Chilaquiles with chicken and Mulato chili sauce

Recipe for a traditional mexican dish with Tortilla chips and Mulato chillies

Chilaquiles are a traditional Mexican dish using baked or fried tortillas or tortilla chips as the base, and with chicken, a hot sauce and melted cheddar cheese as a topping. Depending on the taste, the tortilla chips are either simmered with the sauce to a kind of stew, or the salsa is placed in the last moment for the tortilla chips to remain crisp.
Usually, in Mexico chilaquiles are eaten at breakfast or brunch, with us it is a full lunch or dinner. Quickly prepared and delicious!

Ingredients

4 cooked chicken breasts, shredded
4 dried Mulato chillies, soaked in 250ml/9fl oz of boiling water
450 g tortilla chips 8 corn tortillas
2 tbsp olive oil
2 tbsp sesame seeds
1 garlic clove, crushed
1 onion, finely chopped
a pinch of cinnamon
3 tbsp chopped, fresh coriander
1 slice of bread
100 g cheddar, grated
soured cream

Preparation:

Boil the chicken breast fillets in plenty of salt water and allow to cool. Heat 1 tbsp of olive oil in a pan on low heat. Fry the sesame seeds, garlic and onion for a few minutes. Remove the stalks from the chillies and add another 100 ml of water to the soaking liquid. In a food processor or blender, blend the chillies and liquid with the onion mix, cinnamon and the bread until the sauce is smooth.
Then heat the remaining oil in a pan, add the prepared sauce and allow to boil until it becomes thick stirring non-stop, then season with salt and add the shredded chicken breast fillet to the sauce.
If you use tortillas, divide them in eighths and fry them in a pan with plenty of oil until golden brown. Drain on paper towel and then mix them (or the tortilla chips) with the sauce and scatter the grated cheddar and the coriander on. Serve with sour cream.
If you want, you can still garnish with jalapeno slices and onion rings.
To the Chilaquiles fit Avocado-Achtel, Guacamole, beans or a green salad.

Tip: You can also use Chipotle Morita Chilis instead of the Mulato Chilis, then the dish gets a smoky taste.

Photo credits: Fotolia #80026958 - Chilaquiles de Pollo © eprado76