Chilaquiles in mulato chilli sauce

Chilaquiles in mulato chilli sauce

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 6

Chilaquiles are a traditional Mexican dish using baked or fried tortillas as the base - great for a casual gathering

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
592
protein
30g
carbs
38g
fat
37g
saturates
9g
fibre
5g
sugar
2g
salt
1.64g

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp pumpkin seeds
  • 2 tbsp sesame seeds
  • 1 garlic clove, crushed
  • 1 small onion, finely chopped
  • 4 dried mutalo chillies (buy online), soaked in 250ml/9fl oz of boiling water
  • pinch cinnamon
  • 1 clove
  • 1 slice of bread
  • 4 cooked chicken breasts, shredded (or use Quorn to make it veggie)
  • 300g bag salted tortilla chips
  • 100g cheddar, grated
  • soured cream, to serve

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Method

  1. Heat 1 tbsp of oil in a small pan on a low heat. Fry the seeds, garlic and onion for a few mins. Remove the stalks from the chillies, and add another 250ml of water to the soaking liquid. In a food processor or blender, blend the chillies and liquid with the onion mix, cinnamon, clove and the bread until smooth.
  2. Heat the remaining oil in a mediumsize pan and warm the sauce, stirring non-stop until thick and glossy. Heat the grill while you layer up the tortilla chips and shredded chicken in an ovenproof dish. Pour over the sauce and scatter the cheese on. Grill until the cheese has melted and serve with soured cream.

Recipe from Good Food magazine, August 2010

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Comments

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suzymhall's picture
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Made a good change from our usual dinners. I added some mushrooms (fried them off while I was blending the peppers) and grilled some chicken and red onion as I was starting with a raw chicken breast. I used one chicken breast and 3 peppers for 2 of us. Would be tempted to add some chopped tomatoes next time. We served it with low fat creme fraiche rather than soured cream and I'd definitely put some fresh coriander on the top next time!

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