Ingredients with Measurements:
- 1 package of corn tortillas (12-16 tortillas)
- 1 can of diced tomatoes (14.5 oz)
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 jalapeño pepper, seeded and diced
- 1 tsp of chili powder
- 1 tsp of cumin
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1/2 cup of chicken broth
- 1 avocado, diced
- 1/2 cup of sour cream
- 1/4 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the tortillas into bite-sized pieces and spread them out on a baking sheet. Bake for 10-12 minutes, or until they are crispy.
3. In a large skillet, heat up some oil over medium heat. Add the diced onion and cook until it is translucent.
4. Add the minced garlic and diced jalapeño pepper to the skillet. Cook for another minute.
5. Add the can of diced tomatoes, chili powder, cumin, salt, and black pepper to the skillet. Stir to combine.
6. Add the chicken broth to the skillet and bring the mixture to a simmer.
7. Add the baked tortilla pieces to the skillet and toss them in the tomato sauce until they are coated.
8. Cook the chilaquiles for 3-5 minutes, or until the tortilla pieces have softened slightly.
9. Remove the skillet from the heat and add the diced avocado, sour cream, and chopped cilantro. Toss to combine.
10. Serve the chilaquiles with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat per serving: 21g
Carbohydrates per serving: 36g
Protein per serving: 7g
Substitutions for ingredients:
- Corn tortillas can be substituted with flour tortillas.
- Diced tomatoes can be substituted with tomato sauce.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add shredded chicken or ground beef to the skillet for a heartier meal.
- Top the chilaquiles with shredded cheese before serving.
- Use different types of peppers, such as serrano or poblano, for a different level of heat.
Tips and tricks:
- Make sure to bake the tortilla pieces until they are crispy, as this will prevent them from becoming too soggy in the tomato sauce.
- Use tongs to toss the tortilla pieces in the tomato sauce, as this will prevent them from breaking apart.
- Serve the chilaquiles immediately after adding the avocado and sour cream, as they can quickly turn brown.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chilaquiles in a skillet over medium heat until they are heated through.
Presentation ideas:
Serve the chilaquiles in a large, shallow bowl.
Garnishes:
Garnish with additional chopped cilantro and diced avocado.
Pairings:
Pair with a side of refried beans or Spanish rice.
Suggested side dishes:
Refried beans, Spanish rice, or a side salad.
Troubleshooting advice:
- If the tortilla pieces become too soggy in the tomato sauce, try baking them for a few extra minutes to make them crispier.
- If the chilaquiles are too spicy, try reducing the amount of chili powder or omitting the jalapeño pepper.
Food safety advice:
Make sure to cook the chicken broth and tomato sauce to a simmer to ensure that they are heated through.
Food history:
Chilaquiles are a traditional Mexican dish that are typically served for breakfast or brunch.
Flavor profiles:
This dish is savory and slightly spicy, with a creamy and tangy finish from the avocado and sour cream.
Serving suggestions:
Serve the chilaquiles with lime wedges on the side for a bright and fresh flavor.
Related Categories
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Region: Mexican
Taste: Spicy, Tangy, Creamy, Savory, Herbaceous