“Full Breakfast” nachos – tortilla chips with mixed beans in a spiced tomato sauce, sliced grilled chipolata sausage, fried eggs, chipotle mayonnaise, grated cheddar and a fresh delicious tomato and avocado salsa.
I started out planning to make some Huevos Rancheros but my imagination took over and I decided to experiment with this dish – I’m so glad I did. Essentially this is nachos crossed with a cooked breakfast with a Mexican twist, it may not be an authentic Mexican dish but it sure is tasty.
All the components in the dish work very well together – the crunch from the tortilla chips, the rich Smokey flavour from the beans, the creaminess of the chipotle mayo, the richness of the fried eggs, the flavour of the grilled sausage, the saltiness of the cheese and the freshness of the salsa. I hope I’m making you hungry.
Preparation and cooking time 35 -40 minutes
This dish involves making all of the elements and adding them together at the last minute
4-5 round tomatoes
1 red chilli
2 guajillo chillies
5 cloves garlic – leave skin on to dry fry
2 white onions – leave skin on to dry fry
1 yellow bell pepper
500ml chicken stock
Dash Worchester sauce
2 tsp brown sugar
1 tsp smoked paprika
2tsp chipotle paste
350g mixed beans – rinse well
Salt to taste
Method: In a wide deep non stick frying pan, dry fry the tomatoes, chillies, garlic, onion and yellow pepper until they are coloured on all sides. All of these should be left in their skin. The garlic will cook quicker than the other ingredients, remove from the pan when the cloves soften. Once charred let all the ingredients cool and remove the garlic skins, onion skins and the stalks from the chillies and peppers.
Transfer the tomatoes, garlic, onions, chillies and pepper into a small blender/mini chopper and blitz until a smooth sauce is formed. Add a dash of Worchester sauce, 1 tsp smoked paprika, 2tsp chipotle paste and 2tsp sugar. Blitz again until combined with the sauce.
Add the sauce to a wide deep sauce pan and add the chicken stock, stir well and bring to the boil and add the rinsed beans. Bring back to the boil then reduce to a simmer for 25 minutes, stirring frequently. Ignore the instruction on the tin that they will cook in 10 minutes – its just totally wrong!
Set aside ready to add to the dish
3 round tomatoes -diced
1 ripe avocado – diced
1 red onion – diced
1 red chilli – seeds/stalk removed and finely diced
Juice of 1 and half limes
small handful of coriander leaf – roughly chopped
1/4 tsp sugar
1/4 tsp salt
1/4 tsp freshly ground black pepper
Method: gently mix all the ingredients in a large glass mixing bowl until the sugar and salt and combined with the salsa, cover and set aside at room temperature for 20-25 minutes. Mix gently again before serving.
2 portions of lightly salted corn tortilla chips – 50-75g each
4 eggs – fried at last minute, sunny side up
4-6 large chipolata sausages – oven roast at 180°c for 20-25 minutes
Chipotle mayonnaise – combined 5 tsps. mayo and 1 tsp chipotle paste
1 small red onion – diced, for garnish
3-4 tbsp. roughly chopped coriander leaf – for garnish
25-30g grated medium cheddar cheese
lime wedge – as garnish
Use wide deep bowls to plate the dish, start by adding the beans to the bottom of the dish, saving a little of the sauce as a garnish.
Layer the tortilla chips on top, then add the sausage and the salsa. Place the fried eggs on top of the nachos then complete the dish by adding the cheese, chipotle mayo, coriander and a little of the tomato sauce.
Add a lime wedge as a final garnish then serve and enjoy!
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Enchiladas stuffed with leftover chicken in a rich Mexican tomato and guajillo chilli pepper sauce. Oven baked and served with tomato and avocado salsa.
This dish is a great way of turning leftover chicken into something really special. Garlic, tomatoes, red pepper, red chilli and guajillo chillies are pan roasted until charred to unlock their deep flavours, then blitzed into a smooth sauce which is mixed with the leftover chicken. The tortillas are brushed with a mixture of a little oil and tomato sauce before baking so that they take on some flavour and to prevent them over crisping or burning. A little of the sauce is also used as a garnish on top of the enchiladas.
A simple yet delicious salsa is made from tomatoes, red chilli, red pepper, avocado, coriander, red onion, lime juice, a little sugar and seasoning. It is important to leave this covered at room temperature for 1-2 hours to allow the flavours to fully develop. It just doesn’t taste as good if its been chilled, like tomatoes in general.
The dish is completed with some sour cream drizzled over the enchiladas, along with a garnish of coriander and lime wedges. I have been to Mexico many times and this takes me back there…..
Serves two people
Preparation 15-20 minutes, cooking 10-12 minutes (plus time for salsa to develop)
1/2 a red chill – finely chopped, remove seeds (keep for hot)
1/2 a red bell pepper – finely diced
3 tomatoes – diced
Juice of 1 lime
1/2 tsp brown sugar
1 baby avocado – diced
1 medium size red onion – diced
Good handful coriander – roughly chopped
Generous amount of freshly ground black pepper
Salt – to taste
Method: Mix all the ingredients in a large bowl and mix well, cover bowl and set aside at room temperature for 1-2 hours. This helps the favours combine and gives a far tastier salsa.
Approx. 150g leftover/precooked chicken – cut into small pieces or shred
4 corn tortillas – must be corn ones
3 large garlic cloves – keep skin on (see method)
2 guajillo chillies – if using dried, soak for 45-60 mins then discard water
1/2 red chilli – remove seeds and stalk
1/2 red pepper
3 round tomatoes
1/2 tsp smoked paprika
1/2 tsp sugar
1 tbsp. coriander leaf, plus a few leafs for garnish
1/4 tsp salt
Generous amount of freshly ground black pepper
1 tbsp. vegetable oil
Sour cream – to garnish
Method: Start by dry roasting the pepper, chilli, tomatoes, garlic (keep skin on) and guajillo chilli peppers over a medium high heat. Turn occasionally but the aim here is to dry roast and get some charred colour to bring some deep flavour to the sauce. Once the peppers and chillies are charred on all sides, carefully remove the garlic and tip the rest into a small food processor/mini chopper. Allow the garlic to cool then squeeze to remove roasted garlic from the skin then place in food processor. Add the coriander, sugar, salt and pepper then blitz until a smooth rich red sauce is formed. Taste test and add a little extra sugar, salt or pepper if required, the sauce should be rich and flavoursome, but not too sweet. Retain 1-2 tbsp. of the sauce and mix the rest through the chicken. With the retained sauce mix with a tbsp. of vegetable oil – this will be used to brush the enchiladas.
Preheat your oven to approx. 180°C then start to make the enchiladas. Lay one out flat on a chopping board, place a generous amount of filling just below the middle then roll the bottom over carefully then roll into a enchilada. Place into a roasting dish with the seam on the bottom. Repeat for the other three enchiladas, making sure to space them out in the roasting dish. Using a brush give the enchiladas a thin coat of the sauce/oil mix to prevent the tortillas crisping up too much during baking. If you have any sauce left you can also add a couple of small drops on top of the enchiladas before baking, this is mainly for aesthetics and entirely optional. Add to the oven and bake for 10-12 minutes.
When plating, take care when transferring the enchiladas so they don’t loose their shape or any of the contents. Serve with a side portion of the salsa and garnish with sour cream and a few coriander leafs.