Chilaquiles

 

Chilaquiles

SAUCE
1 (28 oz) can whole tomatoes
2 jalapenos, charred, stemmed, seeded, and chopped
2 cloves garlic, chopped
1/2 onion, chopped
1 cup cilantro, chopped (I had to leave this out because my store was OUT, yes OUT. I'll start with about a 1/2 cup and then add more according to taste and color. I suggest you do the same!)

1 Tbsp. veggie oil

1 tsp. salt
1 cup chicken stock

Place tomatoes, jalapenos, garlic, onion, and cilantro into a blender. I used a Vitamix and blended it until it was nice and smooth.

Heat oil in a sauce pan over med-high heat. Add the sauce to the pan being aware that it will start bubbling and spitting right away. Be careful and start stirring. You'll want to boil it for about 7 minutes, stirring very often.

Reduce heat to keep things at a gentle simmer and stir in the salt and the chicken stock. Let it continue to simmer while you work on your tortilla chips. The sauce just keeps getting better the longer it cooks.

When you're happy with the way your sauce tastes, prepare the tortilla chips OR use pre-made tortilla chips. If you go that route, skip to the assembly step.

TORTILLA CHIPS
20 (6 inch) white corn tortillas, left out for a day or so and cut into 8 triangles each
oil for frying
salt

Place tortilla pieces into hot oil. I could give you a temperature, but you'll know it's hot when you put your tortilla in and the oil starts to fry it. Cook until golden brown on each side.

Remove chips to a paper towel lined plate and sprinkle hot chips with a little salt.

Continuing frying the chips until you've got enough to go around. You'll have to work in batches.

ASSEMBLY
All the recipes say to put the chips directly into the sauce pot. That's not how I work....

Place some sauce into a bowl or a small pot (I went the bowl route). Add chips, add more sauce, and stir until the chips are thoroughly covered.

Transfer your chip mess to a plate, being sure to pour the excess sauce that was left in the bowl onto the chips. Top with shredded cheese, onion, cilantro, lettuce, sour cream, and whatever else your little heart desires.

Repeat until everyone has a plate and DIG IN! These are traditionally a breakfast dish meant to use up old, dry tortillas, so feel free to top them with a fried or scrambled egg if that sounds good to you.

Store the extra sauce in the fridge until you're ready for seconds. You can also do like I did and use it to make a batch of enchiladas. It's ESPECIALLY good for making cheese enchiladas, but that's a story for another day.  

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