Best Costa Rican Chilaquiles Tortilla Meat Recipes
COSTA RICAN CHILAQUILES (TORTILLA & MEAT)
Use your imagination of this recipe, empty the fridge into the tortillas. Make it as spicy or as bland as you want
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Fill each tortilla with meat, fold in half.
- Dip the folded tortilla in the beaten egg and fry on a skillet in oil.
- Brown on both sides.
- Arrange the tortillas in an oven proof dish.
- (you can prepare the dish up to this point and do the final steps just before serving) Cover the tortillas with the tomato sauce, garlic, jalapenos and cheese.
- Season with salt & pepper.
- Bake for 15-20 minutes or until hot through.
- Serve with black beans and rice.
RAMONA'S CHILAQUILES
A dear neighbor shared this recipe. She used to make it from scratch, but my version takes a few shortcuts. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and chorizo with onion and garlic over medium heat until beef is no longer pink, 5-7 minutes, crumble meat; drain. Stir in both cans of tomatoes; bring to a boil. In a greased 1-1/2-qt. or 8-in.-square baking dish, layer 2 cups chips, half of the meat mixture and 1/2 cup cheese; repeat layers., Bake, uncovered, until cheese is melted, 12-15 minutes. Sprinkle with cilantro. If desired, serve with toppings.
Nutrition Facts : Calories 573 calories, Fat 35g fat (14g saturated fat), Cholesterol 110mg cholesterol, Sodium 1509mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
CHILAQUILES
A wonderful brunch dish, often served for breakfast in Mexico as a way to use up the previous day's leftovers. But the combination of crunchy tortillas, spicy tomato sauce, and melted cheese is so irresistible you'll want to make it just for its own sake. If you do not want to fry the tortillas, you can either bake them until quite crisp-this will take 15 minutes or so-or simply substitute unsalted (or lightly salted) corn tortilla chips.
Yield makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to warm. Put the tortilla strips on a baking sheet and let them dry out in the oven for about 5 minutes. Meanwhile, put 1 inch of oil in a large deep heavy skillet over medium heat. Remove the tortilla strips from the oven and raise the oven temperature to 350°F.
- When the oil is hot, add some tortilla strips and cook until almost crisp. Remove and drain on paper towels. Repeat with the remaining tortilla strips.
- Carefully drain all but 2 tablespoons oil from the skillet. Set the skillet over medium-high heat and add the garlic, onion, and chiles and cook, stirring, until softened, about 3 minutes.Add the tomatoes, cook until softened, then stir in the chicken stock. Bring to a boil, then lower the heat and simmer until thickened, about 20 minutes. Season with salt and pepper, then stir in the eggs.
- Coat the bottom of a glass or ceramic baking dish with some of the sauce. Put an even layer of tortilla strips on top of the sauce and sprinkle the cheese on top of the tortilla strips. Repeat this layering, ending with sauce and cheese.
- Cover with foil and bake until the cheese bubbles, about 20 minutes. Cool slightly, garnish with crema and cilantro, then cut into squares and serve.
- Add 1 1/2 cups shredded cooked chicken, turkey, beef, or pork to the simmering tomato sauce. Proceed as in the original recipe.
- Do not stir the eggs into the sauce, but make the chilaquiles without them. Instead, top each serving of chilaquiles with a fried egg.
- Omit steps 4 and 5, but make sure your skillet is ovenproof. After the sauce has thickened, remove it from the heat and stir in the tortilla strips and cheese. Bake, uncovered, for 20 minutes, cool slightly, then scoop onto serving plates and garnish as directed.
- Omit steps 4 and 5. Divide the tortilla strips among serving plates and top with the tomato sauce, cheese, crema, and cilantro. Serve immediately.
TORTILLA CHIP CHILAQUILES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
- Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
- Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.
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