How To make Chilaquiles En Salsa Verde
2 Tortilla, corn; stale, cut
-into pieces and fried 1 c Salsa verde
1/3 c Chicken, poached, shredded
2 tb Sour cream, thick
2 tb Queso fresco; crumbled
2 tb Onion; finely chopped
In a frying pan heat oil about half an inch deep, and fry the tortilla strips until they are pale gold, but not too crisp. Remove and drain on paper towels. Heat the sauce, and when it is bubbling, add the tortilla pieces and cook 3 minutes. Pour into a dish and cover with the chicken, sour cream, and cheese. Grill (broil) until the cheese melts and serve, topped with the onion. The Cuisines of Mexico Diana Kennedy per Sandee Eveland Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On 4 AUG 1995 123941 ~0600
How To make Chilaquiles En Salsa Verde's Videos
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La mejor salsa verde para chilaquiles, enchiladas y tacos
Tips para que no se te amargue la salsa verde:
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CHILAQUILES| Green Chilaquiles Breakfast | Salsa Verde Chilaquiles
Today I am making a quick breakfast of chilaquiles using green salsa. This is week two of self quarantine and this is a great way to use leftover salsa and dry corn tortillas. You can use any salsa red or green and add the toppings of your choice.
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INGREDIENTS
5 to 6 corn tortillas
cooking oil for frying
1 to 1 1/2 cups green salsa (or salsa of choice)
half of a small onion (thinly sliced)
shredded cheese of choice
Top with Cotija cheese (similar to parmesan or pecorino Romano)
Mexican table cream
fresh avocado
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Self Quarantine Cooking
Chilaquiles Recipe
Salsa Verde Chilaquiles
Green Chilaquiles Recipe
The Best Mexican Chilaquiles You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to eat the Mexican breakfast of champions with this ultimate guide to making the best chilaquiles at home.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jennifer McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
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