CHILAQUILES (tSila’kiles)
Is a traditional Mexican comfort food dish where salsa is poured over nachos and simmered until they start softening.
This exciting recipe belongs to Soledad Ornelas. She uses stuffed-like-empanadas made from masa instead of nachos.
A bit more complicated but the end dish is truly delicious!
Serves 6
INGREDIENTES:
1/2 kilo Masa Harina – nixtamilized corn flour from Azteca
60 ml luke warm water
1 tsp salt
1 bottle Salsa Casera
1 cup shredded feta cheese
DIRECTIONS:
1. Place flour in a large mixing bowl. Add salt.
2. Slowly add the water and knead with your hands until a smooth dough consistency is reached. Dough should not stick to your hands.
3. Cover with a damp cloth and leave to rest for 20 minutes.
4. After 20 minutes, divide the prepared dough in equal portions of about the size of a golf ball, (always keep covered with the cloth to avoid the dough from drying out).
5. If you are using your tortilla press, press the handle slowly until you have a smaller tortilla of about 5 mm thick. (Remember to use the plastic sheets!)
If you don’t have a tortilla press, place the masa in between 2 plastic sheets and press with a heavy pot or chopping board.
6. Place your filling on 2 sides and fold as an empanada.
7. Cut in half and close securely pressing all sides.
8. In a medium skillet, heat oil and fry until golden brown.
9. Heat the salsa and pour over the filled chilaquiles.
10. Drizzle with sour cream and shredded cheese.
Cooked chicken or beef, grilled veggies, mince….your choice. Nicely seasoned and shredded.
You can also use any left overs. Just make sure filling is well drained.
Buen Provecho!
