Chilaquiles estillo Machuy

by Christina J. Tovar, posted on 2009-10-27 21:15:24

 

 

My grandma Fidela made me chilaquiles once when I visted her in mexico. I was so excited to eat them I took one big bite y aye guey! They were hot. I suppose that’s where the name chilaquiles comes from. See the thing is my Machuy (other grandma) make chilaquiles with tomato sauce (entomatadas) so that’s what I was used to . The word chil-a-quiltil translates to chiles  and herbs in the Aztec language. So typically they are a mixture of tortillas and chile.

Here is Machuy’s way to make them:

• 2 cups oil for frying
• 1/4 cup chopped onion
• 30 (6 inch) corn tortillas, torn into strips 
• 2 teaspoons salt
• 1 tablespoon oregano
• 1 (7.75 ounce) can mexican style hot tomato sauce
• 1/2 cup water
• 1/2 cup shredded queso fresco cheese

1. In a skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown.

1. Drain on paper towels. Drain the skillet
2. Add salt and oregano
3. Mix tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes.
4. Sprinkle Cheese and cover with lid to make the cheese melt

 

 

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