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Chilaquiles
Simple and quick Chilaquiles |
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You will need a small amount of Vegetable oil maybe 5 Tablespoons or whatever amount you need based on the size of the non stick skillet being used. to be able to cook down the tortilla's, 8 inches of Spicy Chorizo, 1/2 cup of chopped onion, 1.5 cans of El Pato Sauce for kick! and about 25 corn tortilla's then lastly 1 Cup of Grated Parmesan for the top of the Chilaquiles Yum Yum Yum.
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First thing to do is break up anywhere from 5 inches at the least for less spiciness or use up to 1 whole Spicy Chorizo sausage to give this little dish some real kick! Place Spicy Chorizo Sausage into a nice sized non stick skillet, then you add the 1/2 cup of Chopped Onions to the pan, Cook the Sausage thoroughly and let the onions simmer down a little say about no longer than 5 min or so on a low-med heat, make sure to cut or tear all your corn tortilla's into smaller pieces such as little squares. Heat the 5 Tablespoons Vegetable oil in the same skillet and cook them to desired crispness not to crunchy or anything just like making a potato chip but not cooking it as much, once that is done you can add the 1 to 1.5 cans of El Pato Sause to the mix gradually and after the sauce incorporates then you simply turn the heat down to low or simmer depending on your stove top and top it off with 1 or more cups of Grated Parmesan to your liking and then just cover your Chilaquiles with a clear lid and watch it carefully as to not burn the ingredients at the bottom and wait for the cheese to melt on this lower temp and then if you can wait long enough to let it cool down some it will be so very very good! Served as a main dish or also it can be an appetizer your choice :)
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Preparation Time: 15 min |
Serves: Serves 4-5 |
| Recipe Origin: Mexico |
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Submitted by: |
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Tommy Miller
California
United States |
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| This recipe has been viewed 2115 times. |
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