La Herencia® Carne Asada Chilaquiles

Ingredients for the Chilaquiles

  • 1 package La Herencia® Carne Asada

  • Vegetable oil

  • ½ red onion sliced

  • 1 jalapeño sliced

  • 1 lime halved

  • Salt to taste

  • 10-12 corn tortillas

  • 1 tsp. oregano

  • ¼ cup queso chihuahua

  • Sour cream drizzle

  • Sprinkle cilantro

Ingredients for the salsa verde

  • 10 medium tomatillos

  • ½ white onion

  • 4 jalapeños

  • 3 garlic cloves

  • ¼ cup fresh cilantro

  • 1 tablespoon chicken bouillon

  • Salt to taste

Instructions for the Chilaquiles

Slice red onion, jalapeño. In a bowl add sliced red onion, jalapeños, salt, oregano, and lime. Mix well, allow onion and jalapeño to pickle.

Fill a small pot with enough water to cover ingredients. Place tomatillos, white onion, jalapeños, and garlic cloves. Raise heat to high. Allow tomatillos, garlic, onion, and jalapenos to boil for about 10 minutes.

Once tomatillos, onion, jalapenos are ready. Place them into a blender. Add handful of fresh cilantro, chicken bouillon, and salt to taste.

Preheat skillet to medium-high heat. Add olive oil. Cook for 4 minutes covered, flip, and continue to cook for 3 additional minutes covered or until internal temperature of 145°F is reached on instant read thermometer. Remove from heat, let rest for 3 minutes. Cut Carne Asada into 1 inch. cubes.

Heat one cup of vegetable oil in frying pan. Cut tortillas in quarters with knife, and place in hot pan with oil. Constantly flipping until tortilla chips are golden brown. Drain excess vegetable oil in paper towel.

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