An
unrefined but yummy Mexican staple
We
like this dish that makes the most of old tortillas you may have stocked up in
the fridge. There are various version of chilaquiles. We like this version
which is similar to an entree Nelly discovered at Mexico Restaurant & Bar
in Atlantic City, N.J. Here’s the recipe:
What
you will need:
1
large skillet
1
small fry-pan
1
small sauce pan
1
wooden spatula
1
pair of metal tongs
1
(28 oz) can green enchilada sauce
2
cups cooking oil
1lb
thinly sliced beef steak
2
tbsns butter
1
cup queso fresco, crumbled
1
large yellow onion, sliced into thin rings
Sour
cream
10
to 12 corn tortillias cut into half-circles or quarters (they should also be at
least 3 to 5 days old)
Pinch
Salt & Pepper
Optional
Toppings:
1
batch Poor Man’s Black Beans or warmed canned beans
½
cup fresh cilantro, minced
Sour
cream
Cooking
& Directions:
Slowly
heat up green enchilada sauce in small sauce pan until it reaches a slow simmer
as you start cooking tortillas and then steak, which follows. Using small
fry-pan, deep-fry tortillas in hot oil until crispy then set aside on rack.
Season steak with pinches of salt and pepper then grill meat in large
skillet until browned on both sides for 3 to 5 minutes. Stir green
enchilada sauce well, then remove from heat. Quickly assemble parts of
chilaquiles with toppings as shown. Serve immediately.
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