HFG DIGITAL NEWSLETTER
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ChilaquilesThis traditional Mexican dish lends itself well to a hearty breakfast or brunch. Make your own red chili sauce or use jarred or canned sauce for a quicker meal. You can even substitute tortilla chips for the fried tortillas if you are really short on time... Ingredients
Directions 1. Coat a large saute pan generously with vegetable oil (to about 1/8" deep). Heat the oil over high heat. When the oil is hot, add the tortillas and fry until golden brown. Remove the tortillas and drain on paper towels. Sprinkle with salt. 2. Add an additional 2 tablespoons of vegetable oil to the pan and turn heat to high again. Add the red chili sauce and bring it to a simmer. 3. Place the fried tortillas back into the pan with the red chili sauce. Gently turn the tortillas until they are all coated well with the sauce. Simmer for five minutes. 4. Remove from heat and serve the chilaquiles with queso fresco, cilantro, red onion and avocado as garnish. Top with a fried egg and add some black beans on the side, if desired. Serves 4 (Red Chili Sauce: Take 4 dried ancho chiles and remove the seeds and stems. Heat the chiles lightly over medium heat. The chiles are ready when you begin to smell them. Put the chiles in a saucepan and pour boiling water over them. Let sit for 15 minutes. Add the chiles, 3 cloves of garlic, 1 teaspoon salt, 2 tablespoons tomato paste, 1/2 teaspoon onion powder, 1/2 teaspoon cumin and 1 1/2 cups of the soaking liquid to a blender. Blend until very smooth.) |
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