with a napkin, your going to place it back on the stove.
Next, your going to grab your small bowl and open up your can of tomato sauce and pour into the bowl. Then this is when you add your mince garlic and onions into your bowl of sauce. Once this is done, your going to next crack open your large egg into the bowl of sauce.
After placed all your ingredients into your bowl of tomato sauce. Your going to use a fork or whisk to scrabble it all together.
Now! your going to than turn on your stove onto medium/ high. Place your pot on the heated stove, pour all your chips into the pot. Even all your chips out!
Next, your going to pour your bowl of sauce into the pot and let it stand for about 2 minutes. After 2 minutes have past. Your going to use your wooden utensil to mix your chips and sauce all together. Don't dive into the pot and crack your chips. You want to start swiping the the edges and turn it over easy to the center of the pot. Your going to continuously do this through out the whole cooking session.
Your Chilaquiles should take about 20-25 minutes to complete.
Be sure to properly check that your chips have mixed well with the sauce and the yoke inside the pot is getting cooked all the way through.
I usually like to cook my Chilaquiles until some of my chips are crisp at the end but some others like it soft. So cook until you see what texture you prefer your food to be.
Once your done cooking, your going to serve your self a bowl or plate of Chilaquiles. Then next, add your slice of quesco fresco cheese and crumble it up on the surface of your food. Add your dash of sour cream on top.
And Waw La ! Your all done and ready to eat!
Thanks for reading !
Bon Apatite !
So, lets start what you will need for this fantastic recipe !
Ingredients:
1 frying pot ( soup pot in preferred)
1 wooded utensil for lifting fried chips
1 large bowl to set your chips to cool after frying
1 stack of corn tortillas (about 2 inches in height when stacked)
1 can of pure tomato sauce or if you prefer a hint of spice (El pato sauce)
1-2 large egg
1 small bowl for your sauce
1/2 teaspoon garlic salt (or if no salt wanted) 1/2 teaspoon of freeze dried mince garlic (fresh garlic optional)
2 teaspoon of freeze dried mince onion ( fresh onion optional)
1-2 cup of vegetable oil
1 tablespoon of sour cream
1/6 of a slice of quesco fresco cheese
Okay ! Lets start with grabbing your soup pot and placing your oil inside. Your going to place your pot on the stove to heat on low (low/medium). Once this is done, your going to grab your stack of tortillas and cut them all in half, then your going to cut each half's into 3 pieces. All together you should have 6 sliced stacks of tortillas.
Next, your going to start frying pieces of tortillas in your fried oil. Your pot of oil should have heated enough to fry. If not, turn up the heat so you don't place your tortillas in oil that will make them soggy. When your chips look golden brown, your going to scoop them out with your wooden utensil and place them in your large bowl to collect and cool off. I usually place a paper towel inside my bowl to soak up any excess oil that falls into the bowl.Once you have completed frying all your tortillas and then have a large bowl of chips to cook with. Your going empty your pot of oil into a safe container. You will no longer need oil any more.
After you drain your pot of oil and wipe it off with a napkin, your going to place it back on the stove.
Next, your going to grab your small bowl and open up your can of tomato sauce and pour into the bowl. Then this is when you add your mince garlic and onions into your bowl of sauce. Once this is done, your going to next crack open your large egg into the bowl of sauce.After placed all your ingredients into your bowl of tomato sauce. Your going to use a fork or whisk to scrabble it all together.
Now! your going to than turn on your stove onto medium/ high. Place your pot on the heated stove, pour all your chips into the pot. Even all your chips out!
Next, your going to pour your bowl of sauce into the pot and let it stand for about 2 minutes. After 2 minutes have past. Your going to use your wooden utensil to mix your chips and sauce all together. Don't dive into the pot and crack your chips. You want to start swiping the the edges and turn it over easy to the center of the pot. Your going to continuously do this through out the whole cooking session.
Your Chilaquiles should take about 20-25 minutes to complete.
Be sure to properly check that your chips have mixed well with the sauce and the yoke inside the pot is getting cooked all the way through.I usually like to cook my Chilaquiles until some of my chips are crisp at the end but some others like it soft. So cook until you see what texture you prefer your food to be.
Once your done cooking, your going to serve your self a bowl or plate of Chilaquiles. Then next, add your slice of quesco fresco cheese and crumble it up on the surface of your food. Add your dash of sour cream on top.
And Waw La ! Your all done and ready to eat!
Thanks for reading !
Bon Apatite !
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