Mexican chilakiles dish made from tortilla chips (or hardened tortillas) in a spicy sauce with meat and cheese. Usually him served for breakfast, but can also be prepared for dinner. In big casserole containers are laid out layer by layer tortilla chips, their you must pre-deep-fry, tomato sauce with chorizo sausages and chipotle in adobo sauce and grated cheese. It is better to take several types of cheeses so that the casserole tastes more multifaceted. Chilakiles warms up in the oven until cheese is melted, and served with scrambled eggs. It turns out very appetizing and hearty, with a rich taste of cheeses, sweet tomatoes and smoked острых перцев. 
Time: 1 hour. 30 min. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 onion, diced into 0.5 cm cubes.
- 4 cloves of garlic, crushed and chopped
- 1 jalapeno pod, peeled and chopped cubes
- 2 – 3 fresh chorizo sausages, shell remove, minced crumble
- 1 bunch of fresh cilantro, leave half the leaves to serve, chop the rest with the stems finely
- 1 – 2 chipotle peppers in adobo sauce, diced in small cubes + half a sauce from a jar weighing 200 gr. (optionally add more peppers)
- 1 can (800 gr.) Canned plum-like tomatoes, grinded through a vegetable mill
- Rapeseed oil, for frying
- 10 corn tortillas with a diameter of 15 cm., Each cut into 6 pieces
- 1.5 tbsp. grated oaxaca cheese or monterey jack
- 1.5 tbsp. crumbled queso fresco cheese
- 6 large eggs
- 1 lime sliced for serving
- 1 tbsp. sour cream
Recipes with similar ingredients: tortilla, chorizo sausage, pepper jalapeno, chipotle pepper in adobo sauce, plum tomatoes, cheese keso fresco, oaxaca cheese, Monterey jack cheese, lime, sour cream, eggs
Recipe preparation:
- Cover a large pot with olive oil. Add onions, salt and put on medium heat. Fry the onion until soft and the appearance of a strong aroma, 8-10 minutes. Add garlic, jalapenos and chorizo and fry for another 3-4 minutes, breaking the minced meat with a spoon.
- Add chopped cilantro, chipotle, adobo sauce and tomatoes. Salt to taste. Stir in 1 tbsp. water, increase the fire to maximum, bring to a boil and reduce heat. Cook with slow boil for 30-35 minutes, or until the mixture thickens a little. Taste and salt if necessary.
- While the sauce is being cooked, fill a large saucepan about 7 cm. rapeseed oil. Heat the oil over medium heat to approximately 190 ° C. (or throw a slice of tortilla into the oil when it hiss and becomes crispy, the oil is hot). While the oil is warming up, put a couple paper towels on a baking sheet and place next to the stove. When the oil will heat up, bake the tortillas in batches so that of them crispy chips turned out. Put the oil chips on paper towels to drain excess fat and sprinkle with salt.
- Preheat the oven to 175 ° C. In a large bowl, mix a third all the chips and the third part of tomato sauce and cheeses. Lay out a mixture of chips on the bottom of a large heat-resistant container, then on top add another third of chips, sauce and cheeses. Repeat the same with remaining chips, sauce and cheese. Bake for 15 minutes, or until the cheese will not melt.
- When the casserole is ready, pour it into a large pan some olive oil. Add the eggs (you probably have to cook in batches to fry them all) and heat the pan to high heat. Fry the eggs until the whites are frozen and the yolks should stay warm and liquid for about 4 minutes. Lay Fried Eggs on the surface of the chips. Sprinkle whole leaves of cilantro. Serve with slices of lime and sour cream.
