Friday, December 9, 2011
Chill a what? It's pronounced chill-ah-key-less. Or you can always call them fancy nachos, like the gringo boyfriend does.
Chilaquiles are generally served for breakfast or brunch. However, they hold up on their own as a main dish for dinner. Or any time, really. Like most dishes in Mexico, chilaquiles can vary depending on the region. Some people will cook them in a sauce until the tortillas are very soft, on the other end of the spectrum, you'll have regions that prefer the tortillas to remain crisp. The recipe my mom taught me is kind of in the middle, slightly soft, while keeping a light crisp. You will also find that you'll have a variety of sauces to choose from. For this recipe, I use a red sauce, very similar to enchilada sauce.
Feel free to add chicken, beef, chorizo, egg, or your favorite toppings!
1 dz corn tortillas, cut into 6 triangles
1 cup of onions, thinly sliced
2 cups of red sauce (recipe to follow)
1 cup monterey jack cheese, shredded
Queso fresco, crumbled
Crema Mexicana (creme fraiche)
1/2 cup cilantro, chopped
1 avocado, sliced
Heat 1-2 cups of oil (about an inch deep) over medium heat (350-375° F for you fancy people). Slowly add the tortillas in batches and fry until golden. Remove and let drain on a paper towel-lined plate.
Heat 2 tablespoons of oil in a skillet over medium-low heat. Add onions and sauteé until soft (about 5 minutes). Add the fried tortillas and gently stir so that you don't break them making sure that the onions are mixed in well. Sprinkle a teaspoon of salt. Sauteé everything for about 2 minutes. Add the red sauce and gently fold into the tortillas until everything is coated. Sprinkle monterey jack cheese over tortillas, cover for two minutes or until cheese has melted.
Serve in a bowl or plate, sprinkle with queso fresco, top with avocado, cilantro, and drizzle with cream.
3 cups of dried guajillo peppers (seeded and deveined)
1 large garlic clove
1 chicken bullion cube
1/2 cup heavy cream
1 tsp cumin
1 tbs oregano
Salt and pepper
Place peppers in a blender and fill with hot water. Cover and set aside for 15 minutes. Pour out about 2/3 of the water and save for later. Once peppers are tender, add the remaining ingredients. Cover and puree until you have a smooth mixture. Place a fine strainer over a large bowl and strain through. The sauce should not be too runny or too thick. If it’s too thick, add 1 table spoon at a time of that water you saved earlier until thick enough to coat the back of a spoon.Heat two tablespoons of oil in a large sauce pan over medium-high heat. Add the pepper mixture to pan, constantly stirring, until oil is well incorporated and sauce has darkened in color. Watch out for splatter! Add oregano (crumble with your fingers) and cumin. Continue stirring for about two minutes. Add heavy cream and simmer for five minutes. Lower heat and add salt and pepper to taste. Remove from heat.
Scarf it down like a champ! *plays Eye of the Tiger*