Chilaquiles In Mulato Chilli Sauce
In this recipe, smoky dried chillies are transformed into a rich and flavorful sauce that coats tender shredded chicken and crunchy tortilla chips. Topped with melted cheddar cheese and a dollop of cooling soured cream, this dish strikes the perfect balance of spicy and creamy textures. Each bite is a delicious journey through layers of savory goodness.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 592 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 1.64 milligram of sodium
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