Mexican Chilaquiles Recipe

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Chilaquiles has been called a simmered casserole. Made of tortilla chips simmered in salsa and topped with crema and cheese, this hearty Mexican breakfast dish is a favorite of many.

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Chilaquiles, Mexican Recipe
Cook Time 5 minutes
Servings
people
Ingredients
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Combine salsa and chicken broth in skillet.
  2. Submerge tortilla chips in mixture. Add chicken and epazote, if desired.
  3. Simmer over medium-low heat about 5 minutes until tortillas are soft but not mushy.
  4. Serve warm drizzled with Mexican crema and sprinkled with diced onions and crumbled queso fresco. Top with eggs cooked any style, or serve the cooked eggs on the side.
Recipe Notes

Caution: chilaquiles are easy to overcook, watch them closely while they simmer. It’s better to serve them slightly undercooked than overcooked.

You can substitute sour cream thinned with a little cream for the Mexican crema.

Instead of salsa verde, you can use red, tomato-based salsa.

Instead of queso fresco, use shredded Monterey Jack.

Additional toppings: sliced avocado, chopped cilantro, or pico de gallo.

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Tuscan Bread Soup Recipe

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Authentic Tuscan hearty winter bread soup recipe and instructions straight from Italy.

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Soup, Tuscan Bread Recipe
Instructions
  1. Peel two whole garlic cloves and cut a bunch of fresh basil leaves into small ribbons.
  2. In a soup pot, saute' the basil and garlic in a couple of tablespoons of extra virgin olive oil for a few minutes to extract the flavor. Remove the garlic cloves.
  3. Add the tomato puree and water or stock and heat almost to a boil.
  4. Cut the stale bread into 1-inch cubes and add to the soup, stirring well. Most of the bread will melt into the sauce but some lumps will remain.
  5. Season to taste with a pinch of red pepper flakes, salt and pepper. Continue stirring until the soup is hot through. Serve hot with a sprig of fresh basil on top.
Recipe Notes

As variations, you can add sliced onions to the saute and crush or chop the garlic and leave it in the soup.

You can also use fresh or canned whole tomatoes if you want to puree them yourself.

Bread soup pairs well with a medium-bodied or light full-bodied red wine. However, the soup has a fairly high acid content because of the tomato puree, so a softer, not-overly-tannic wine like Merlot works best (Miles’ opinion notwithstanding).

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