How To Make Chilaquiles in Mulato Chili Sauce
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Serves:
Ingredients
- 4 cups tortilla chips
- 3 mulato chili peppers
- 2 tomatoes
- 1/2 onion
- 2 garlic cloves
- 1 cup chicken broth
- 1 tbsp vegetable oil
- Salt, to taste
- 1 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
Instructions
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Preheat the oven to 350°F (175°C).
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Remove the stems and seeds from the mulato chili peppers. Toast the peppers in a dry skillet until fragrant, then soak them in hot water for 10 minutes.
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In a blender, combine the soaked mulato chili peppers, tomatoes, onion, garlic cloves, and chicken broth. Blend until smooth.
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Heat vegetable oil in a large skillet over medium heat. Pour in the chili sauce and simmer for about 10 minutes, until it thickens slightly. Season with salt to taste.
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Add the tortilla chips to the skillet with the sauce and toss gently to coat. Cook for an additional 3-5 minutes, until the chips are slightly softened.
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Transfer the coated chips to a baking dish and bake in the preheated oven for 15 minutes, until they become crispy.
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Remove from the oven and sprinkle with crumbled queso fresco, chopped cilantro, and sliced avocado. Serve hot.
Nutrition
- Calories : 410kcal
- Total Fat : 24g
- Saturated Fat : 7g
- Cholesterol : 18mg
- Sodium : 580mg
- Total Carbohydrates : 38g
- Dietary Fiber : 8g
- Sugar : 8g
- Protein : 12g
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