- 500g of Tortillachips (Totopos)
- One 430g can of Black Refried Beans (Frijokes Refritos Negros)
- 2 onions
- 2 cloves of garlic
- 2 cans of 800g Tomatillo
- 1 Serrano Chile (fresh, frozen or pickled)
- 15g of coriander
- 1 teaspoon of salt
- 100 ml chicken or vegetable broth (optional)
- 2 tablespoons of oil
- 1 cup of crème fraiche
- 250g grated cheese (e.g. Gouda)
Roast the garlic and onion in the oven at 250°C (grill function) for about 5 minutes or until well roasted.
Drain the tomatillos and rinse them under running water.
Heat the oil and stir-fry the tomatillos until a creamy mixture is obtained.
Add the roasted garlic and onion and let them cook for 5 more minutes.
Then mash everything together with the serrano chili, coriander, salt, ½ cup of fresh cream and the consommé.
Place the sauce in a bowl, add the tortillas and mix well. Finally, add 2 tablespoons of grated cheese and add to the mixture.
Grease a Bundt or Tube Non-Stick baking pan slightly and spread the sauce and tortilla mix evenly. Then cover the mixture with refried beans and sprinkle with grated cheese.
Bake for about 20-25 minutes in a preheated oven at 170°C (grill function) . Allow to cool briefly and carefully remove from the pan.
Garnish with some fresh cream and/or finely chopped coriander, onion and/or grated cheese. Enjoy!