American
Fluffy Buttermilk Pancakes
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Mexico's great hangover breakfast: crisp fried tortilla triangles tossed in warm green salsa just long enough to soak but not go soggy, then piled with crema, cheese, raw onion and, usually, a fried egg on top.
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Resep oleh Mexican home kitchens · 🏺 Tradisional
Mexican breakfast — Chilaquiles is a traditional Mexican breakfast: lightly fried corn tortillas cut into quarters and simmered briefly in green or red salsa, then topped with cream, cheese, onion and often a fried or scrambled egg or pulled chicken.
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Boil the tomatillos, serranos, half the onion and the garlic for 8 minutes until soft, then blend with the cilantro and a little of the cooking water and season with salt.
Heat the oil to 180°C and fry the tortilla triangles in batches until stiff and golden, about 2 minutes. Drain well on paper — they should snap, not bend.
💡 Store-bought totopos (tortilla chips) work if you're in a hurry, but frying your own gives thicker, sturdier pieces that hold up to the sauce for longer.
Pour off all but a spoon of oil. Reheat the pan, add the green salsa and simmer 2 minutes until it thickens slightly and smells cooked rather than raw.
Tip the fried tortillas into the bubbling salsa and toss for 30–60 seconds — just until every piece is coated and starting to soften at the edges. Take them off the heat while there is still some crunch.
💡 This is the whole art of chilaquiles: too little time and they're dry chips in sauce, too much and they're mush. The sweet spot is coated-but-still-toothsome, so serve the second they hit it.
Fry the eggs to your liking. Plate the chilaquiles, top with crema, crumbled cheese, raw onion slices and a few cilantro leaves, and slide a fried egg on top of each portion.
American
Sumber: Masakan rumahan

American
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Modern
Sumber: Tradisional

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Sumber: Influencer
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