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Mexican Red Chilaquiles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.5911
Energy (kCal)3874.0254
Carbohydrates (g)65.7314
Total fats (g)401.9702
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. You put the tortilla stripes for frying, until they start to get gold, take out, and let rest. | 2. In the oil that you used for the tortillas stripes, fry the tomatoes, until they get a little dark, | 3. Take out and put in the blender with the tomato sauce and the salt. | 4. Put the sauce in a pot with the dry chile ancho with the seeds, | 5. And bring to boil, when it is ready, put the tortillas, remember that they are chilaquiles, not a soup, . | 6. Serve with cream cheese and the unions cut in thin stripes, and enjoy it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn tortilla 15 - - - -
    vegetable oil 1 cup 1879.16 0.0 0.0 218.0
    heavy cream 1 lb 1542.2159 12.4284 12.882 163.6563
    cotija cheese 1/2 219.6 2.3819999999999997 12.0 18.0
    white onion 1/2 32.0 7.472 0.88 0.08
    tomato 5 201.0495 43.449 9.8291 2.2339
    salt 1 tablespoon - - - -
    tomato sauce 1 can - - - -
    ancho chilies 2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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