Often referred to as Mexican lasagne, Chilaquiles combines crispy tortillas, succulent turkey and a healthy dose of simplicity. What's not to love?
- 1 bag (400 gr.) un- salted, natural corn tortilla chips
- 4 cups cooked turkey
- 2 cups Chile salsa
- ½ cu) 15% cream
- 3 cups grated cheese of your choice (Chihuahua, Monterey Jack, mild cheddar)
- 1 avocado, sliced
- 1 tomato, diced
- ¼ cup onion, chopped
- ½ cup sour cream, or crème fraîche
- 6 Tbsp cilantro, finely chopped
Method: Turkey stock
Pick the onion with the cloves and put it into a large pot with the remaining ingredients. Cover with approximately 6 litres (24 cups) cold water. Bring to a boil and skim if necessary. Simmer slowly uncovered for about 1 hour or until the skin of the turkey separates easily using a fork. Strain and de-bone, keep the meat for the Chilaquiles.
Method: Chile Salsa
Place a small pan on medium heat and dry roast the chillies for about 1 minute. Remove the stem and the seeds from the chillie. Place the chilli in a small bowl and cover with the turkey stock. Soak for about 20 minutes and strain. Set aside the stock used for soaking the chillies.
In the meanwhile, using the same pan on medium heat, dry roast the garlic, the thyme and the cinnamon.
Add the the strained chillies, the garlic, the thyme and the cinnamon, with the reserved chilli stock to a blender and grind to a smooth puree. Strain and set aside.
Place the grill in the center of the oven. Preheat the oven to 190 °C (375 °F).
Using a square baking dish 30 cm (12 inches) spread half the chips and place the shredded turkey, cover with the salsa and the 15% cream.
Add the remaining chips, salsa and 15% cream. Cover with cheese and cook in the oven for 15 minutes.
Garnish with avocadoes, tomatoes, onions, sour cream and coriander. Serve immediately.