Chilaquiles Rojo with Chicken
Created by Paul Daniel, head chef for Corazón (London, UK)
Begin by toasting the cumin in a frying pan until fragrant, and then set aside
Toast the garlic until golden, then set aside
Do the same with the salad/vine tomatoes and onion until blackened around the edges
In a blender or food processor, mix the toasted cumin with the garlic and plum tomatoes. Blend until smooth
Return to the pan, and reduce the blended mixture to a thick consistency, until the sauce is thick enough to coat the back of a spoon, then remove from the heat
Once cool enough, pulse the mixture in the blender or food processor with the toasted tomatoes and onion until a coarse texture is reached – you are not looking for a soup consistency
Transfer the mixture to a bowl and season with the lime juice, TABASCO® Sauce and sea salt
Set aside until you are ready to assemble the chilaquiles
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You will need:
Original Red Sauce
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