Ingredients with Measurements:
- 1 package of corn tortillas, cut into strips
- 1/2 lb of chorizo, crumbled
- 1/2 onion, diced
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- 1/2 cup of chicken broth
- 1/2 tsp of cumin
- Salt and pepper to taste
- 1/2 cup of queso fresco, crumbled
- 1/4 cup of cilantro, chopped
- 2 tbsp of vegetable oil
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the tortilla strips and cook until golden brown and crispy, stirring occasionally.
3. Remove the tortilla strips from the skillet and set aside.
4. In the same skillet, add the chorizo and cook until browned, breaking it up with a wooden spoon.
5. Add the onion and garlic and cook until softened.
6. Add the diced tomatoes, chicken broth, cumin, salt, and pepper to the skillet and bring to a simmer.
7. Add the tortilla strips back to the skillet and stir to combine with the chorizo mixture.
8. Cook for an additional 5 minutes, until the tortilla strips are softened.
9. Top with crumbled queso fresco and chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 24g
Protein: 18g
Sodium: 980mg
Substitutions for ingredients:
- Pork or beef can be substituted for chorizo.
- Feta cheese can be substituted for queso fresco.
- Vegetable broth can be substituted for chicken broth.
Variations:
- Add scrambled eggs to the skillet for a breakfast version.
- Use different types of cheese, such as shredded cheddar or monterey jack.
- Add jalapenos or other spicy peppers for extra heat.
Tips and tricks:
- Make sure to cook the tortilla strips until crispy before adding them back to the skillet.
- Use a wooden spoon to break up the chorizo while cooking.
- Top with additional cilantro and lime wedges for extra flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter for sharing.
Garnishes:
Top with additional queso fresco, chopped cilantro, and lime wedges.
Pairings:
Serve with a side of refried beans or guacamole.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the tortilla strips are not crispy enough, cook them for a few extra minutes.
- If the chorizo is too greasy, drain some of the excess fat before adding the onion and garlic.
Food safety advice:
Make sure to cook the chorizo to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Chilaquiles originated in Mexico and are typically served for breakfast or brunch.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve with a side of rice and beans for a complete meal.
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Region: Mexican