Chilaquiles Recipe, by Alejandro Durán
100 g flavourless nachos (a quarter pound of flavourless nachos)
200 g grated cheese (half a pound of flavourless nachos)
2 garlic cloves
1 green pepper
1 red pepper
1 chicken breast
a little chopped coriander
half teaspoon of black pepper
half teaspoon of cumin
half teaspoon of curry
1 teaspoon of paprika
1 spoonful of spicy sauce like Valentina or 1 teaspoon of Tabasco.
Firstly, the homemade tomato sauce is made: Half onion is cut into strips and poured into a pan with a little oil. It is cooked until the onion is tender. The garlic is cut into dice and added into the pan until before the garlic is browned. Tomatoes are peeled and cut. They are added into the pan with the salt and all the spices except the paprika. It is cooked low heat for ten minutes stirring continuously. At the last minute, the paprika is added. After that, it is blended and put aside.
Meanwhile, the chicken breast is cut in half making a book. It is put on the pan and cooked on both sides, but not too cooked. It is put into a bowl and the meat is shredded using two forks. It is put aside.
The peppers and the other half of the onion are cut into dice and put into a large heavy-bottomed saucepan with a little oil. It is cooked low heat for five minutes. The shredded chicken breast and the tomato sauce are added. Over them, the nachos and the spicy sauce are added too. It is stirred until all the ingredients are mixed and the nachos are softened.
Half of the mix is put into a baking dish. Half of the cheese is sprinkled over the top. The other half of the mix is put over the cheese and the other half of the cheese is sprinkled over them. It is grilled until the cheese is browned.