Chicken Chilaquiles with Beer

For the chicken chilaquiles with beer recipe, place the chicken breast in a saucepan, cover with water and place over medium heat. Simmer chicken breast until cooked through, about 25 minutes. When the breast is cooked, take it out, dry it, let it cool, and then disassemble it into fibers.

Cut the chili pepper, remove the seeds and fry until lightly browned in a dry frying pan. Pour the fried peppers with water and let stand for 5 minutes, then drain the water and dry the peppers.

Cut corn tortillas into 6 pieces. Pour vegetable oil into a deep frying pan to a layer of about 4 cm and heat over medium heat. Sliced tortillas fry in hot vegetable oil until golden brown. Using a slotted spoon, place the fried tartillas pieces on a kitchen towel and let the excess fat drain.

Put the fried tortillas on the bottom of the baking dish, put the meat on top. In a food processor, place the chili peppers, tomatoes, eggs, pour in the beer, salt, pepper and grind to a puree.

Pour the prepared puree over the chicken meat, sprinkle with grated cheese and place in a preheated 200°C (390°F) oven. Bake chilaquiles for 10-15 minutes until the cheese is melting and bubbling. Serve chicken chilaquiles hot with beer.