Chilaquiles One Of The Best Recipes With Masa

CHILAQUILES: ONE OF THE BEST RECIPES WITH MASA

Steps:

• Mix the dough. Mix in a bowl the maseca with water and add a little salt. Make sure it's moist. If it isn't you can add spoonfuls of water until it's just right and set it aside for ten minutes with a kitchen towel.
• Divide the masa. Then make 15 (or 12 if you want a lot of tortillas) equally sized balls. Heat up the pan to medium-high.
• Shape the tortillas. Cover both sides of the tortilla press with plastic. Take one, place it in the middle and press it. Once you open it grab the plastic and drop the tortilla into your other hand.
• Fry the tortillas. Add cookie oil on the pan and cook each side of the tortilla for a little less than a minute on each side. You want to see some brown spots and a bit of bubble up.
• Dry the tortillas. Put them inside a kitchen towel so do away with some of the oil.
• Cook the vegetables. Heat up a saucepan to medium and drop in the tomatillos, serrano peppers, and the garlic clove. Cover it with water and let it simmer for about 10 to 15 minutes until the tomatillos are soft.
• Remove the water. Take out the water, only leaving in about a quarter of it.
• Blend the cooked vegetables. Drop all of this into the blender and blend it until you get a sauce-like consistency.
• Fry the tortillas. Drop a bit of oil in the skillet and fry the tortillas until they get crispy after cutting them into strips.
• Heat the skillet. Clean the skillet and then add another bit of oil and heat it up to medium.
• Cook the sauce. Once it's hot, add in the sauce with the epazote leaves and let it cook for about 5 minutes. Add a little bit of salt and make sure that it doesn't burn.
• Stir the tortillas. Add in the tortillas, and stir them around
• Add the chicken. Then add in the chicken, cover with salsa and cook it all together for 2 minutes.
• Serve. Serve on a plate and add in the crumble cheese, onion, cilantro, and on top of everything the cream cheese.

BREAKFAST CHILAQUILES

Steps:

• Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
• Whisk eggs, salt, and pepper together in a bowl. Stir in Cheddar cheese.
• Pour egg and cheese mixture into the skillet; cook and until eggs are firm, about 5 minutes. Pour enchilada sauce on top.