And this is what Mexican people do when they have some old tortillas at home, they make chilaquiles, for breakfast.Chilaquiles are made of old tortilla wedges that are simmered in a tomato-chili salsa until soft and topped with chicken, Cotija cheese and Mexican crema....perfection.
Traditionally tortilla wedges are deep fried but I simply do not do it, instead I dry them in the oven until hard. I have tried both versions and think that deep frying tortillas is not necessary.
I also couldn't find Cotija cheese and Mexican cream here in Munich so I replaced the cheese with parmesan and cream with crème fraîche mixed with a tiny bit of milk.
Chilaquiles
serves 2
8 tortillas (day old), cut in wedges
6 tomatoes
2 jalapeños
2 small onions
2 garlic cloves
2 tbsp chopped fresh coriander
3 guajillo chillies
6 tomatoes
2 jalapeños
2 small onions
2 garlic cloves
2 tbsp chopped fresh coriander
3 guajillo chillies
2 ancho chilies
about 1-2 dl chicken stock
about 1-2 dl chicken stock
200 gr chicken meat
1 onion, carrot and garlic clove
4 tbsp crème fraîche mixed with a bit of milk
coarsely grated parmesan
coarsely grated parmesan
Put the tortilla wedges on a baking sheet and bake on 160 C until hard, takes about 20 minutes. Boil the chicken with the onion, carrot and garlic clove until done. Take out on a plate and let cool. Keep the stock.
Core the tomatoes, clean jalapeños and onions, cut in half. You do not need to peel the garlic. Put all the vegetables on a baking sheet, toss with some olive oil and put in the oven until everything is roasted, about 25 minutes on 180 C.
Core the tomatoes, clean jalapeños and onions, cut in half. You do not need to peel the garlic. Put all the vegetables on a baking sheet, toss with some olive oil and put in the oven until everything is roasted, about 25 minutes on 180 C.
In the mean time soak the guajillo and ancho chillies in hot water, and let sit for about 20 minutes.
When vegetables are done, squeeze out the garlic and put all the vegetables in a food processor together with soft guajillo and ancho chillies and mix until smooth. Add chopped cilantro. I do not have a food processor so I chop everything, which gives the salsa quite nice texture with some pieces here and there.
When vegetables are done, squeeze out the garlic and put all the vegetables in a food processor together with soft guajillo and ancho chillies and mix until smooth. Add chopped cilantro. I do not have a food processor so I chop everything, which gives the salsa quite nice texture with some pieces here and there.
Put the tortilla wedges in a pan, pour over the salsa and some chicken stock. Let simmer for couple of minutes, tortillas should become completely soft and the salsa should not be watery.
Shred the chicken meat and put on the top of tortilla wedges in salsa. Spread the crème fraîche and parmesan over and serve.
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