Leftover Turkey Chilaquiles with Red Sauce
WHAT YOU NEED
- 4 cups of leftover turkey, shredded (can be breast, thigh or leg meat or a mix)
- 4 cups of fried corn tortillas (12 tortillas cut in quarters and 1 cup of peanut oil)
- Guajillo Red Sauce:
- 2 cups water
- 4 garlic cloves
- 1 red tomato
- 6 Guajillo peppers
- 1 teaspoon cumin
- 1 tablespoon chicken bouillon
- For Assembly:
- 1 white onion, finely chopped
- 1 10 ounce Cacique® Queso Fresco, crumbled
- 1/2 cup of Cacique® Crema Mexicana
HOW TO MAKE IT
- Guajillo Red Sauce: Saute 4 garlic cloves, 1 red tomato and 6 guajillo peppers in a hot skillet until charred. Then add to a pot along with 2 cups of water and cook until chiles are soft. Once cooked, transfer to a blender along with the cooking water and blend. Strain the sauce into a skillet or pot and season with cumin and chicken bouillon. Add the shredded turkey and let it simmer for a few minutes.
- Fry the tortillas until golden brown and add to a serving dish. Then add the turkey in the red sauce. Top with chopped onions, crumbled Cacique® Queso Fresco and Cacique® Cream Mexicana. Serve with white rice and enjoy.
- Note: Let the tortillas dry after cutting. Just spread them on a tray and you can even toast inside the oven if not wanting to fry. The sauce and the tortillas can be prepped the day before to save time.
