Zutaten für Chilaquiles Con Chorizo
- 1 pound tomatillos (husked and rinsed)
- Poblano Chiles
- Yellow Onion
- Garlic Cloves
- Chicken Broth
- 1/2 cup heavy cream
- Fresh Cilantro
- Salt And Pepper
- Corn Tortillas
- Vegetable Oil
- Chorizo Sausage
- 1/4 cup chopped white onion
- Monterey Jack Cheese
- Mexican crema or sour cream, for garnish
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Zubereitung von Chilaquiles Con Chorizo
- **Prepare the Sauce:** Combine 1 pound tomatillos (husked and rinsed), 2-3 poblano chiles (roasted, peeled, and seeded), 1/2 medium onion (chopped), 2 cloves garlic (minced), 1 1/2 cups chicken broth, and 1/2 cup heavy cream in a medium saucepan. Bring to a simmer and cook for 10 minutes.
- **Season the Sauce:** Stir in 1/4 cup chopped cilantro, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- **Blend the Sauce:** Carefully puree the sauce in a blender until smooth. Leave a few small chunks for texture if desired.
- **Prep the Tortillas:** Preheat oven to 350°F (175°C). Cut 12 corn tortillas into sixths.
- **Fry the Tortillas:** Heat 1/2 inch of vegetable oil in a large skillet over medium heat. Fry the tortilla pieces until softened and slightly chewy, but not crispy (about 2-3 minutes per batch). Drain on paper towels.
- **Assemble the Chilaquiles:** Spread a layer of fried tortillas in a shallow 9x13 inch baking dish.
- **Layer the Filling:** Top with half of the tomatillo sauce, 8 ounces chorizo (cooked and crumbled), 1/4 cup chopped white onion, and 1 cup shredded Monterey Jack cheese.
- **Add Remaining Ingredients:** Pour the remaining tomatillo sauce over the chorizo layer. Top with the remaining cheese.
- **Bake:** Bake for 20-25 minutes, or until the cheese is melted and bubbly and the chilaquiles are heated through and gooey.
- **Garnish & Serve:** Garnish with a dollop of Mexican crema or sour cream and extra cilantro before serving hot.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
22g
Fat
105g
Carbs
14g