Chilaquiles in mulato chilli sauce

• olive oil↗2 tbsp tbsp
• pumpkin seeds↗2 tbsp tbsp
• sesame seeds↗2 tbsp tbsp
• garlic clove↗1

  crushed

• small onion↗1

  finely chopped

• dried mutalo chillies↗4

  (buy online), soaked in 250ml/9fl oz of boiling water

• pinch cinnamon↗
• clove↗1
• slice of bread1
• cooked chicken breasts↗4

  shredded (or use Quorn to make it veggie)

• bag salted tortilla chips↗300g g
• cheddar↗100g g

  grated

• soured cream↗

  to serve

Step-by-step instructions

1. 1

   Heat 1 tbsp of oil in a small pan on a low heat. Fry the seeds, garlic and onion for a few mins. Remove the stalks from the chillies, and add another 250ml of water to the soaking liquid. In a food processor or blender, blend the chillies and liquid with the onion mix, cinnamon, clove and the bread until smooth.

2. 2

   Heat the remaining oil in a mediumsize pan and warm the sauce, stirring non‑stop until thick and glossy. Heat the grill while you layer up the tortilla chips and shredded chicken in an ovenproof dish. Pour over the sauce and scatter the cheese on. Grill until the cheese has melted and serve with soured cream.