Recipe Details

Chilaquiles with California Raisins and Chicken Chorizo
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Chilaquiles with California Raisins and Chicken Chorizo

Spicy Mexican sauce, crispy tortilla strips and chicken make an exciting dish.

  • Servings: 8


California Raisin Mole
1 cp California Raisins divided
can Cooking Spray nonstick
1 1/2 tsp Vegetable Oil
1/2 cp Red Onion minced
1/2 tsp Coriander Seeds crushed
1/2 tsp Anise Seeds crushed
1 1/2 tsp Chilli Powder
1/2 tsp Sugar
1/2 tsp Cinnamon
1 1/2 tsp Garlic minced
1/4 tsp Cloves Ground
1 tsp Cocoa Powder unsweetened
1 tbsp Peanut Butter
1/3 cp Chicken Broth
1/2 cp Tomatoes 3 ounces, diced
pnch Salt to taste
6 whole Skinless Chicken Breasts 5 ounces
pnch Salt to taste
pnch Pepper to taste
6 whole Dried New Mexican Red Chiles stemmed and seeded
1 whole Ancho Chile stemmed and seeded
ea Water as needed
1/2 cp California Raisin Paste
1 whole Red Onion chopped
3 clv Garlic chopped
4 tbsp Corn Oil divided
3 whole Red Roma Tomatoes fresh ripe, roasted and seeded
1 tsp Ground Cumin divided
1 lb Ground Chicken
1 tsp Chile Powder
2 tsp Smoked Ground Paprika
1 tsp Ground Mexican Oregano
1 ea Envelope Sazon Goya
1 cp Chicken Broth
1 cp California Raisins
1 cp Pinto Beans cooked
12 whole Corn Tortillas 6 inch
pnch Salt to taste
pnch Pepper to taste
1/2 lb Queso Fresco crumbled
1/2 cp Green Onion thinly sliced
1/2 cp Cilantro chopped


Arrange chiles in large bowl and add hot water to cover; let stand 15 minutes or until softened.

Turn chiles into blender along with 1 cup of the liquid; add raisin paste and purée until smooth. Set aside.

Heat 2 tablespoons corn oil in large, heavy skillet.

Add chicken, remaining 1/2 teaspoon cumin, and other seasonings; sauté over low heat until chicken is cooked, about 5 minutes.

Stir in the puréed chile sauce, chicken broth, raisins and beans; simmer 10 minutes or until heated through.

Meanwhile, brush tortillas with remaining 1 tablespoon oil and cut into strips.

Spread in single layer on baking sheet and bake at 400°F for 10 to 15 minutes or just until chewy and almost crisp.

Then, season chicken mixture to taste with salt and pepper and stir in tortilla chips or divide and spoon sauce over tortilla chips for individual servings; garnish with cheese, green onions and cilantro.

Note: Commercially prepared California raisin paste is available from food service and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California natural raisins (1 cup) equal to twice the amount of raisin paste (1/2 cup) required until very finely chopped and smooth.