Godin who respects himself enjoys some delicious Chilaquiles Fridays at the office. Many of us will not be able to deny that at least on Fridays it is the law to go and buy some good Chilaquiles For everyone in the office, it doesn’t matter if they are green or red, the important thing is to have them, and that is because chilaquiles are one of the best options we have and one of the most important gastronomic traditions.
coming from the word chilaquilli of the Nahuatl Chilean = “aji and quintil = seasoning herb” which was later changed to chilaquilhas as meaning “typical Mexican dish made with corn tortillas, torn apart and cooked in sauce”. Despite this, it is also said that its first version is said to have been the aztecs the first ones that created the clash of cultures in New Spain, while others assure that they arose in a convent.
Now, the version that we bring you today is of Mayan chilaquiles, so you will have a version, which we have considered a combination between little pig Y Chilaquilesthat we are sure could become one of your favorites and we are sure you will love them.
mayan chilaquiles
Ingredients
- 1 cup of orange juice
- 1/2 achiote stick
- 2 cups of water
- 1 cube of tomato paste with chicken
- 1 tsp salt with onion (powdered)
- 3 tomatoes (in squares)
- 1 habanero chili
- 1 bag of caps
- 1 chicken breast (cooked and shredded)
- 1 package of panela cheese (shredded)
- 190g of half cream
- 1/2 red onion (finely chopped)
Preparation
- We will take the blender Orange juice with the achiotethe water, the cube, the salt with onion, the tomatoes and the habanero.
- We will take everything to the pan and stir constantly to prevent it from sticking.
- We will put the tortilla chips on a plate and bathe them with the sauce.
- Decorate with panela cheese, cream and onion.
- Serve and enjoy.