Chilaquiles Estilo Jalisco Recipes

GUADALAJARA STYLE CHILAQUILES

Steps:

• Boil tomatoes and chiles until soft.
• Mix them in blender with the garlic and water.
• Heat 1 tbsp of oil and fry this paste, lower the heat and simmer for 5 minutes. Season to taste with salt.
• Cut the tortillas in strips with a pair of kitchen scissors.
• Heat 4 tbsp of oil and fry the tortilla strips until crispy.
• Drain oil and add the three eggs to pan. Stir strips and eggs quickly so they don't stick to the pan. Add salt to taste.
• Place on a serving bowl, pour the sauce over them and sprinkle with onion and cheese.
• Serve immediately. Enjoy with a side of refried beans.

JALISCO-STYLE CHILAQUILES

Steps:

• Combine 3 cups water, tomatoes, and chile peppers in a saucepan and bring to a boil. Reduce heat and simmer until softened, about 8 minutes.
• Heat remaining 3 cups water in a separate saucepan.
• Drain tomato-pepper mixture and transfer to a blender. Blend until sauce is smooth, adding about 1/2 cup hot water if needed. Season with salt.
• Cut tortillas into medium chip-sized pieces using kitchen shears.
• Heat oil in a heavy-bottomed pot over medium-high heat. Fry tortilla chips in batches until firm and crispy, about 1 minute per batch. Drain on paper towels and let cool.
• Spread about 1 teaspoon of the hot oil in a large pan. Carefully pour in tomato-pepper sauce. Add 2 1/2 cups hot water and bring to a simmer. Stir in tortilla chips and reduce heat to medium-low. Stir gently until chips are bright orange but still somewhat crunchy, about 1 minute.
• Transfer to serving plates and garnish with onion and queso fresco.

CHILAQUILES

Steps:

• Heat 1 inch of vegetable oil over medium heat in a cast-iron skillet until it registers 350 degrees F on a candy/frying thermometer. (If you don't have a thermometer, carefully dip the corner of a tortilla wedge into the oil. If it sizzles, you are ready to fry.)
• Carefully drop the tortilla quarters into the hot oil and fry, turning them halfway through with tongs or a spider, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortilla quarters to a paper towel-lined plate to drain; set aside.
• Heat the enchilada sauce in a small pan over medium-high heat until hot. While it is heating, fry the eggs. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Season with salt and pepper.
• While the eggs are frying, assembled your chilaquiles. In a shallow 1-quart dish, arrange half of the fried tortillas in a layer. Sprinkle them with half of the cheese. Pour enough of the hot enchilada sauce over the tortillas and cheese to cover most of the chips. Add the remaining chips to the dish in an even layer. Top with the remaining cheese and more sauce. The amount you add here is up to you. You may end up with some leftover enchilada sauce depending on your preference.
• Top with the fried eggs and salsa of your choice. Enjoy while it's nice and hot.

CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)

Steps:

• Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
• Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
• Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
• In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
• Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
• Serve with guacamole, refried black beans and pico de gallo on the side.

CHILAQUILES

Steps:

• Stack tortillas and cut stack into 8 triangles.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry tortillas in 6 batches, turning once, until golden brown, 3 to 5 minutes per batch. Drain on layers of paper towel.
• Purée salsa with 1/2 cup cilantro in a blender.
• Pour off all but 2 tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
• Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
• Spread tortillas on a platter, then spoon sauce over them. Drizzle with sour-cream mixture, then sprinkle with onion, cheese, and remaining 1/2 cup cilantro.

CHILAQUILES

Steps:

• In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas in batches for 10 to 20 seconds, or until they are pale golden and almost crisp, and transfer them as they are fried with a slotted spatula to paper towels to drain. In a bowl stir together the tomato sauce, the broth, and the chilies. In a greased 1 1/2-quart shallow baking dish layer the tortillas, the Monterey Jack, and the tomato sauce, beginning with a layer of the tortillas and ending with a layer of the Monterey Jack, and bake the chilaquiles, covered with foil, in the middle of a preheated 350°F. oven for 20 minutes. Thin the sour cream with 1 tablespoon water and drizzle the mixture decoratively over the chilaquiles.