Best Chorizo Chilaquiles Recipes

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CHILAQUILES CON CHORIZO



Chilaquiles Con Chorizo image

Many years ago I traveled to Cancun with a friend for a little fun and sun. Rather than frequenting the Americanized restaurants on the beach strip, we ate our meals downtown in places frequented by locals. One particular morning, we tried chilaquiles for breakfast and I was in heaven. On returning, I went looking for a recipe to replicate the flavors and this one comes close. Though this recipe makes the dish from scratch, typically these are made largely from leftovers from the night before.

Provided by justcallmetoni

Categories     Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups tomatillos, husked and chopped
1/2 cup poblano chiles or 1/2 cup new mexico pepper, roasted and chopped
1/4 cup yellow onion, minced
2 garlic cloves, minced
3/4 cup chicken broth or 3/4 cup chicken stock
2 tablespoons whipping cream
3 tablespoons fresh cilantro, minced
salt and pepper
12 -16 stale corn tortillas, thick ones work the best
vegetable oil (for frying)
1 cup chorizo sausage, cooked and drained
1/2 medium onion, sliced in thin rings
2 cups monterey jack cheese
crema (garnish)

Steps:

  • To prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (In a pinch, I've substituted the whipping cream for equal parts milk and sour cream.) Add cilantro, salt and pepper. Puree in blender. I like mine to have a little bit of texture.
  • Pre-heat oven to 350 degrees.
  • Cut tortillas into sixths. Add 1/2 inch of oil to skillet over medium heat. Fry tortillas until chewy, but not as crispy as you would for chips. Drain on paper towels.
  • Create a layer of tortillas in a shallow baking dish. Top with half the sauce, chorizo, onion and cheese. Add remaining sauce. Bake 20-25 minutes until the dish is gooey. Serve piping hot with crema as garnish.

Nutrition Facts : Calories 699.9, Fat 44.7, SaturatedFat 21.2, Cholesterol 110.5, Sodium 1183.1, Carbohydrate 42.3, Fiber 6.5, Sugar 5.6, Protein 34.1

CHORIZO CHILAQUILES



Chorizo Chilaquiles image

I concocted this recipe as a combo of all the elements of traditional chilaquiles that I like- I added chorizo and some green chili, which makes it very flavorful and a bit spicy. There is no extra salt added due to the salt in the chorizo, queso, and chili. If your chorizo isn't so salty, feel free to add a little extra.

Provided by Teresa in CO

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 corn tortillas, sliced into 1/2 inch strips
vegetable oil (for frying- about 1 cup) or corn oil (for frying- about 1 cup)
8 ounces chorizo sausage (pork or beef)
6 eggs
1/2 bell pepper, chopped
1/2 cup onion, chopped
3 garlic cloves, chopped
2 cups salsa (or green chili, or enchilada sauce- whatever you like)
8 tablespoons queso fresco, for garnish
1/2 cup cilantro, fchopped, for garnish

Steps:

  • Heat veggie oil in a saucepan or skillet with high sides.
  • Fry tortilla strips in small batches until crispy but not too brown.
  • Let strips dry on a paper towel-covered plate.
  • Brown chorizo in a frying pan with the chopped pepper, onion and garlic. When cooked through, let chorizo and veggies drain on another paper towel-covered plate.
  • Wipe down the frying pan and use it to scramble eggs (adding a little oil or Pam to the pan). When they're almost set, add the chorizo and veggies back in, and mix in the tortilla strips. Add about a cup of salsa/chili until the tortilla chips become less crispy and more chewy.
  • When everything is well mixed, it's ready to be served! I add additional salsa/chili on top and garnish with queso fresco and cilantro.

Nutrition Facts : Calories 496.9, Fat 30.4, SaturatedFat 10.7, Cholesterol 367.1, Sodium 1600.8, Carbohydrate 29.3, Fiber 5, Sugar 6.1, Protein 27.6

CHILAQUILES WITH CHORIZO



Chilaquiles with Chorizo image

Provided by Amy Finley

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

6 ounces Mexican-style pork chorizo (recommended: Reynaldo's)
1 tablespoon vegetable oil
3 cups Stovetop Salsa, recipe follows
Tortilla Chips, recipe follows
4 ounces Cheddar, grated
4 ounces Monterey Jack, grated
1/2 cup sour cream
1 small red onion, finely diced
1/4 cup chopped fresh cilantro leaves
6 Roma tomatoes
1 large yellow onion, root removed, peeled, and halved
1 jalapeno, stemmed
2 cloves garlic, peeled
1 teaspoon salt
1 cup loosely packed fresh cilantro leaves and stems
1 cup loosely packed fresh cilantro leaves and stems
Freshly ground black pepper
3 cups canola oil
36 corn tortillas, cut into 8 wedges
Salt
Sweet paprika

Steps:

  • Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.
  • In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side.
  • In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.
  • In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips. (See Cook's Note)

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