THE CRUNCH-GRAIN CHILAQUILES

(Our Play on Red Chilaquiles)

THE CRUNCH-GRAIN CHILAQUILES

Ingredients: 200g Tortilla chips (thick), 300ml Salsa Roja, 100ml Chicken stock, 2 Eggs (fried or scrambled), 100g Shredded chicken (optional), Feta crumbles, Sour cream, Raw Red onion...

Ingredients

  • 200g Tortilla chips (thick)
  • 300ml Salsa Roja
  • 100ml Chicken stock
  • 2 Eggs (fried or scrambled)
  • 100g Shredded chicken (optional)
  • Feta crumbles
  • Sour cream
  • Raw Red onion

Cooking Method

  1. The Scorch Briefly toast the chips in a dry pan for 1 minute to regain crunch.
  2. The Bloom Pour the salsa into a fresh pan; add a 30ml splash of stock to 'hiss' the sauce and release the chili perfume.
  3. The Swell Add the remaining stock; simmer for 3 minutes until bubbling.
  4. The Marriage Toss the chips into the red silk; stir for 30 seconds only—they should be coated but still maintain their architecture.
  5. The Final Flourish Top with eggs, raw onions, and a massive hit of fresh coriander.

Cuisine: Mexican

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