Recipes



PRINT  |   SHARE:        |  

(Chilaquiles in red sauce with chicken)

For the sauce: (makes 4 cups)
5 dried guajillo chiles
2 dried costeño chiles
(chiles available at Mexican groceries)
2 canned chipotle chiles in adobo
141⁄2 ounces canned diced tomatoes
141⁄2 ounces chicken stock
In a cast-iron skillet over high heat, toast the dried chiles until fragrant, turning several times. Turn off the heat and cover with water; cover and let soak for 30 minutes. Remove the seeds and stems and puree with the chipotle chiles, tomatoes and chicken stock. Add salt to taste.

For the chilaquiles:
8 stale corn tortillas (blue, white or yellow) cut into quarters
Canola oil, for frying
2 cups shredded chicken, white or dark meat
1⁄4 teaspoon dried epazote (available at Mexican groceries)
1⁄4 teaspoon oregano, preferably Mexican
2 cups of red sauce, from above
Salt and pepper to taste

To garnish:
Fresh cilantro
Lime wedges
Queso fresco or mild feta cheese, crumbled
Jalapeno, sliced into thin coins
Optional (but recommended): A fried egg per serving

Fry the tortilla quarters in batches in a cast-iron skillet in 1 inch of canola oil heated to 350 degrees until crispy. Remove to drain on paper towels. In a deep saucepan or sautoir, heat 2 cups of the red sauce over medium heat until simmering. Add the tortillas, chicken and seasonings and stir gently until heated through. Top with the garnishes and, if desired, a sunny side up fried egg and serve immediately. Serves 2 to 4.


Let us know what you think...

Commenting is not available in this weblog entry.

Follow Us
Style Pinterest
Style Instagram
Style Twitter
Style Facebook




Epicure

Good Tastes

Dining Articles



MOST POPULAR RECIPES...
Waist Not, Want Not
Tomato Candy Tartlets
Tomato & Eggplant Gratin
Baked Tomato Eggs with Blue Cheese & Bacon
Fried Green Tomatoes with Creole Remoulade
Mini Asparagus & Goat Cheese Quiche Bites
Lemony Asparagus & Ricotta Pasta
Composed Shaved Asparagus & Sea Bean Salad
Creamy Asparagus Soup
Spiked Lavender Hibiscus Lemonade