Mexican recipes
Chilaquiles with tomatillo and ancho chilli salsa
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45 min
Serves 4 - 6
Mexican
Ingredients
- For the tomatillo and ancho salsa For the tomatillo and ancho salsa
- 1 ancho chile, stemmed and seeded 1 ancho chile, stemmed and seeded
- 1/2 lb tomatillos (250 g; husks removed) 225 g tomatillos (250 g; husks removed)
- 2 clove garlic 2 clove garlic
- 1 cup water 240 ml water
- Salt to taste Salt to taste
- For the chilaquiles For the chilaquiles
- 2 cup tomatillo salsa 480 ml tomatillo salsa
- Vegetable oil for frying Vegetable oil for frying
- 8 stale corn tortillas, cut into quarters 8 stale corn tortillas, cut into quarters
- 2 cup diced cooked chicken 480 ml diced cooked chicken
- Salt to taste Salt to taste
- To serve with To serve with
- Chopped cilantro (coriander) Chopped cilantro (coriander)
- Lime wedges Lime wedges
- Cotija or Feta cheese Cotija or Feta cheese
- Sour cream Sour cream
Method
Make the ancho-tomatillo salsa
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.
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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