Chilaquiles with tomatillo and ancho chilli salsa recipe

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Another easy to make Mexican dish that makes use of left over, stale corn tortillas. The tortillas are quartered and fried until crispy, then cooked in a homemade tomatillo and ancho chile salsa together with cooked chicken. This dish is served with sour cream, Mexican Cotija cheese and lime wedges. Note that you can omit the chicken if you like.
Preparation time: 30 minutes, Cooking time: 15 minutes, Serves: 4 - 6 


For the tomatillo and ancho salsa
1 ancho chile, stemmed and seeded
1/2 lb (250 g) tomatillos, husks removed
2 cloves garlic
1 cup water
Salt to taste

For the chilaquiles
2 cups tomatillo salsa
Vegetable oil for frying
8 stale corn tortillas, cut into quarters
2 cups diced cooked chicken
Salt to taste

To serve with
Chopped cilantro (coriander)
Lime wedges
Cotija or Feta cheese
Sour cream


Make the ancho-tomatillo salsa

Toast the ancho chile in a skillet for 10 seconds per side, then soak in hot water for 20 minutes or until dehydrated. Discard the water and rinse the chile.

In the meantime broil the tomatillos for 10 to12 minutes or until blackened, turning once.

Place the ancho chile, tomatillos, garlic and 1 cup of water in a blender and process for about a minute, until smooth. Season with salt to taste.

Make the chilaquiles
In a large skillet over medium high heat, heat about 3/4 inch of vegetable oil. Fry the tortilla quarters in batches for about a minute per side, or until lightly brown and crisp. Remove using a slotted spoon and place on paper towers. Repeat until all tortillas are fried.

Empty skillet and keep 1 tablespoon of the oil, then return to the heat. Turn heat to medium low, pour in the salsa and cook for about 5 minutes or until warm. Add the chicken and tortilla chips and gently stir to coat. Cover, reduce heat to low and cook for 2 minutes.

Serve immediately topped with cilantro, Cotija or Feta cheese, sour cream and lime wedges.
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