Chilaquiles

Name: How to cook Chilaquiles - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

J. Boo

Chilaquiles

I first tried this at a restaurant that recently closed due to hard times, so I thought I'd try my best to make it myself! I used a medium sized skillet and portioned these out over 3 large meals, each for 2 large mammals. (Feel free to adjust ingredients based on taste buds and size of cookware!)

Ingredient

Food ration :

6 servings

Cooking time :

1 hr

28 oz

can of peeled whole tomatoes

8 oz

can of diced chilis

mushrooms, chopped

15 oz

can of corn, drained

2 lbs

chicken

1.5 cups

chicken broth

large onion thinly sliced

1 head

garlic finely chopped

1 bundle

chopped cilantro

Cooking instructions

* Step 1

(Sauce may be prepped the day before). Combine tomatoes and chilis into blender and blend until almost smooth. In a large container, combine this mixture with corn, chopped mushrooms, and a pinch of the garlic and onions. Set aside.

* Step 2

Note: For the chicken, I used my pressure cooker (set to poultry) and cooked it for 45 min. This way I get even cooked chicken I can easily shred it and get some amazing stock, but you may prep the chicken however you like.

* Step 3

In a pressure/slow cooker, combine chicken, broth, and adobo seasoning and cook. Salt & pepper to taste. After cooking, separate meat from remaining stock. Save stock for later.

* Step 4

The next steps will require you to judge portions based on cookware size and desired portions.

* Step 5

Add oil to skillet. Cook onions until edges are slightly brown. Throw in garlic and cook for 1 min.

* Step 6

Pour sauce mix onto skillet and bring to a simmer. Add saved chicken stock if available (or add original stock). Cook for 5 min, occasionally stirring, until sauce starts to thicken.

* Step 7

Remove from heat and add chicken. Mix and allow to cool for 3-5 min. Note: I learned that allowing the food to cool let the chicken absorb more of the sauce and prevented the tortilla chips from getting too soggy too quickly when added.