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Preheat the oven to 425. Place the tomatoes, onion, garlic and jalapeno on a cookie sheet. Drizzle with 1 tablespoon of canola oil. Using your hands lightly toss.
Next, add another layer of chips and spoon the salsa verde all over the chips. Wiggle a spoon in the salsa in spots so the salsa seeps down through the egg in several places. 5.
2. In a 9-by-13-inch glass or ceramic baking dish, toss the drained diced tomatoes with the hominy, jalapeños, half of the spice paste and the remaining 1 tablespoon of olive oil. Gently mix in the crushed tortilla chips. 3. On a work surface, cut halfway through the joint between the thigh and drumstick on the underside of each chicken leg.
The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco, sliced onion, and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes.
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MELT butter in large ovenproof skillet on medium heat. Add eggs, 1 at a time, to skillet, leaving space between eggs; sprinkle with pepper. Cook 4 to 5 min. or until whites and yolks are set ...
Gently mix in the crushed tortilla chips. 3. On a work surface, cut halfway through the joint between the thigh and drumstick on the underside of each chicken leg.
The mixmole de pescado is a dish of Mexican cuisine.It consists of a combination of fried fish, chopped chards, epazote and nopalitos, boiled in a green sauce, which is made with a ground mixture of green tomatoes, chili peppers, and garlic, then fried in oil.