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Alejandra

Alejandra Cota

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Chilaquiles Burrito

10 mins
25 mins
Low
226
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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 portions
  • 2 tablespoons oil, for the sauce
  • 5 cloves garlic, for the sauce
  • 1 onion, cut into cubes, for the sauce
  • 8 tomatoes, cut into cubes, for sauce
  • 2 tomatoes, cut into cubes, for sauce
  • 3 habanero peppers, for the sauce
  • 2 morita chili peppers, for the sauce
  • 2 cups chicken soup, for the sauce
  • 1 tablespoon salt, for the sauce
  • 1 tablespoon allspices, for the sauce
  • 1 teaspoon cumin, whole, for the sauce
  • 1 teaspoon oregano, for the sauce
  • 5 cups tortilla chips
  • 1 cup chicken, shredded
  • 1/2 cups sausage, fried and crumbled
  • enough refried beans
  • 1 cup asadero cheese, grated
  • enough tortilla, for burritos
  • enough fresh 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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