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Chile Ancho Chilaquiles & Refried Black Beans By Karla Zazueta



Cooks In

45 min



One of the most famous and loved Mexican breakfasts, chilaquiles are these deep-fried pieces of stale corn tortilla, smothered with a nice salsa and garnished with cheese, sour cream, onion and fresh coriander. There are two popular versions, red or green chilaquiles, but our recipe is made with an ancho chilli sauce, which give these chilaquiles a delicious twist, perfect for a special occasion.



Start by making the ancho chilli sauce. Place the tomatoes, onion, garlic and ancho chillies in a saucepan. Cover them with cold water, place the pan on medium heat, bring to a boil and lower the heat, simmer for 15 minutes. Turn the heat off and set it aside to cool down.

Once cool down, remove the vegetable and the ancho chillies from the water and place them in a high-speed blender to get a smooth consistency, add salt and 200ml leftover water and blend until smooth. Heat the oil in a saucepan and pour the sauce, cook for 15 minutes to low heat with the lid on.

While the sauce is gently cooking, start gathering the garnishes ready, then heat the refried black beans and fry the eggs.

Open the tin of refried black beans and add 100ml water to loosen them up, heat them to medium heat and set aside. Then fry the eggs to each person's preference.

Then place the Cool Chile totopos in a large frying pan and pour the ancho chilli sauce over it, mix gently, making sure to coat all the tortilla chips with the sauce.

Place a portion on each plate, garnish with feta cheese, sour cream, coriander and slices of onion. Place the fried egg on the side and some refried black beans. Serve immediately. Enjoy!