Chilaquiles in Bean Sauce and Hoja Santa
One of the traditions in Mexican cuisine is beans and tortillas, which is why the idea of making and enjoying chilaquiles with beans, with a touch of hoja santa, was born. This leaf is found in many Mexican dishes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1/2 kilos pinto beans
- 1/2 kilos corn tortillas
- 2 hojas santas, medium
- 1 onion, medium
- 2 cloves garlic
- 2 cups chicken broth
- 5 tablespoons Oléico® safflower oil
- salt, as needed
- 1 cascabel chile
- 1 chicken breast, cooked and shredded
- sour cream
- panela cheese
Preparation
20 mins
10 mins
Low
- After soaking the beans, cook them with water, salt, 1/2 onion, and 1 garlic clove. Once cooked, blend with 1/2 onion, 1 garlic clove, 1 cascabel chili (optional), salt, and two cups of chicken broth.
- Cut the tortillas into triangles and fry them. (set aside)
- Sauté the bean sauce in oil, adding salt and water if necessary.
- Soak the tortillas in the bean sauce.
- Sprinkle finely chopped onion, cheese, cream, and a little chicken on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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