Casa Romero's Chilaquiles
Chilaquiles, or tortilla casserole, is a traditional Mexican dish usually served during breakfast or brunch, although it can be eaten at any time of day. Lightly fried corn tortillas are simmered in a green or red salsa and topped with cheese and/or pulled chicken to create a perfectly simple morning meal. Many regional variations of this dish exist so feel free to add your own twist to this delicious Mexican tradition!
12 corn tortillas
2 Tbs. olive oil
Salsa verde/roja (see separate recipe)
1 cup grated cheese (Chef Leo Romero uses a combination of grated cheddar, grated mozzarella, and grated muenster or Monterey jack to create a taste similar to Mexican cheese.)
1 cup shredded chicken (optional)
1/4 cup water
Rip the tortillas into small pieces.
Put them into a pan coated in olive oil. Turn them over so they don’t get too toasted.
Add some salt.
Add salsa (verde or roja).
(You can add cheese now or at the very end.)
Add some shredded chicken.
Add some water to the pan to deglaze it and to thin out the sauce. Otherwise, the tortillas will get too dry.
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On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
»Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer
»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi
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