Chilaquiles from Veracruz
1 hr 15 mins
1 hr 15 mins
- Approximately 1 quart Mazola® Corn Oil
- 10 to 12 corn tortillas, each cut into 6 wedges
- 2 cups cold water
- 8 ounces boneless skinless chicken breasts
- 2 teaspoons Mazola® Chicken Flavor Bouillon Powder
- 1 small yellow onion, chopped
- 2 sprigs cilantro
- 2 large cloves garlic, divided
- 2 tablespoons Mazola® Corn Oil
- 1 dried ancho chile, stem and seeds removed
- 1 cup hot water
- 1 large ripe tomato, cut into quart ers
- Shredded lettuce
- 1 cup sour cream
- 1 avocado, peeled and cubed
- 1 small red onion, sliced
- 1/2 cup (2 ounces) crumbled Mexican farmer cheese (Queso Blanco OR Queso Fresco) OR shredded Monterey Jack cheese
- Pour oil into a large skillet to depth of 1/2-inch. Heat to 350°F over medium to medium-high heat. Add tortilla wedges half at a time; fry 2 minutes, turning once, or until firm but not brown. Drain on paper towels.
- Combine cold water, chicken, bouillon, yellow onion, cilantro and 1 clove garlic, minced. Bring to boil, stirring to dissolve bouillon. Reduce heat, cover and simmer 20 minutes or until chicken is tender. Remove chicken; shred and set aside. Reserve chicken broth for later use.
- Heat 2 tablespoons corn oil in a large skillet over medium-high heat. Add ancho chile; cook 1 minute on each side. Remove chile to small bowl. Cover with 1 cup hot water; let stand 20 minutes; drain.
- Combine drained chile, tomato and remaining garlic clove in blender or food processor; cover and blend until smooth.
- Cook chile mixture (in same skillet used for chile) over medium-high heat, 3 minutes, stirring frequently. Add reserved chicken broth; simmer 5 minutes. Add tortillas; stir gently to coat with sauce.
- To Serve: Line a large platter with shredded lettuce. Arrange chilaquiles (tortilla mixture) on lettuce. Top with sour cream, shredded chicken, avocado, red onion and cheese. Serve immediately.