Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
Recipe search



Chilaquilas
spacer
Difficulty Level: Medium
Recipe Id: SPA1008

Stuffed Baked Tortillas (Chilaquilas)

  • 1 1/2 cups Chirmol Tomato Sauce; (see recipe)
  • 1/2 small onion
  • 1/4 red bell pepper
  • 10 ounces farmer's cheese (1 1/2 cup)
  • 1/4 teaspoon fresh ground black pepper
  • 10 tortillas
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon white flour
  • 1/4 cup corn oil

PREPARATION:

  1. Make the Tomato Sauce. (Can cover and refrigerate up to 2 days.)
  2. Mince the onion (1/4 cup) and the red pepper (1/4 cup) and put each in a medium bowl.
  3. Add the cheese (1 1/2 cups), red pepper, and 1/4 teaspoon pepper.
  4. Spoon 2 teaspoons of the cheese mixture onto the bottom half of each tortilla, and fold tortillas in half to form a semicircle. (Cracks in the tortillas will be sealed with the egg batter. Can wrap and refrigerate filled tortillas overnight.)

COOKING:

  1. Adjust oven rack to medium position and heat oven to 375°F.
  2. Separate the eggs. Using a whisk or rotary beater, whip egg whites with 1/4 teaspoon salt to firm peaks.
  3. Lightly beat the yolks and flour and fold mixture into the whites.
  4. Heat oil in a large skillet.
  5. Dip the tortillas into the egg batter and shake off excess.
  6. Fry tortillas over medium heat until golden brown, about 1 1/2 minutes on each side.
  7.  Put tortillas in a single layer into two 9- by 13-inch baking dishes and cover with Chirmol.
  8. Bake until tortillas are heated through, about 20 minutes.

Serves 6 to 8

Egg white batter is a common coating for deep-fried foods in Guatemala. The small amount of flour in the batter gives the firmly beaten egg whites a bit more substance than tempura batter.


spacer



© 2020 Atomic Gourmet - Powered by infaCORE™