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Showing 1-2 of 2
on August 26, 2005
Talk about an authentic tasting Mexican dish! I did make a couple substitutions but can't wait to try again when I have all the ingredients. I used flour instead of corn tortillas and soyrizo instead of chorizo. Both substitutions worked great and I like to use soyrizo because it's not as greasy as chorizo (although not as authentic either). I also did not have creama so I served with sour cream instead. I tried your "in a pinch" method for whipping cream and that also turned out great! I served this dish with Arroz Verde - Arroz Verde (Green Rice). The complete meal (along with a cerveza Pacifico) made me feel like I was back on vacation in Mexico - Thanks for the great recipe!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 15, 2011
My girlfriend and I were talking about breakfast and I mentioned Chilaquiles. I haven't had them in a while and I decided to look up a recipe and make some at home, rather than eat out. There were a lot of recipes to choose from and I couldn't decide, until I read the ingredients on this one. I had to give it a try. WOW! It was a smash hit for everyone in the house! I've never had Chilaquiles quite like this. These are the best, by far. I followed the recipe to a "T", with one addition. When the bed of tortilla and chorizo was on the baking dish, I poured 6 scrambled eggs over them before pouring on the salsa. Mom used to make Chilaquiles this way on the stove and I wanted some egg in the mix. Thank you very much, Toni. My family has very happy bellies.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (349 g)
Servings Per Recipe: 4