Chilaquiles: One of The Best Recipes with Masa
If you really want to delve into the juiciness that recipes using masa can accomplish, a great dish to try are green chilaquiles, as they have many of the things that we associate with delicious Mexican food.
- 1½ cups Maseca mix
- 1½ cups Water
- Vegetable oil
- 1½ Cooked and shredded chicken breast meat is strongly recommended
- 1 pound Tomatillos green tomatoes
- 3 serrano peppers or as many as you want
- ½ cup Mexican cheese crumble
- ½ cup Mexican cream
- 1 Garlic clove
- Slices Onion As many as you want for topping
- 3 Leaves Epazote
- ⅓ cup Chopped cilantro
Making the dough
Mix the dough. Mix in a bowl the maseca with water and add a little salt. Make sure it's moist. If it isn't you can add spoonfuls of water until it's just right and set it aside for ten minutes with a kitchen towel.
1½ cups Maseca mix, 1½ cups Water, Salt
Divide the masa. Then make 15 (or 12 if you want a lot of tortillas) equally sized balls. Heat up the pan to medium-high.
Shape the tortillas. Cover both sides of the tortilla press with plastic. Take one, place it in the middle and press it. Once you open it grab the plastic and drop the tortilla into your other hand.
Fry the tortillas. Add cookie oil on the pan and cook each side of the tortilla for a little less than a minute on each side. You want to see some brown spots and a bit of bubble up.
Dry the tortillas. Put them inside a kitchen towel so do away with some of the oil.
Making the salsa
Cook the vegetables. Heat up a saucepan to medium and drop in the tomatillos, serrano peppers, and the garlic clove. Cover it with water and let it simmer for about 10 to 15 minutes until the tomatillos are soft.
1 pound Tomatillos, 3 serrano peppers, 1 Garlic clove, 1½ cups Water
Remove the water. Take out the water, only leaving in about a quarter of it.
Blend the cooked vegetables. Drop all of this into the blender and blend it until you get a sauce-like consistency.
Making the chilaquiles
Fry the tortillas. Drop a bit of oil in the skillet and fry the tortillas until they get crispy after cutting them into strips.
Heat the skillet. Clean the skillet and then add another bit of oil and heat it up to medium.
Cook the sauce. Once it's hot, add in the sauce with the epazote leaves and let it cook for about 5 minutes. Add a little bit of salt and make sure that it doesn't burn.
3 Leaves Epazote, Salt
Stir the tortillas. Add in the tortillas, and stir them around
Add the chicken. Then add in the chicken, cover with salsa and cook it all together for 2 minutes.
1½ Cooked and shredded chicken
Serve. Serve on a plate and add in the crumble cheese, onion, cilantro, and on top of everything the cream cheese.
Tips and Tricks for Chilaquiles using Maseca Recipes
To achieve the best tortilla shape and texture, you can leave them overnight so that they may get a bit hard for the next day when you cook the chilaquiles.
To save time, you can use rotisserie chicken that you have in the fridge so that you don't have to cook it.