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Alejandra

Alejandra Cota

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Chilaquiles Burrito

10 min
25 min
Easy
39
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Knowing the recipe for chilaquiles is a special skill, but if you can also make this burrito filled with them, then you will almost be a professional chef. In a delicious flour tortilla, with beans and a habanero chile sauce with morita, this recipe will definitely be a surprise breakfast. Perfect to indulge yourself on the weekend, preparing it will only take you half an hour.
Learn more about Alejandra Cota

Ingredients

4 servings
  • 2 spoonfuls of oil for the sauce
  • 5 cloves of garlic for the sauce
  • 1 piece of onion cut into cubes, for the sauce
  • 8 pieces of tomato cut into cubes, for sauce
  • 2 pieces of tomato cut into cubes, for sauce
  • 3 pieces of habanero pepper for the sauce
  • 2 pieces of morita chile pepper for the sauce
  • 2 cups of chicken soup for the sauce
  • 1 tablespoon of Salt for the sauce
  • 1 tablespoon of allspices for the sauce
  • 1 teaspoonful of cumin whole, for the sauce
  • 1 teaspoonful of oregano for the sauce
  • 5 cups of tortilla chips
  • 1 Cup of chicken shredded
  • 1/2 Cup of sausage fried and crumbled
  • enough of refried beans
  • 1 Cup of asadero cheese grated
  • enough of tortilla for burritos
  • enough of coriander finely chopped

    Preparation

    Heat a pot over medium heat with the oil, cook the garlic, onion, tomato, green tomato, habanero and morita peppers. Then add the chicken broth and add the salt, whole black pepper, the whole cumin, the oregano, and cook until it is reduced by half. Set aside and cool.
    Place the previous preparation in the blender and blend until a smooth sauce is obtained; reserve a cup of salsa and return the rest to a pot and cook 5 minutes more.
    Dip the corn chips in the sauce with the chicken and chorizo, mix and set aside.
    Heat the tortillas for burritos in a comal, spread with the beans, add the chilaquiles, sprinkle with the asadero cheese and wrap around in a burrito.
    Serve in a dish and spread a layer of sauce on the base, place the burrito, sprinkle with chorizo and cilantro.

    PRESENTATION

    Cover with a bit of chilaquiles sauce, sprinkle with fresh cheese, chorizo, chopped cilantro and enjoy.

    TIPS

    When you add the corn chips to the sauce, do not cook them too long, so they don't get soaked.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    2146
    kcal
    107%
    Carbohydrates
    199
    g
    66%
    Proteins
    66.9
    g
    134%
    Lipids
    130
    g
    200%
    Fiber
    12.1
    g
    24%
    Sugar
    3.8
    g
    4.2%
    Cholesterol
    150
    mg
    50%
    Esha
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