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About the Recipe

• To prepare the chilaquiles there are many steps to follow but to make things easier, all this is divided into stages.
• We recommend making the chilaquiles with old tortillas because they acquire a better consistency when they are fried.
• Since the tortillas are fried to make the chilaquiles, a vegetable oil must be used because the olive oil is not good for frying dough.
• To make the chilaquiles epazote is used. Really try to get this herb because it gives a sensational flavor to the chilaquiles.
• The preparation time is of 45 minutes.
• This recipe is for 2 persons.

Ingredients

Cookware

Directions

1. Clean 1/2 chicken breast and put it in a saucepan.
2. Also add in the saucepan:

• 1/2 Onion (2.6 oz).
• 1 Garlic clove (.1 oz).
• The enough Water to cover the chicken breast.
• 1/2 tablespoon of Salt.

3. Bring the saucepan water to a boil over high heat.
4. When it boils cover the saucepan and leave the chicken cooking in the boiling water for about 20 minutes, until it is well cooked.

1. Cut 8 maize tortillas into triangles, then set aside.
2. Pour in a frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
3. Heat the frying pan oil over medium-high heat.
4. Put in the frying pan the tortilla triangles that were cut and fry them for about 2 minutes, until they are moderately fried; move them regularly with a skimmer or with a slotted spoon.

5. Transfer from the frying pan to some paper towels, with the skimmer or the slotted spoon, the tortilla triangles that were fried so they dry and the fat excess is absorbed; then set aside.

1. Put in another saucepan:

• 6 Tomatillos.
• 1 Jalapeno Pepper.
• The enough Water to cover all the ingredients.

2. Bring the saucepan water to a boil over high heat.
3. Leave the tomatillos and the chili cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.

4. Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the chili that were cooked.
5. Also add in the saucepan:

• 1/4 of an Onion (1.3 oz).
• 1 Garlic clove (.1 oz).
• Pepper to taste.

6. Blend very well the ingredients, then set aside.

1. Verify that the chicken that was left cooking is well cooked, its color must be white outside and inside; if not cook it for a longer time.
2. Take from the saucepan the chicken breast with the kitchen spoon, wait until it cools a little and shred it; then set aside.

1. Heat in the saucepan over high heat 1 tablespoon of olive oil.
2. Add in the saucepan:

• The Green Salsa that was prepared.
• 1 Epazote sprig.
• 1/2 tablespoon of Salt.

3. Mix the saucepan ingredients and wait for the salsa to boil.
4. When the salsa boils reduce to medium heat and cook it for about 5 minutes, until it thickens a little; stir occasionally.
5. Reduce to low heat, put in the saucepan all the tortilla triangles that were fried and mix them with the salsa without breaking them.
6. Incorporate in the saucepan the chicken that was shredded, mix the ingredients and cook the green chilaquiles with chicken for about 3 minutes, until the salsa has a very thick consistency; stir occasionally. Then set aside.

1. Cut 1/2 avocado into strips, then reserve.
2. Finely chop 1/4 of an onion (1.3 oz) and 1 coriander sprig; then set aside.
3. Discard the epazote sprig that was put in the chilaquiles.
4. Serve the green chilaquiles with chicken and add them the following ingredients:

• 2 tablespoons of Mexican Cream.
• The Onion that was minced.
• The Avocado strips that were cut.
• Sprinkle 2 tablespoons of crumbled Fresh Cheese.
• The Coriander that was minced.