Chili quilles yucatan recipe
Chili Quilles Yucatan recipe
- 2 cups shredded cheddar cheese
- 15 corn tortillas torn in pieces
- vegetable oil for sauteing
- meat of your choice, Pork, beef or ham or chicken cubed
- 1 medium onion chopped
- 1 Tablespoon chopped garlic
- chicken base or bouillon
- 1 cup chopped green chile
- 1 cup tomatoes with juice
- dash of oregano
- dash of cumin
Rosa who works with us was born in the Yucatan and has introduced this recipe to our breakfast menu.
In a large skillet, saute the corn tortillas til slightly crisp. Set aside.
In another skillet saute the meat of your choice till cooked through, add onions, garlic, tomatoes, and green chili. Mix base or bouillon with one cup of water and add to the meat mixture. Cook till liquid is slightly reduced, then add to the corn tortillas, mix well add water if necessary to make liquid level rise above tortillas. It should be visible around the edge of the skillet. Let this mixture cook over low heat till liquid is absorbed.
Cover the surface with cheese and continue to cook additional 2 or 3 minutes. Remove from heat, allow to cool and refrigerate. We unmold the mixture onto pizza pan and cover and refrigerate. When we get ready to serve it we cut into appropriate portions heat in microwave for 2 minutes and serve with salsa, fresh fruit, Cuban custard and muffins. All of my guests have asked for this dish by name when they are returning for another visit.
You may omit the meat for a vegetarian dish. This keeps well and can also be served whole as a buffet dish, and everyone can help themselves.
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