Chilaquiles Verdes Or Rojos Recipes

CHILAQUILES (VERDES OR ROJOS)

Steps:

• Adjust oven racks to upper-middle and lower-middle positions; preheat to 425 degrees F. Line two rimmed baking sheets with foil, parchment paper or nonslip mat.
• Spread tortillas evenly over the two baking sheets. Drizzle each sheet with 2 tablespoons oil and 1/4 teaspoon salt; toss until evenly coated, then spread back into an even layer.
• Bake until tortillas are golden brown and crisp, 15-20 minutes, switching sheet positions after 7 minutes of baking. If one sheet is browned before the other, remove it from the oven. Don't turn off oven.
• While chips are baking, prepare either salsa verde or enchilada sauce according to directions (click on the name in the ingredients to go to the recipe).
• Crack 2 eggs into 2 separate small bowls or ramekins. Heat 2 small nonstick skillets over medium-high heat. Add 1 tablespoon extra-virgin olive oil to each pan and heat until its hot and shimmering.
• Reduce heat to medium then carefully pour one egg into each skillet. Let the eggs cook, gently tilting the pan occasionally to redistribute the oil. Cook until the edges are crisp, the whites are solid and yolks still soft, about 2-3 minutes. Remove to a plate and repeat with remaining 2 eggs. Do NOT cover with foil or the eggs will steam and cook the yolk.
• While eggs finish cooking, transfer sauce and beans to a large oven proof skillet (you can use the same cast iron skillet you cooked the enchilada sauce in). Heat over medium-high heat until the sauce is simmering.
• Once the sauce is very hot, reduce heat to low and stir in toasted tortilla chips until evenly coated. Spread tortillas into a somewhat even layer and evenly top with cheeses. (f you're not adding Monterrey, then hold the queso fresco and you don't need to bake - simply stir tortillas in the skillet over low heat until they have softened to your likening, 2-5 minutes, then top with queso fresco.**
• Bake at 425 degrees F for 5 minutes or until Monterrey cheese is melted (queso fresco will not melt). Remove Chilaquiles from oven and proceed with toppings or for softer Chilaquiles, cover with foil and let steam for a couple minutes.
• Top skillet with eggs and desired toppings OR scoop servings onto plates and allow individuals to top their own. Serve Chilaquiles immediately as the chips will continue to soften the longer they sit.

AUTHENTIC CHILAQUILES ROJOS (RED CHILAQUILES) RECIPE

Steps:

• In a small or medium saucepan, add two cups of water, chiles, tomatoes, onion & garlic. Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Cook for 7 minutes or until tomatoes are soft.
• In a blender, add one cup of the cooking water, the chiles, tomatoes, onion, garlic plus all of the spices. Puree for one or two minutes until everything is pureed well.
• Note: Reserve the remaining of the cooking water for now in case the sauce becomes too thick
• Add one tablespoon oil to a saucepan/skillet and heat over medium heat. Add the tomato/chile puree (careful, it will sizzle!). Turn the heat to low, and simmer, stirring often, for about 5 minutes, until the sauce darkens and thickens a little bit.
• Taste and adjust salt & pepper.
• While the sauce is cooking, fry or bake the tortillas
• In the saucepan where the sauce is cooking, stir in the tortilla chips, and fold until the tortilla is coated with the sauce. Remove from heat.
• Serve immediately so that the tortillas chips don't become too soggy. They will soften up fast!
• Drizzle with crema, sprinkle the cheese, and sliced avocado on the top.

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.