Chilaquiles in mulato chilli sauce

 

Chilaquiles in mulato chilli sauce

Fixings:

    2 tbsp olive oil

    2 tbsp pumpkin seeds

    2 tbsp sesame seeds

    1 garlic clove, squashed

    1 little onion, finely cleaved

    4 dried mutalo chillies, absorbed 250ml/9fl oz of bubbling water squeeze cinnamon

    1 clove

    1 cut of bread

    4 cooked chicken bosoms, destroyed

    300g pack salted tortilla chips

    100g cheddar, ground

    soured cream, to serve

Guidelines

Slow-cooker-chicken-taco-soup.

    Heat 1 tbsp of oil in a little container on a low hotness. Fry the seeds, garlic and onion for a couple of mins. 

Eliminate the stalks from the chillies, and add another 250ml of water to the splashing fluid. 

In a food processor or blender, mix the chillies and fluid with the onion blend, cinnamon, clove and the bread until smooth.

    Heat the leftover oil in a mediumsize container and warm the sauce, mixing relentless until thick and reflexive. 

Heat the barbecue while you layer up the tortilla chips and destroyed chicken in an ovenproof dish. Pour over the sauce and disperse the cheddar on. 

Ingin-kaya-sesekali-lakukan-sedekah.

Barbecue until the cheddar has liquefied and present with soured cream. Appreciate it !!!

Chilaquiles in mulato chilli sauce VIDEO