Chilaquiles in Salsa Pasilla

Ingredients (serves 2-3):

1 Jar 100 ml Salsa Pasilla Mamá Reyna

6 corn tortillas

3 dollops of sour cream

½ Cup chopped onion

½ Cup grated Cheshire cheese
 

Optional: Slice of grilled chicken, steak or fried eggs to serve along the chilaquiles

Method:

1. Cut the tortillas in about half an inch stripes. Fry them until crispy and set aside
    

2. Open the Salsa Pasilla Mamá Reyna and place it in a small saucepan. Add half a jar of broth to the saucepan to dilute the sauce. Heat over a medium fire until it starts to boil and simmer for a couple of minutes.
    

3. Place the tortillas in three plates, bathe them with the Pasilla sauce, decorate them with the chopped onion, a dollop of sour cream and grated cheese. Enjoy!!  See also Chilaquiles in Salsa Verde

Chilaquiles in Salsa Verde

Ingredients (Serves 2):

100 g corn tortilla chips

1 jar Salsa Verde Mamá Reyna 100 g

20 g shredded Cheddar cheese

20 g grated Cheshire cheese

2 tbsp double cream

Method:

1.- Put the corn tortilla chips in an ovenproof dish, warm them in the

oven at 180 ºC for 10 minutes.

2.- Remove from the oven, scatter over the cheese, put back in the

oven and let the cheese melt for about 5-7 min.

3.- In the meantime, empty the content of Salsa Verde in a small saucepan

and put it on a medium flame hub. Switch off when it starts

bubbling.

4.- Pour the green chilli sauce on the corn chips with the Cheshire

cheese and add the double cream. Enjoy!

Optional: Add shredded chicken or a fried egg before pouring the salsa. 

See also Chilaquiles in Salsa Pasilla

Albondigas in Salsa Chipotle

Ingredients (Serves 4):

500 g minced beef

1 jar Salsa Chipotle Mamá Reyna 350 g

1 slice of bread soaked in milk

1 raw egg (and 1 boiled egg optional)

Salt and pepper

Method:

1.- Pour the whole content of the Salsa Chipotle in a saucepan. Heat it up

gently until it starts to boil.

2.- In the meantime, in a bowl mix the minced meat with the bread soaked

in milk, the raw egg, salt and pepper.

3.- Make meatballs the size of a table tennis ball or smaller. (Optional:

Chop the boiled egg and stuff a small portion into each ball). Carefully

place them in the boiling Chipotle Sauce.

4.- Cover and allow to gently boil until the meatballs are cooked through

for about 12-15 min.

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5.- Serve with white rice and salad. Enjoy with corn or flour tortillas!

Mole Poblano with Chicken

Ingredients (Serves 4):

1 Jar Mole Poblano Mamá Reyna 350 g

2 chicken breast, cooked and shredded

4 small dollops of sour cream

½ Cup onion rings

½ Cup grated Cheshire cheese

1 tsp Sesame seeds

2 corn tortillas

Method:

1. Pour the whole content of the Mole Poblano in a saucepan.

Heat it up gently until it starts to boil. Add a little water or chicken

broth avoid it getting too thick.

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2. Add the shredded chicken and mix well. Bring it to a gentle boil

stirring regularly for about 10 min.

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3. Serve with red or white rice and garnish with the onion rings,

sour cream, grated cheese and sprinkle with sesame seeds. Enjoy

with corn tortillas!

Jalapeños with Mini Sausages

Ingredients (serves 8 ):

1 Jar Jalapeños Pickles Mamá Reyna

400 g Mini Sausages or Frankfurter sausages

250 g Halloumi cheese

1 Pack of crackers or corn chips 

Method:

1. Cut the mini sausages in halves or the Frankfurters in half an inch pieces.

2. Cut the  Halloumi cheese in cubes of half an inch.

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3. In a bowl, mix the sausages, the cheese and the content of the Jalapeño Pickles Mamá Reyna. Use tooth picks or snack forks to eat.

4. Enjoy them  as a snack with crackers or corn chips, or as a complement for your meal.

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