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!
FOR THE MASA
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
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.
FOR THE FILLING:
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.