Chipotle chicken chilaquiles

    Chipotle chicken chilaquiles

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    35min


    1 person made this

    About this recipe: One of the many versions of the traditional Mexican breakfast. Corn tortilla pieces are fried, then smothered in a creamy tomato chipotle sauce with chicken. Mexicans consider this hearty dish to be a good hangover cure!

    Ingredients
    Serves: 6 

    • vegetable oil
    • 500g corn tortillas, cut in 3cm squares
    • 500g cooked pinto beans
    • 1kg plum tomatoes
    • 3 chipotle chillies in adobo, seeded (or to taste)
    • 3 garlic cloves
    • 250ml double cream
    • 500g cooked and shredded chicken
    • 100g grated Cotija cheese
    • 1 chicken stock cube

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat a generous amount of oil in a large frying pan. Fry tortilla squares until lightly brown and crispy. Remove them immediately from hot oil with a slotted spoon as they can burn pretty fast. Spread on a baking tray lined with kitchen paper to remove excess oil.
    2. Heat pinto beans in their cooking liquid in a small saucepan; mash and keep warm.
    3. To prepare the sauce, cook tomatoes in boiling water until tender, about 5 minutes. Let tomatoes cool slightly, then peel and place in a blender with with chillies, garlic, 125ml cream and salt to taste. Pour sauce into a clean large frying pan and simmer for 5 minutes for flavours to blend.
    4. Stir in shredded chicken and cook for another 5 minutes. Add the fried tortilla squares, coating them completely with the sauce; cook 1 more minute.
    5. Serve immediately with a side of mashed beans. Garnish chilaquiles with the remaining ream and Cotija cheese.

    Cotija:

    If you can't find cotija cheese, try using grated Pecorino Romano.

    Chipotle chiles in adobo:

    Chipotle chiles in adobo are sold in tins so you can buy them in bulk. They are dried chipotle chilli peppers in a sauce. They add heat and a smoked flavour to your Mexican dishes. They are available online and in Mexican grocers.

    Note:

    Thin tortilla chips won't work for this recipe: they will absorb all the sauce and fall apart. You can use store bought tortilla chips, as long as they have been made with thick corn tortillas.

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