https://www.copymethat.com/r/tOLrND77J/chilaquiles-master/
137872135
FoJ8cPd
tOLrND77J
2024-05-19 15:18:24
Chilaquiles Master
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Ingredients
- subheading: For tomato or tomatillo sauce:
- 2 pounds ripe tomatoes-plum tomatoes make the best textured sauce OR 2 pounds tomatillos, husked and rinsed
- Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed
- 1 medium (6-ounce) white onion, cut into ½-inch sllices
- 1 ½ tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas
- 2 ½ cups chicken broth, plus a little extra if needed
- Salt
- A couple of big sprigs of epazote, plus more for garnish OR a big handful of cilantro leaves, plus more for garnish
- subheading: For the Red Chile Sauce:
- 2 ounces (about 8) dried guajillo chiles, stemmed, seeded and torn into flat pieces
- 1 ½ pounds ripe tomatoes
- 6 garlic cloves, unpeeled
- 1 ½ tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas
- 2 ½ cups chicken broth, plus a little extra if needed
- A couple big sprigs of epazote, plus more for garnish OR a big handful of cilantro leaves, plus more for garnish
- subheading: For the Tortillas:
- 12 (about 10 ounces) cold or stale 6-inch store-bought or homemade tortillas, cut into wedges or ½-inch strips
- Oil to a depth of 1 inch OR replace tortillas and oil with 8 ounces (about 8 cups loosely packed) store-bought tortilla chips (if your local Mexican grocery carries chips specified for chilaquiles, choose those)
- subheading: For the optional protein:
- 1 ½ to 2 cups (roughly 8 to 10 ounces) coarsely shredded cooked chicken, pork or beef OR 4 sunny-side up fried eggs
- subheading: For the garnish:
- About ½ cup Mexican crema, crème fraiche or thinned sour cream or Greek-style yogurt
- A handful of thinly sliced white onion
- About ¼ cup grated Mexican queso añejo or other garnishing cheese like Parmesan or Romano
Steps
Directions at rickbayless.com
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