Pastel De Chilaquiles Al Horno Recipes

PASTEL DE CHILAQUILES AL HORNO

Steps:

• Bate bien, con un batidor de varillas, 3/4 taza de la salsa y la leche en un tazón grande. Incorpora los totopos, 1 taza del queso y 1/4 taza de cebollitas; tapa la mezcla. Refrigérala durante 8 horas por lo menos.
• Calienta el horno a 375ºF. Cubre por fuera un molde de aro desmontable (9 pulgs.) con papel aluminio resistente; rocía el lado de adentro con aceite en aerosol. Vierte la mezcla de huevo en el molde preparado.
• Hornea la cazuela, destapada, durante 45 min. o hasta que el centro se cuaje. Ponle encima el queso restante; hornéala durante 5 min. o hasta que el queso se derrita.
• Pon encima las cebollitas restantes y el tomate. Sírvela con la salsa restante y la crema agria.

CHILAQUILES CON POLLO: TORTILLA CASSEROLE WITH CHICKEN BREAST

Steps:

• In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes. In a blender puree the tomatillos, chiles, garlic, and onions using enough of the tomatillo water to make a sauce consistency. Strain.
• Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet heat the oil, fry the tortillas until crisp and remove from heat.
• In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips.
• In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft.
• In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips, cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.

CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)

Steps:

• Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
• Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
• Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
• In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
• Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
• Serve with guacamole, refried black beans and pico de gallo on the side.

CHILAQUILES TACO

Steps:

• Saute onions, tomatoes, and jalapeno peppers in a cooking pan. Add 2 eggs; mix together. Add crispy chips and cheese. Serve in hot flour tortilla; garnish with cilantro.

CHILAQUILES WITH ANDREA MARES RECIPE BY TASTY

Steps:

• In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over [level] heat. Cover cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
• Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup (60 g) of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
• Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups (480 ml) of heated oil.
• Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
• Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
• Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
• Serve immediately.
• Enjoy!

PASTEL DE CHOCLO

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
• Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.
• Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.
• Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.
• Preheat the oven to 350 degrees F (175 degrees C).
• Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.
• Bake in the preheated oven until golden brown on top, about 20 minutes.