Monday, November 2, 2015

Mouthwatering Chipotle Chilaquiles with Turkey.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MejoresRecetas #CollectiveBias

The holidays are fast approaching, and with them also come the traditional family gatherings, the parties with friends and co-workers… and food, lots of food. I’m always looking for ways to use the leftover food (because it’s very hard for me to throw out food), and use it to make sandwiches, tacos, soups or other creative and delicious meals. Like these Chilaquiles, for example, with the authentic taste of “La Morena” Chipotle peppers, made using day-old tortillas and leftover roasted turkey. The chipotle salsa gives these chilaquiles a different taste than your regular red or green chilaquiles. Since I now live in Texas, it’s so easy for me to find more ingredients related to our rich Mexican cuisine. There is a chain of stores called “Fiesta Market,” that sell a large variety of products from Mexico, including “La Morena” products.

Fiesta Mart Dallas TX


  • 2 medium size tomatoes
  • 1 garlic clove, peeled
  • 1 (½-in) slice of white onion
  • 2 Pickled chipotle peppers from “La Morena”
  • 4 Tablespoons vegetable oil
  • 6 corn tortillas, cut into 6 or 8 triangles.
  • 1 cup cooked turkey or chicken, shredded
  • Salt and pepper to season
  • ¼ cup of queso fresco, crumbled
  • ¼ cup Mexican cream


  • 1 tablespoon of red onion, thinly sliced
  • 1 tablespoon of cilantro leaves


  • Epazote is traditionally added to the chilaquiles, but I don’t add it in this sauce to keep the chipotle pepper as the main flavoring in the dish.

Chipotle Chilaquiles


Chipotle Chilaquiles


1. Cook tomatoes, 1 garlic clove and the slice of onion in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender. Drain the water, reserving 1/4 cup of the cooking liquid.
2. In a blender, puree the Chipotle peppers from “La Morena”, with the tomatoes (skin removed), garlic, and onion slice. Add the reserved liquid if needed to get a saucier texture.  You should have about 2 cups of sauce. Set aside.

Chipotle Chilaquiles


3.  Heat 3 tablespoons of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process until you finish with the rest of the tortillas.
Clean the frying pan with a paper towel, turn the heat to medium, and add 1 tablespoon of oil.
4.  Add the sauce, and once it comes to a boil, turn the heat down and cook for 5 minutes. Season the sauce with salt and pepper.
5.  Carefully stir in the tortillas to avoid breaking them. Add the turkey or chicken and coat it with the salsa. Cook for 2 minutes for crispy chilaquiles, if you want a softer texture let it cook for 1 more minute.  
6.  Serve garnished with crumbled cheese, cilantro, onion, and topped with the cream. Serve with "Refried beans". Avocado is also a good addition to this plate.

Chipotle Chilaquiles

I hope you enjoy this recipe as much as we like it at home, and don’t forget to enjoy it with a cold Coca-Cola for a great time with your family!



For more delicious recipes using "La Morena"  and Coca Cola products, search for the hashtag #MejoresRecetas, or at your local Fiesta Mart stores in Houston and Dallas, TX.,  and look for their specially marked displays.

1 comment:

  1. What a nice recipe and the addition of the epazote to the sauce must make it delightful. Thanks for participating in this shop #client


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