Chilaquiles with habanero sauce
Ingredients
- 20 tortillas made with MASECA® Nixtamasa corn masa flour
- 1 pound of flank steak
- ½ cup of oil
- 1 pound of tomatoes
- ½ red onion
- 2 garlic cloves
- 3 habanero peppers
- 34 ounces of water
- ½ red onion, thinly sliced
- 3.5 ounces of fresh cheese
- 4 tablespoons of table cream
Preparation
- Heat a pan and add oil. When the oil is hot, add the tortillas made with MASECA® Nixtamasa corn masa flour cut in triangles. Stir them until golden brown on both sides. When ready, drain excess oil and place on paper towels.
- Boil tomatoes in water and roast two habanero peppers, garlic cloves, and half an onion on a griddle.
- Blend the boiled tomatoes with the roasted chiles, onion and garlic; pour the mixture into a preheated pan over medium heat and add salt to taste.
- Grill the meat to desire taste and keep it warm.
- Add the fried tortillas to the hot sauce.
- Serve on a plate with the flank steak, fresh cheese, sliced red onions, sliced habanero peppers, and cream.
