Red chilaquiles ingredients:
10 corn tortillas
4 tomatoes
2 eggs
1 clove garlic
1 cup of Levia cream
3 dried tree chiles
1/2 onion
1/2 cup of water
1/2 cup of oil
a pinch of salt
Preparation: (30 minutes)
The tortillas are cut into thin and small strips. Then fry in the previously hot oil and remove in a dish with absorbent kitchen paper, reserving for the end.
The tomatoes, onions, chilies and garlic are finely chopped and fried with a little oil. This is liquefied with 2 eggs, half a cup of water and a pinch of salt.
The liquefied is placed on the fire for 5 minutes, preferably at low heat.
As it is removed from the heat, add the fried tortilla strips and add the Levia cream on top. Ready to enjoy!
Stuffed chilli ingredients:
4 poblanos peppers
4 red tomatoes
1/4 Levia cream
1/4 manchego cheese
4 tablespoons of flour
2 eggs
1/2 cup of chicken broth
a slice of onion
1/4 cup of oil
Salt to taste
preparation:
The poblano peppers and the tomatoes are cooked.
The skin is removed from the chiles, stuffed with cheese and passed through flour. The white of the eggs is beaten with nougat and the yolk is added later. With this, the chiles are already covered with flour and fried with a little oil.
The toasted tomatoes are liquefied together with the onion, Levia cream and a little chicken broth. Once everything has been liquefied, put on a fire in a deep pan, for 5 min. and salt is added to taste. Here in this sauce the stuffed chiles are placed and bathed in the sauce.
Ready can serve and enjoy!
Thanks to the project
and all the work team of@cervantes
that helps the Hispanic community grow, I also want to be the one that welcomes and is aware of my content
