Recipe: Perfect Sweet and Sour “Chinaquiles”

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Recipe: Perfect Sweet and Sour “Chinaquiles”
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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”

  1. Prepare 1 lb of corn tortillas, cut in "pizza" eighths.

  2. Prepare 6 of roma tomatoes.

  3. You need 1 tbsp of olive oil.

  4. Prepare 1 tsp of dried garlic.

  5. Prepare 2 tsp of dried onion.

  6. Prepare pinch of oregano.

  7. It’s to taste of salt.

  8. You need to taste of pepper.

  9. You need 2 tbsp of sweet and sour sauce.

  10. 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.

  11. You need to taste of sour cream.

  12. 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

  1. 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..

  2. In a medium pot, place the tomatoes and cover with water. Bring to a boil and cook until the skin bursts..

  3. 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..

  4. 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!.

  5. 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,…