The Chef

Restaurants

Meals

Drinks

Restaurants›Le Buzz Plaza Coffee Co›Chilaquiles Con Pollo Recipe

Chilaquiles Con Pollo Recipe

Name: Le Buzz Plaza Coffee Cos Chilaquiles Con Pollo Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 pieces corn tortillas; 1 cups vegetable oil (for frying); 1 tsp salt; 6 pieces roma (plum) tomatoes; 3 pieces dried guajillo chiles, stems & seeds removed; 1 pieces dried ancho or pasilla chile, stem & seeds removed; 1 pieces white onion; 3 pieces garlic cloves; 1 tbs vegetable oil; 1 cups chicken or vegetable broth; 1 tsp salt; 1 tsp ground cumin; 0.5 tsp black pepper; 3 cups cooked shredded chicken (rotisserie or poached); 1 tbs cooking oil (for sauce pan); 0.5 cups chicken broth (additional, if needed); 0.75 cups Queso fresco or cotija, crumbled; 0.5 cups crema mexicana or sour cream; 0.25 cups white onion, thinly sliced; 3 pieces radishes, thinly sliced; 0.25 cups fresh cilantro, chopped; 1 pieces avocado, sliced; 2 pieces lime wedges; 2 tbs pickled jalapeños (optional)

Inspired by Le Buzz Plaza Coffee Co

Time50m

Serves4

Make Chilaquiles Con Pollo Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tortilla & Frying

12 pieces corn tortillas

1 cups vegetable oil (for frying)

1 tsp Celtic sea salt

Salsa Roja (Red Sauce)

6 pieces roma (plum) tomatoes

3 pieces dried guajillo chiles, stems & seeds removed

1 pieces dried ancho or pasilla chile, stem & seeds removed

1 pieces white onion

3 pieces Garlic cloves

1 tbs Tuscany sunflower oil

1 cups Chicken or vegetable broth

1 tsp Celtic sea salt

1 tsp Ground cumin

1/2 tsp black pepper

Chicken & Assembly

3 cups cooked shredded chicken (rotisserie or poached)

1 tbs cooking oil (for sauce pan)

1/2 cups chicken broth (additional, if needed)

Toppings & Garnish

3/4 cups Queso fresco or cotija, crumbled

1/2 cups crema mexicana or sour cream

1/4 cups white onion, thinly sliced

3 pieces radishes, thinly sliced

1/4 cups Fresh cilantro, chopped

1 pieces avocado, sliced

2 pieces Lime wedges

2 tbs pickled jalapeños (optional)

Method

Tortilla & Frying

Cut and fry tortillas

Stack the corn tortillas and cut them into 6 wedges each (like pizza). Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry tortilla wedges in batches so they don’t crowd the pan, about 1–2 minutes per side, until crisp and golden. Remove with a slotted spoon to a paper towel–lined tray and immediately season with 1 tsp salt. Reserve.

Salsa Roja (Red Sauce)

Prepare chiles

Toast the dried guajillo and ancho/pasilla chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with very hot water. Soak 10–15 minutes until softened. Drain and discard soaking liquid, reserving the chiles.

Cook tomatoes, onion, and garlic

In the same dry skillet, char the roma tomatoes and the whole white onion (you can halve the onion) and the garlic cloves on all sides until blistered and blackened in spots, about 6–8 minutes total. Alternatively, roast under a broiler, turning occasionally.

Blend the sauce

Place the toasted chiles, charred tomatoes, onion, and garlic into a blender. Add 1 cup chicken or vegetable broth, 1 tsp salt, 1 tsp ground cumin, and 1/2 tsp black pepper. Blend until very smooth. Taste and adjust salt. If sauce is too thick, add up to 1/4 cup more broth to reach a pourable but not watery consistency.

Fry the sauce

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Carefully pour the blended sauce through a fine-mesh sieve into the skillet (use a spatula to help push sauce through). Cook, stirring occasionally, 6–8 minutes until the sauce darkens and the raw tomato smell cooks off. Taste and adjust seasoning.

Chicken & Assembly

Warm the shredded chicken

If your shredded chicken is cold, warm it briefly: heat 1 tablespoon oil in a small pan over medium heat, add the shredded chicken and a splash (about 1/4–1/2 cup) chicken broth to moisten. Cook until warmed through, 3–4 minutes. Set aside.

Combine chips, sauce, and chicken

With the sauce simmering, add the fried tortilla wedges to the skillet and gently toss to coat — do this in 2 additions if your skillet is smaller so all chips get sauce. Pour the warmed shredded chicken over the sauced chips and fold gently so chicken warms through and some chips soften but many retain a bit of crispness. If mixture seems too dry, add up to 1/4 cup additional broth. Cook 2–3 minutes more until everything is heated and coated.

Toppings & Garnish

Plate and garnish

Divide chilaquiles among 4 plates (servings). Top each portion with crumbled queso fresco (about 3 tbsp each), a drizzle or dollop of crema (about 2 tbsp each), a sprinkle of thinly sliced white onion, 3–4 radish slices, chopped cilantro, and avocado slices. Offer lime wedges and pickled jalapeños at the table.

Serve

Serve immediately so some chips remain slightly crisp while others are saucy and tender. Leftovers can be refrigerated separately but will lose crispness.