Red chicken chilaquiles
Directly brought from Mexico, today we show you how to prepare a perfect dish to use up leftover chicken. It is very easy to make and it is also delicious, you are going to give it the spicy touch.
Ingredients:
Nachos
Chicken leftovers
For the red sauce:
4 pear tomatoes
1 piquin chili
1 chile de árbol
1 chipotle chili in adobo
1/2 spring onion
2 garlic cloves
1/4 teaspoon ground cumin
1/4 teaspoon oregano Salt to taste
To decorate:
Sour cream (200 ml whipping cream + 10 ml lemon juice)
Fresh cheese
Avocado
Julienne spring onion
Chopped fresh cilantro
Preparation:
1. We start by cooking the piquín chili and the arbol chili, obviously if you can't find these varieties of Mexican chili you can use cayenne peppers or any chili you find.
2. Cook in water for 5 minutes and set aside.
3. To prepare the sour cream, simply add 10 ml of lemon juice to 200 ml of whipping cream, mix well and let it rest in the fridge for 20 minutes. Before serving, stir and thin it out with a little milk if necessary.
4. Set aside. Now, we can start with the red sauce. To do this, brown the tomatoes, onion and garlic in a frying pan coated with oil.
5. Once toasted, we put all the ingredients in a blender, along with the chili peppers, chipotle chili, oregano, cumin and a little of the broth from cooking the chili peppers and blend them.
6. Pour a little oil into a frying pan and add the sauce to reduce it, add salt to taste, and close the double-sided frying pan so that it cooks without splashing.
7. Cook for 15 minutes. Pour the nachos into the pan, mix and serve in the same pan in the middle of the table.
8. Decorate with leftover chicken, sour cream (which can be made by mixing 200 ml of cream + 10 ml of lemon juice), remove a little fresh cheese, julienned spring onion, cooked fresh cilantro and some pieces of avocado.
