This dish of chilaquiles in green sauce is a classic Mexican breakfast. It is delicious the day after a good party accompanied by a cold Corona beer, the small bottle.
CHILAQUILES IN GREEN SAUCE
Ingredients
4 Portions
- 10 green tomatoes
- 4 serrano peppers
- 1 clove garlic, finely chopped
- 8 tortillas, cut into triangles and from the previous day
- oils
- 1/2 cups onion, chopped
- 2/3 cups fresh coriander, chopped
- 3/4 cups fresh cheese, fallen apart
- 1/3 cups sour cream
Preparation
In a pot put green tomatoes without a peel and chilies and fill with water until covered. Put on low heat.
Put the tomatoes, chilies and 1/3 of the water in which they were cooked into the blender and puree until a sauce forms.
In another large pot, place the sauce, season with salt and cook over medium heat until it reduces a little and concentrates the flavors, for about 5 minutes. Keep warm.
In a large pan, pour about 1 cm (.39 inches) of oil. Fry half the tortillas until golden brown, for about 3 minutes.
Repeat the previous step with the rest of the tortillas.
Put the tortillas on disposable kitchen towels to drain the fat a little.
Leave 1/4 cup of the oil that was used and return all the tortillas to the pan.
Add the onion and cover the pan. Let it cook until it is translucent, for about 4 minutes. Stir from time to time so it does not brown or burn.
Add the sauce and cook stir another 3 minutes.
Serve the chilaquiles and place the cream, fresh cheese and chopped cilantro on top.
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