melly's chilaquiles rojos
Traditionally, this is a peasant breakfast food made with last night's dinner. Stale chips, leftover chicken, etc. You're going to love this once you try it! Love at first bite. Mi Abuelita is from Mexico City and Mi Abuelita Grande opened a restaurant here in San Diego in the 40's and she made Mexican food taste authentic without too much work. This is one of those recipes. Quick, easy, scrumptious, satisfying and authentic! The only thing I changed was the amounts...I reduced the size to serve my family of 4.
prep time
cook time
method
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yield
Ingredients
- FOR THE SAUCE
- 1 - 28oz can tomatoes
- 3 - jalapeno peppers, stem removed, chopped
- 1 small yellow or white onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon lard
- CHILAQUILES
- 1 cup chicken broth, low sodium
- 8 ounces corn chips, triangle shaped
- 1 cup shredded or chopped chicken (leftovers are great)
- - mexican cheese (queso fresco) crumbled, to taste
- - sour cream, to taste
- 4 - eggs
- - cilantro, chopped, to taste
How To Make melly's chilaquiles rojos
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Step 1In a blender add tomato, jalapeno, onion and garlic. Blend until somewhat smooth.
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Step 2Heat lard in large skillet over medium-high heat. Add sauce and cook, stirring often, for about 5 minutes. Set to simmer.
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Step 3Pour in broth and stir. Add chips and cover with sauce. Lat simmer for about 4 minutes. Chips should soften, but not get mushy.
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Step 4Heat up chicken. Fry the egg.
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Step 5Assembly: Spoon some tortillas, top with Chicken, cheese, sour cream, egg and cilantro. (in that order).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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