Try a different kind of breakfast with these green seafood chilaquiles! Prepared with a spicy Habanero sauce, shrimp, octopus, and squid, these green chilaquiles are a great way to give a twist to the classic chilaquiles recipe.
1/2 cups shrimp, medium-sized, fresh, peeled and cleaned
1/2 cups octopus, precooked, cut into medium-sized cubes
1/2 cups squid
salt
pepper
some sour cream, for serving
some panela cheese, for serving
some red onion, for serving
some cilantro, for serving
Preparation
15 mins
35 mins
Easy
For the tortilla chips: In a pot with hot oil, fry corn tortillas for 5 minutes or until crisp and golden brown. Place on a paper towel-lined plate to remove excess oil. Set aside.
In a small pot, boil tomatillos for 15 minutes or until they turn color. Transfer to a blender. Add roasted onion, roasted garlic, charred Habanero chile, cilantro, cumin, and allspice berries and blend until smooth.
In a large skillet, heat butter and cook onion, garlic, shrimp, octopus, and squid for 5 minutes. Add sauce and season with salt and pepper. Cook for 10 minutes and set aside.
Place tortilla chips on a plate. Spoon over sauce. Add seafood. Garnish green seafood chilaquiles with sour cream, panela cheese, red onion, and cilantro.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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