Home Breakfast Main Course Recipes Mexican Street Corn Chilaquiles

Wednesday, June 10, 2020

Mexican Street Corn Chilaquiles

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Spices in My DNA





Ingredients





  • i 1/ii
    cups
    sweet corn, either frozen or cut off the cob


  • 1/two
    cup
    crumbled queso fresco or cotija cheese


  • 1/iv
    teaspoon
    chili pulverization


  • i/four
    teaspoon
    garlic pulverization


  • juice of 1 lime


  • one/4
    loving cup
    chopped cilantro


  • pinch of common salt


  • eight
    tortillas, cutting into wedges (I used a mixture of corn too flour tortillas)


  • 1/iv
    cup
    avocado fossil oil or other high-estrus friendly crude


  • two
    cloves garlic, minced


  • one
    (28 ounce) tin crushed tomatoes


  • two
    tablespoons
    sauce from a tin can of chipotles in adobo


  • 4
    ounces
    cheddar cheese, freshly grated


  • four
    ounces
    monterey jack cheese, freshly grated


  • 1/ii
    cup
    carmine tomatoes, halved


  • ane/three
    loving cup
    diced carmine onion


  • i
    avocado, sliced


  • 4
    fried eggs (or cooked to your liking)


  • extra chopped cilantro


  • extra crumbled queso fresco or cotija cheese


  • lime wedges





Instructions





  1. In a medium bowl, combine the corn, queso fresco, chili powder, garlic powder, lime juice, cilantro, as well as salt. Stir to combine together with set aside.




  2. Heat a big form atomic number 26 or oven safety skillet to medium/high estrus. Add the avocado petroleum. Fry tortilla wedges inwards batches, cooking for ii-three minutes per side, until crispy together with aureate. Drain on newspaper towels. You may postulate to add more than petroleum and cut down the heat to medium if the pan seems to live getting also hot.




  3. Once all tortillas take been fried, allow pan cool for a few minutes, in addition to then wipe the oil out of the pan alongside paper towels. Add a drizzle of avocado rock oil too estrus pan to medium. Add the garlic together with ready for xxx seconds or until fragrant. Add the crushed tomatoes, adobo sauce, as well as a pinch of common salt. Simmer for five minutes, stirring occasionally.




  4. Preheat the broiler to high.




  5. Scoop ¾ loving cup of the sauce out of the pan as well as set up aside. Add one-half of the tortilla "chips" into the sauce in addition to toss to coat. Top alongside one-half of the cheeses, and half of the street corn mixture.




  6. Add the remaining chips, and peak alongside the remaining tomato sauce. Cover the chips in the sauce, spreading it about to make sure all are coated.




  7. Top amongst remaining cheese, in addition to the residue of the corn mixture.




  8. Place nether the broiler for 5 minutes or until cheese is bubbly and golden.




  9. Top with reddish tomatoes, diced carmine onion, avocado, fried eggs, cilantro, together with extra queso fresco if desired. Serve alongside lime wedges!








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