When the Spaniards started introducing new foods to Mexico, during the colonization period, the Mexican inhabitants began making flour tortillas and adding meats and other ingredients to their traditional dishes, and this is the origin of the so popular and common taco. Tortillas can be filled with almost everything, such as just made beans, sauces, rice, avocado, vegetables, cheese, meat and the result is a great taco.

 

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You may think an abundance of cheese is traditional in Mexican dishes. In reality, it is a more recent addition to Mexican Cuisine since this was a Spanish contribution to the Mexican cooking style. Mexican cheeses like Panela, Queso Blanco, or Queso Fresco do well in enchiladas and quesadillas. Jack cheese, which hails from the United States is also delicious a good substitute in case you do not find any of the Mexican quesos at the supermarket or in specialized food stores, and pairs well with most Mexican flavors.
Now that you have a little knowledge of common ingredients used in Mexican food, try out this recipe that works well as a great breakfast or can be served for dinner, along with refried beans.

Mexican Chilaquiles Recipe

Serves 6

Ingredients:
1 kilo (2.2 lbs) of corn tortillas
3 chiles de árbol, (these can be substituted with Szechuan peppers)
2 tomatoes
2 garlic cloves whole, unpeeled
1/2 cup of oil
2 large onions chopped in small dice
1/2 kilo (1.1 lbs) Queso Fresco or farmer's cheese, crumbled
5 epazote leaves
1 cube of chicken bouillon
1 cup of liquid cream (for topping)

Preparation of mexican chilaquiles:

Cut the tortillas into squares (approximately 1 inch square). Fry the tortilla squares in the oil until they get crispy and golden. Place them into a drainer to get rid of the excess of oil.

In a saucepan, place the tomatoes, garlic, and peppers with enough water to almost cover them, simmer until garlic is semi tender and tomato skins are split, (approximately 5 to 10 minutes). Drain, reserving the cooking liquid.

Skin off the tomatoes and garlic, pour these two ingredients plus the peppers into the blender and blend on low speed for 5 minutes or until it makes a smooth sauce. Use as much of the cooking water as it is necessary, in order to free up blender blades and make a liquid sauce.

Pour the sauce into a saucepan and add salt at taste, the epazote leaves, and the cube of chicken bouillon. Let it simmer for 5 minutes, incorporate the tortilla chips, and let simmer for 5 minutes more, in very low flame, so the tortilla chips absorbed the sauce and get tender, without stirring (take care there is enough liquid to avoid chilaquiles to burnt at the bottom of the pot).

Top with the chopped onions, Queso Fresco or farmer's cheese, and two tablespoons of cream for delicious mexican chilaquiles, enjoy the recipe!