Are you looking for recipe inspiration? Chilaquiles breakfast special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Chilaquiles breakfast What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Chilaquiles breakfast, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Chilaquiles breakfast delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make Chilaquiles breakfast is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chilaquiles breakfast estimated approx. 40 mins.
Well, this time, let's try it, and vary the Chilaquiles breakfast yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Chilaquiles breakfast using 9 ingredient type and 14 manufacturing steps. Here's how to make the dish.
spicy and yummy
Ingredients and spices that need to be prepared to make Chilaquiles breakfast:
- 35 corn tortillas
- 6 dried california chiles
- 6 dried chile de arol
- 2 garlic cloves
- 1 tsp onion powder
- 2 tsp salt
- 2 tbsp oil
- 1 1/2 cup shredded cheese
- 3 eggs
Steps to make a Chilaquiles breakfast
2
Cut all tortillas in quarters
3
Line oven racks or you can line cookie sheets and place all of the tortillas in 1 single layer. Do not over lap tortillas.
4
Bake tortillas for approx 10 to 15 min. Then turn over all tortillas a bake for another 5 to 10 min.
5
In the mean time, in a med stock pot fill half of the pot with water and put to boil.
6
Then add all of the dried chiles in boiling water. Cook for 5-8 min. Just enough to soften the chiles and release their lovely flavor.
7
reserve 1 cup of the water used and drain the rest. Place the dehydrated chilies, garlic, onion powder, salt and reserved liquid in a blender. Blend well for at least 4 minutes.
8
Get a large skillet and heat 1&1/2 tsp oil.
9
Once the oil is ready add the baked tortillas and mix well with the oil. Make sure to lightly coat all of them. Fry for 1 min.
10
Get a good colander to strain all of the chili sauce and pour it over the tortillas. If you need to add a few tablespoons of water to take out all the sauce from the blender thats fine. Make sure to secrete all of the sauce and throw away any seeds left in your colander. I use a flour colander I find it to be the best kind to use so no small seeds can get in your sauce.
11
Toss the sauce and coat all of the tortillas. Remove from heat.
12
Now you can use the remaining oil and fry eggs to top the cilaquiles if you like they are not necessary (but the yolk does work very well with the sauce)
13
Lastly top with your shredded cheese. I always use Cotija cheese which is a dry Mexican cheese. It can be found in any Mexican market and some big chain grocery stores.
14
To set up your plate you pile some chilaquiles, then add you egg/eggs if using. Top of with cheese.
