Welcome to Paulina Kitchen! On this occasion we come to talk about one of those Mexican dishes that hug your soul: the green chilaquiles .
In this culinary tour we will discover how to do green chilaquiles with their secrets, their stories and, of course, its good dose of green sauce for chilaquiles that makes us cry with emotion (or itching, the taste depends).
So prepare the tortillas and let yourself be carried out by this recipe that, not only is tasty, but also is Mexican identity and culture.
Content table
About green chilaquiles
Green Chilaquiles are one of the most traditional breakfasts in Mexico. They are prepared with totopos (that is, fried or toast tortillas), bathed in a generous green sauce (such as green enchiladas ), and then they are thrown out: shredded chicken , starry egg , cream, cheese, cheese, onion ... and if one gets creative, even carnitas , chorizo or refritos beans .
Green chilaquiles with chicken are a classic because they have that balance between protein, carbohydrate, acidity and itching that simply works. But the good thing about this recipe is that it is very flexible.
THE ORIGIN OF THE MEXICAN CHILARES: LOVE TO THE OLD TOTILLA
This culinary wonder originated as a recipe for use . In other words: when nobody wanted the tortillas of the previous day , someone had the brilliant idea of cutting them into triangulitos, frying them and drowning them in green sauce, as in this case , or in red sauce, such as the red chilaquiles .
Today the Mexican Chilaquiles are served in restaurants with rimbombant names, but their soul is still humble: take advantage of what is there, and turn it into culinary gold. There is no waste, only creativity.
Green Chilaquiles Recipe: History and passion with tortillas
Green chilaquiles have a story that dates back to pre -Hispanic kitchens. In fact, the name comes from the Nahuatl "Chīlāquilitl", which means something like "herbs in Chile." Although what we know today as Chilaquiles includes totos ( Mexican Nachos ) in sauce, the base is that mixture of daily ingredients transformed by fire.
With the passage of time, the recipe for green chilaquiles was changing and adding ingredients . In the colonial era, he began to add cream, cheese and meat . Already in the twentieth century, with the industrialization of corn, the Chilaquiles became a very popular dish, especially in family breakfasts.
The secret of a good green sauce for chilaquiles
The green sauce for chilaquiles is the soul of the dish. It has to have that just balance between tomatillo, chile, garlic, onion and coriander . Neither very watery nor very thick, nor so spicy that it makes us cry, nor so soft that it seems agüita.
The secret is in roasting the ingredients before liquefying them . That gives depth, the volume to the acidity of the tomatillo rises, and takes away the raw garlic and onion flavor. Gold Tip when preparing green chilaquiles.
Tips to make green chilaquiles with glory flavor
- It is not worth using stockbroops , if they can, make them at home with corn tortillas of the previous day . Cut them, fry them and drain them well. The oil must be hot but not so much as to jump the totos.
- The green sauce must be hot at the time of throwing it. No totopes soaked in cold liquid.
- Once the totos are bathed, you have to serve quickly. If they let stand, they are watery.
Key characteristics of chilaquiles in green sauce
- Crispy but soft : that intermediate texture is what defines green chilaquiles. A moderate crunch with a soft heart.
- Balanced acid and spicy taste : the tomatillo gives acidity and the serrano or jalapeño Chile puts the candle. But you have to balance, it's not about suffering.
- Total versatility : green chilaquiles can be served with egg, fresh cheese, cream , avocado (avocado), refritos beans or even carnitas.
- Fast and easy : once we have the sauce and the totopes , put together the plate of green chilaquiles it takes 5 minutes.
- Perfect to take advantage of : old tortillas?, Chicken that left? Welcome all.
- With history and with soul : they are not just food, they are culture. They remind you of grandmother's house, to breakfast after a party, at home.
7 tips and tips to prepare green chilaquiles with chicken
- Fry with clean oil : do not boil the tortillas in used oil. We want green chilaquiles with a clean flavor.
- Add fresh coriander at the end : it gives you a fresh aroma that lifts the chilaquile dish in green sauce.
- A splash of acid cream: it lowers the itching and balances flavors.
- Fresh or grated cheese : No molten cheese Nachos.
- Use chicken broth to lighten the sauce : a grandmother tip that gives homemade flavor.
- For Brunch Dominguero : accompany the green chilaquiles with chicken with michelada or orange juice with chili and salt.
- Serve with refused beans and fried male banana : if you want to raise the level to the chilaquile plate in green sauce, this combo is unbeatable.
Follow on Instagram ( here )
and on YouTube that I upload new recipes every week ( click here )
Green Chilaquiles Recipe
Yields: 4 portions
Preparation time: 1 hour
Ingredients
- 10 corn tortillas of the previous day
- 500 g of tomatillo
- 1/2 white onion
- 2 garlic cloves
- 2-3 mountain chiles (adjust to taste)
- 1/2 cup of fresh coriander
- 1/2 cup of chicken broth
- 1 cup of cooked and crumbled chicken (optional)
- 2 star eggs (optional)
- 1/2 cup of acid cream
- 1 sliced avocado
- 1/2 cup of crumbled fresh cheese
- Purple onion slices
- Extra chopped coriander to decorate
- Salt to taste
- Vegetable oil (amount needed to fry)
How to do green chilaquiles step by step
- Cut the tortillas into triangles. Fry in hot oil until golden and crispy. Drain on absorbent paper. Reserve.
- For green sauce, roast the tomatillos, onion, garlic and peppers in a comal or pan without oil, until they are slightly burned on the outside.
- Lique the roasted ingredients together with the coriander, the chicken broth and salt to taste until you get a homogeneous green sauce.
- Heat the sauce in a wide pan over medium heat. Let boil gently for 5 minutes.
- Add fried totopos just before serving and mixing carefully so that they are impregnated well, but without getting rid.
- Incorporate crumbled chicken (if used) and heat 1-2 more minutes.
- Serve the green chilaquiles with cream, fresh cheese, avocado, purple onion and a little more coriander on top.
- Place a starry egg on each portion if desired.
