Anyone knows how to prepare "chilaquiles"?

Question

I am Puerto Rican and my boyfriend is Mexican. From the DF to be more specific. He is wonderful and I want to surprise with some home exican cooking:) HELP!!!! Any recipes will be appreciated....

Answer 1

sorry about all the wrong answers but chilaquilles are no more than fried tortilla (corn )strips ,chopped onion,some garlic,and chile sauce -made with leftover enchilada sauce or stewed dried chiles,in the blender and cooked in a little oil or lard , fry the tortilla then in a pot put the strips with onions,cheese,a little cumin,some water and the chile sauce bring to a simmer keeping everthing moist add water as needed and do not stir !!! it'll make a messy masa (not good to the eye !! ) heat till cheese melts ,and your done (season w/salt as it cooks ) about 20 minutes or until the onions are soft !! enjoy !!

Answer 2

Mexican Chilaquiles
http://www.reluctantgourmet.com/hcchilaquiles.htm

Answer 3

Chihuahua Chilaquiles


2 onions -- diced
4 cloves garlic -- sliced
2 tablespoons vegetable oil
6 dried New Mexico chiles -- diced
2 jalapenos -- sliced
7 cups beef stock
7 cups leftover shredded beef chuck roast
10 ounces frozen corn kernels
15 ounces plum tomatoes (1 can) -- drained and diced
1 tablespoon toasted cumin seed
1 tablespoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon hot-pepper flakes
6 corn tortillas -- cut into thin strips
1 cup sour cream -- for garnish
1/4 cup sliced green onions -- for garnish
6 sprigs cilantro -- for garnish
Marinated Onions (see recipe) -- optional

1. In a large saucepan over medium heat, saute onion and garlic in oil until softened and translucent (4 to 5 minutes). Add chiles, stock, beef, corn, tomatoes, cumin, salt, black pepper, and hot-pepper flakes. Reduce heat to low and simmer, uncovered, for 45 minutes.

2. While chilaquiles simmer, heat oven to 350 degrees F. Toast
tortilla strips on a baking sheet in the oven until dried out and lightly browned (12 to 15 minutes); reserve.

3. Serve chilaquiles in a shallow soup bowl, topped with toasted
tortilla strips, sour cream, green onions, and cilantro sprigs. Serve Marinated Onions (if used), on the side.

Answer 4

Chicken Chilaquiles

4 large flour tortillas, cut into 1-inch strips
1/4 cup vegetable oil
1 cup diced/shredded cooked chickens or turkey
3/4 cup salsa (as spicy or mild as you like)
1 cup monterey jack cheese or mozzarella cheese, shredded
sour cream (optional) or guacamole (optional)

Preheat oven to 350 degrees.
Heat oil in a large skillet until hot.
Cook tortilla strips in hot oil for 30 to 60 seconds or until they are a light golden brown; drain on paper towel.
Place the tortilla strips in a lightly greased 2-quart baking dish.
Top with cooked poultry, salsa and shredded cheese.
Bake 30 to 35 minutes or until cheese is melted and bubbly around the edges.
Serve with sour cream or guacamole.

Answer 5

Chilaquiles

Ingredients

(4 servings)

6 Eggs
4 Corn tortillas
2 Avocados
2 Tomatoes
4 tb Lime juice
4 ts Olive oil
Salt and pepper to taste
2 tb Butter or margarine
2 Onions; finely diced
1 c Cooked beef, chicken or pork (diced or shredded)
1 ts Chili powder
1/2 ts Ground cumin
Cilantro


Instructions

BREAK THE EGGS in a mixing bowl and beat them lightly. Cut the tortillas into eighths and add to the eggs. Let sit 15 minutes. Cut the avocados in half from tip to stem, and remove the pit. Using a paring knife, slice the flesh in each half from tip to stem in 1/2-inch slices without cutting through skin. Using a large spoon, scoop the flesh out of the skin in 1 piece. Lay cut side down on each plate and fan out the slices. Cut the tomatoes into slices and lay slices next to the avocado. Drizzle with lime juice and oil, and sprinkle with salt and pepper. Heat the butter in a large skillet over medium heat and add the onion, chili powder and cumin. Cook, stirring occasionally, 5 minutes. Add meat; cook just until warmed. Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked to desired doneness. Arrange a mound of eggs on each plate next to the avocado and tomato. Garnish with some cilantro. Serve immediately.

Answer 6

Corn Chilaquiles
2 (16-ounce) jars Salsa - Homestyle Recipe
1 cup whole-kernel frozen corn
1 (7-ounce) can Diced Green Chiles
1 tablespoon or more Diced Jalapeños
3 cups coarsely crushed tortilla chips, divided use
3 cups shredded Monterey Jack cheese, divided use
1/2 cup shredded cheddar cheese
PREHEAT oven to 375°F. Lightly grease 2-quart casserole.
COMBINE salsa, corn, chiles and jalapeños in medium bowl. Layer 1 cup chips, 1 1/2 cups salsa mixture and 1 cup Monterey Jack cheese in bottom of prepared casserole. Repeat layers 2 more times ending with cheese.
BAKE for 40 to 45 minutes or until bubbly and cheese is melted; top with cheddar cheese. Bake for an additional 5 to 10 minutes or until cheese is melted. Cool on wire rack for 5 to 10 minutes. Top with green onions and sour cream, if desired.
Makes 6 servings
My neighbor makes this and it is very good..Hope this helps..