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Pinto Bean Chilaquiles

May/June 2013

Your rating: None Average: 1.7 (9 votes)

This Mexican chilaquiles recipe is a one-skillet dish made with corn tortillas and eggs. Making chilaquiles is a great way to use stale tortillas, as they are crisped in the oven before being simmered in a flavorful garlicky sauce. Unless you want a very spicy sauce, make sure to use regular (not hot) chili powder.


Pinto Bean Chilaquiles Recipe

4 Reviews for Pinto Bean Chilaquiles

06/26/2013
Anonymous
Good, and quick, but egg part doesn't work

This dish was quick and flavorful, but the eggs took closer to 20 minutes to cook, and then overcooked once the heat was turned off. Also, cooking it that much longer meant that it burnt a bit on the bottom as well. It would be much better to poach the eggs separately and add them on top.

Comments
06/23/2013
Anonymous
inedible

straight to the compost bin

Comments
06/07/2013
Anonymous

If you like mole sauces, you might like this, but it was way too much chili powder for our taste.

Comments
06/07/2013
Anonymous

If you like mole sauces, you might like this, but it was way too much chili powder for our taste.

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