“How To Make Green Chilaquiles” by Adrian A

First off, I want to thank everyone for reading my tutorial on how to make Green Chilaquiles. I
want to begin by explaining why I chose this dish for a tutorial. Chilaquiles has always been my favorite mexican dish ever since I was a child. A few months ago, I learned how to make them with the help of my mom. This dish not only has some positive aspects on myself in that it is something that I like but also that it allows me to bond with my mother by cooking other dishes. By utilizing this recipe, you can also make a very tasty mexican dish and possibly have some bonding time with your parents.
What You’ll Need:

• -  Skillet (size depends on how many chilaquiles you want to make)
  
• -  Corn Tortillas ( 2 or 3 per person)
  
• -  Corn Oil (enough to fill surroundings of skillet)
  
• -  Second Skillet (a bit bigger than the first one)
  
• -  Queso Fresco (optional)
  
• -  Crema Mexicana Table Cream (optional)
  Sauce Ingredients:
  

• -  Mexican Husk Tomatoes (15)
  
• -  Jalapeno Peppers (6)
  
• -  Onion (1⁄4 )
  
• -  Water (1⁄2 cup)
  
• -  Garlic Pieces (2)
  
• -  Salt (1 tsp.)
  

Instructions:

1. Start off by washing your hands before you begin cooking.
   
2. Cut however many corn tortillas you’re using, into halves. You should now have two
   separate halves of tortillas. Then, stack those two halves on top of each other so you can cut them into even smaller halves. After that, cut each half into 5 even pieces and have a total of 10 pieces for each tortilla (use as many tortillas as you want).
   
3. Place the small skillet on stove and set stove to high.
   
4. Pour enough corn oil to fill the skillet and let the oil set for about 4 minutes.
   
5. After the 4 minutes, set the stove to medium high.
   
6. Then start placing a handful or two of the tortilla pieces into the skillet with the oil. ( All
   spread out, not stacking on top of each other.)
   
7. Use a spatula to stir the tortilla pieces.
   
8. Once the tortilla pieces start to turn brown, scoop them out with the spatula and place
   them on a plate.
   
9. Repeat steps 6-8 until all the tortilla pieces you have are all crisp.
   
10. Now for the instructions for the sauce. Start by placing a bigger skillet on the stove and
    set to medium high.
    
11. Then grab a blender and place all the ingredients for the sauce into the blender. That
    includes: the husk tomatoes, peppers, onion, garlic, salt, and water.
    
12. Then blend all those ingredients for about 5 minutes.
    
13. After blending, pour the sauce into the bigger skillet.
    

14. Next, place all the tortilla pieces into the skillet with the sauce and stir them until the tortilla pieces are all covered in sauce.
15. Lastly, if the sauce is too spicy, then some queso fresco and crema mexicana table cream should fix that problem and make the chilaquiles not so spicy.
At the end, the chilaquiles should come out all crisp and golden brown. I would definitely recommend the use of the queso fresco and table cream because not only do they help with the spiciness of the sauce, but they also add some flavor to the chilaquiles. I hope that you enjoyed this dish if you were able to prepare it, eating your home cooked meals just taste better than most of restaurant meals. Once again, thank you for reading my tutorial on how to make green chilaquiles.