Recipe: Perfect Sweet and Sour “Chinaquiles”

Recipe: Perfect Sweet and Sour “Chinaquiles” Delicious, fresh and tasty.
Sweet and Sour “Chinaquiles”. There's a dieting adage that goes something like this: God created the salad, but the Devil invented the dressing. Meaning that, as healthy as a salad can be, the wrong dressing can turn it into a fattening calorie bomb. Great recipe for Drunk Chicken Breasts.
Great recipe for Spicy Tuna Tostada.
This is a variation on one of the most delicious things I've ever eaten.
It was in Mulegé, a tiny place in Baja, on the Coast of the Gulf of California.
You can cook Sweet and Sour “Chinaquiles” using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Sweet and Sour “Chinaquiles”
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Prepare 1 lb of corn tortillas, cut in "pizza" eighths.
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Prepare 6 of roma tomatoes.
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You need 1 tbsp of olive oil.
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Prepare 1 tsp of dried garlic.
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Prepare 2 tsp of dried onion.
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Prepare pinch of oregano.
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It’s to taste of salt.
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You need to taste of pepper.
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You need 2 tbsp of sweet and sour sauce.
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Prepare to taste of cheese (use a cheese that melts easily. We had Mexican Oaxaca cheese on hand, but mozzarella of Monterey Jack work well, too.
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You need to taste of sour cream.
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Prepare as needed of vegetable oil for frying.
The tostada is loaded with spicy mayo, ginger-marinated tuna, avocado, and crowned with fried leek.
Heat oil in a saucepan over medium heat.
Transfer to a plate and reserve. - Seitan manchuri: I had a few versions of this manchuri (aka fried and lathered in typical sweet and sour sauce), once with sweetbreads and another with seitan.
Rice at Fung Tu "Hot & Sour Marinated Mushrooms -trumpet royale and hon shimeji mushrooms with mala vinaigrette—- this was the so yummy!
Sweet and Sour “Chinaquiles” instructions
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Lay out the tortilla wedges on a cloth to dry (for as long as possible, we had them drying since yesterday) Heat sufficient vegetable oil in a deep pan and fry the chips (in batches, if need be) until crispy and golden. Place them in a colander to discard excess oil..
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In a medium pot, place the tomatoes and cover with water. Bring to a boil and cook until the skin bursts..
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In a food processor, add: olive oil, oregano, salt, pepper, onion, garlic, the sweet and sour sauce. Process until smooth, then add the tomatoes, one at a time, and puree. You should get a bright red sauce. Return to pot and simmer until it bubbles..
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To plate: heap some tortilla chips on a plate, cover with the cheese and drench in the sauce (which should be as hot as possible so it melts the cheese). Let it rest for a bit for the cheese to melt and the tortillas to absorb some of the sauce. Then, add the sour cream. Your Mexican/Chinese fusion Chinaquiles are ready!.
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NOTE: you can add some shredded chicken, or some cooked ground beef, or sliced onions, or pretty much anything your heart desires. Its quite a versatile dish!.
If you like mushrooms get thisSiu Mai Medley – smoked scallop siu mai (with oceanic broth, tobiko,…