Chilaquiles from Veracruz Recipe
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Servings Prep Time
4servings 1:15minutes
Cook Time
0:00minutes
Servings Prep Time
4servings 1:15minutes
Cook Time
0:00minutes
Ingredients
Instructions
  1. Step 1) 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.
  2. Step 2) 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.
  3. Step 3) 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.
  4. Step 4) Combine drained chile, tomato and remaining garlic clove in blender or food processor; cover and blend until smooth.
  5. Step 5) 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.
  6. 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.