Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Bring the water to the boil with the onion, garlic clove and coriander, season with salt. Reduce the heat. Cut a cross into the tomatoes, add to the stock along with the chicken, cover and simmer for approx. 25 mins. Remove the chicken, pull away the meat using two forks, cover and set aside.
Remove the tomatoes, onion and garlic from the stock. Peel the tomatoes, cut out the stalk. Puree the tomatoes, onion, garlic and 3 tbsp of stock until smooth, place in a pan. Add the hot chipotle honey sauce and salt, bring to the boil. Reduce the heat, simmer for approx. 5 mins.
Add the chips and chicken to the salsa, mix carefully and warm through.
Serve the avocado, onion, feta, chips, coriander, single cream and lime wedges with the chilaquiles.
|Note:||Chilaquiles are traditionally eaten for breakfast and enjoyed with coffee or freshly squeezed orange juice. As a starter, they are best served with a chelada. Dip the rims of 2 chilled beer glasses in water (approx. 3 mm deep) and then in coarse salt. Squeeze the juice of 2 limes, add to the glasses and top up with cold beer.|
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