Yucatán-Style Chilaquiles

Chilaquiles are a staple of Mexican cuisine prepared with fried tortilla chips spooned over with spicy sauce and topped with cream, cheese, and onion. If you want to give a twist to the classic chilaquiles recipe, try these Yucatán-style chilaquiles made with Habanero-based sauce and drool-worthy cochinita pibil, a tender slow-roasted pork marinated in achiote and orange juice that is a traditional dish from the Yucatán Peninsula. Topped with pickled onions, these chilaquiles are set to become a family favorite!
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Ingredients
6
Portions
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Preparation
1h 30 mins
1h 20 mins
Easy
  • For the cochinita pibil: Combine onion, garlic, tomato, achiote, chicken broth, apple cider vinegar, orange juice, salt, and pepper in a blender. Blend for 5 minutes and set aside.
  • Place a banana leaf in a baking dish, put pork loin on top, season with salt and pepper, and add the blended mixture. Cover with aluminum foil and bake for an hour and a half at 392 °F. Shred meat and set aside.
  • Combine onion, garlic, tomato, Habanero chile, salt, and pepper in a blender and blend until smooth. Cook in a pot over medium heat for 20 minutes and set aside.
  • For assembling the Yucatán-style chilaquiles: Place tortilla chips in a soup dish. Add sauce, one tablespoon of cochinita pibil, cream, cheese, and pickled onions.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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