Chilaquiles Divorciados with Chilorio Chata
Immerse yourself in the flavors of Mexico with this recipe for Divorced Chilaquiles with Chata Chilorio. A dish full of colors and textures that combines the crunchiness of tortilla chips, the spicy flavor of green and red sauces, the smoothness of chilorio, and the contrast of cream and cheese. Perfect for any time of the day, whether it's breakfast, lunch, or dinner.
Ingredients:
- 1 package of Chata Pork Chilorio
- 1/2 kg of green tomatoes
- 1/2 kg of onion
- 3 cloves of garlic
- 2 green serrano peppers
- 1 bunch of cilantro
- 1/2 kg of tomatoes
- 2 dried árbol chilies
- 1 sprig of epazote
- 1 liter of water
- 3 tablespoons of vegetable oil
- 500 grams of corn tortilla chips
- 1 cup of sour cream
- 200 grams of double cream cheese
- 1/2 red onion
- 2 pinches of salt
- 2 pinches of pepper
- 5 cilantro leaves
You can find most of the ingredients with us.
Preparation:
Start with the green sauce: in a pot, combine the green tomato, a quarter of onion, a clove of garlic, the green chilies, and the bunch of cilantro. Boil until well cooked, then blend everything until you get a homogeneous sauce.
Heat a tablespoon of vegetable oil in a non-stick skillet over high heat and pour in the green sauce. Let it boil for 5 minutes and season with a pinch of salt and pepper.
For the red sauce: in another pot, place the tomato, the remaining quarter of onion, two cloves of garlic, and the dried árbol chilies with half a liter of water. Boil until the chilies are hydrated and the other ingredients are soft. Blend and strain over a saucepan with a tablespoon of hot oil.
Add the epazote sprig to the red sauce and let it boil for 7 minutes. Season with the remaining pinch of salt and pepper.
Heat a tablespoon of oil in a skillet and cook the Chata Pork Chilorio for five minutes. Set aside.Prepare the final ingredients: crumble the cream cheese and select the cilantro leaves.
To serve, place a portion of corn tortilla chips in a glass bowl. Pour the green sauce over half of the chips and the red sauce over the other half.
Add the cooked Chata Pork Chilorio on top of the chips.
Finish with a touch of cream in lines, sprinkle the cream cheese, and garnish with cilantro leaves. Enjoy!