Red Chile Chicken Chilaquiles Recipes

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RED CHILAQUILES WITH CHICKEN



Red Chilaquiles With Chicken image

Chilaquiles is a sort of top-of-the-stove tortilla casserole. In its simplest form, it consists of a freshly made salsa into which you stir fried tortillas. Sometimes eggs are added, and sometimes chicken as well. The salsa can be red or green; even thick black beans may be used. I favor microwave-toasted tortillas, but if you don't have the time, use baked tortilla chips. Serve this right after you've stirred in the tortilla chips, because if they're not fried, they will quickly become soggy.

Provided by Martha Rose Shulman

Categories     brunch, main course

Time 40m

Yield Serves four

Number Of Ingredients 12

1 (28-ounce) can tomatoes
1 jalapeño chile, or 2 serranos, seeded for a milder sauce and chopped
1/4 cup chopped onion, soaked for a few minutes in cold water, drained and rinsed
2 garlic cloves, halved, green shoots removed
1 tablespoon canola oil
1/2 to 1 cup water, chicken or vegetable stock, as needed
Salt to taste
1 large chicken breast, poached and shredded about 2 cups shredded meat
8 corn tortillas, toasted and coarsely broken up, or 2 cups baked tortilla chips
1/2 cup crumbled queso fresco or feta cheese
2 tablespoons chopped cilantro
1 small red or white onion, cut into thick rings, soaked for five minutes in cold water, then drained, rinsed and dried on paper towels

Steps:

  • Combine the tomatoes, chiles, chopped onion and garlic in a blender, and blend until coarsely pureed.
  • Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat, and add a drop of the puree. It should sizzle. Add all of the tomato puree, and cook, stirring, for about five to ten minutes, until the sauce darkens, thickens and begins to stick to the pan. Add water or stock if the mixture seems dry, and season to taste with salt. Turn the heat to low, and simmer, stirring often, for about 15 minutes, until the sauce coats the front and back of a spoon. Taste and adjust salt.
  • Stir in the chicken and heat through. Stir in the tortilla chips or pieces, stir together for a half minute, and remove from the heat. Spinkle the cheese, cilantro and sliced onion over the top, and serve.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 953 milligrams, Sugar 8 grams, TransFat 0 grams

RED CHILE CHICKEN CHILAQUILES



Red Chile Chicken Chilaquiles image

A traditional Mexican breakfast or brunch, our chilaquiles give you an added kick-start to the day thanks to a medley of spicy red chile sauce and shredded chicken. Replace the tomato sauce with Make-Ahead Roasted Roma Tomato Sauce for an extra boost of flavor!

Provided by Yvette Marquez

Categories     Breakfast

Time 1h30m

Yield 4

Number Of Ingredients 14

3 oz California or New Mexico red chile pods
2 1/2 cups water
3 tablespoons Gold Medal™ all-purpose flour
1 1/2 teaspoons salt
2 cloves garlic
1 can (8 oz) tomato sauce
8 corn tortillas
1 tablespoon canola oil
2 cups Red Chile Sauce
1 1/2 cups shredded cooked chicken
1 cup shredded Oaxaca or Muenster cheese (4 oz)
1/3 cup finely chopped green or red onions
1 cup crumbled queso fresco, Cotija or feta cheese (4 oz)
Fresh cilantro sprigs

Steps:

  • To make Red Chile Sauce, remove stems, seeds, and veins from chile pods. Place in colander; rinse well with cool water.
  • Place chiles in 3-quart saucepan; add enough water so chiles are just covered. Heat water to boiling. Reduce heat; cover and simmer about 20 minutes. After 10 minutes, turn chiles over with tongs to make sure chiles soften evenly. Drain cooked pods; cool before blending.
  • In blender, combine 2 1/2 cups water, the cooled chile pods, flour, salt and garlic. Cover; blend until smooth. Strain sauce through fine mesh strainer into bowl to remove skins and seeds; discard skins and seeds. Stir in tomato sauce. Taste; if necessary, season with additional salt.
  • To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat. Add tortilla pieces; fry until crunchy.
  • Reduce heat to low. Add 2 cups of the Red Chile Sauce; mix just until all tortillas are coated. Stir in chicken; top with Oaxaca cheese. Cook just until cheese is melted. Remove from heat. Sprinkle with green onions and queso fresco cheese; garnish with cilantro.

Nutrition Facts : ServingSize 1 Serving

ANNE'S CHICKEN CHILAQUILES ROJAS



Anne's Chicken Chilaquiles Rojas image

One of my favorite comfort foods from growing up in Tucson. It's great for a potluck or party and you'll get lots of compliments from your guests! This is a "roja" version but there is a "verde" style, too. Both are great and can be made hot or mild depending upon your heat tolerances or preferences. Serve with your favorite salsa, if desired.

Provided by Dylan's Nana

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 10

Number Of Ingredients 16

1 (28 ounce) can whole peeled tomatoes, drained
2 chipotle chiles in adobo sauce, or more to taste
1 ½ tablespoons vegetable oil
1 large white onion, thinly sliced
3 cloves garlic, minced
1 ½ cups chicken broth
1 dash roasted ground cumin
1 dash dried oregano
salt and ground black pepper to taste
1 (16 ounce) package tortilla chips
1 (8 ounce) package shredded Mexican cheese blend
5 ounces crumbled cotija cheese
1 whole cooked chicken, deboned and shredded
⅔ cup chopped green onions, divided
1 cup chopped cilantro, divided
1 (8 ounce) carton sour cream, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.
  • Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.
  • Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
  • Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
  • Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
  • Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 37.7 g, Cholesterol 99.9 mg, Fat 37.6 g, Fiber 3.9 g, Protein 30.1 g, SaturatedFat 14.7 g, Sodium 900.4 mg, Sugar 3.4 g

CHICKEN CHILAQUILES



Chicken Chilaquiles image

This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.

Provided by CARRIEANN23

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 7

¼ pound chorizo
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
½ (10 ounce) bag tortilla chips
1 cup frozen corn kernels
1 (19 ounce) can green enchilada sauce
½ cup sour cream
2 cups shredded Monterey Jack cheese

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
  • Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
  • Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 20.8 g, Cholesterol 70.9 mg, Fat 26 g, Fiber 2.5 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 430 mg, Sugar 1 g

RED CHICKEN CHILAQUILLES



Red Chicken Chilaquilles image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4-6 servings

Number Of Ingredients 22

6 cups chicken stock
1 teaspoon salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
1 pound skinless, boneless chicken breast
2 tablespoons vegetable oil
1 onion, peeled and diced
3 cloves garlic, peeled and minced
2 cups red salsa, recipe follows
2 handfuls corn chips
1 bunch cilantro leaves washed and diced
1/4 onion diced
1/4 cup grated Cotija cheese
1/4 cup Crema, recipe follows, or sour cream
2 tablespoons vegetable oil
1 medium onion, thinly sliced
4 cups diced canned Italian plum tomatoes
1 cup tomato juice
2 garlic cloves, peeled
1 large jalapeno chile, stemmed, seeded if desired
1 teaspoon salt
1 cups heavy cream
1/4 cup buttermilk

Steps:

  • Bring the stock to a boil in a deep skillet. Sprinkle the chicken breasts with salt and pepper and add to broth. Cover and cook 8-10 minutes, or until cooked through then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool.
  • Heat 2 tablespoons of vegetable oil in a stockpot over medium heat. Saute the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft. Add garlic and cook 2-3 more minutes, do not brown. Add red salsa, reserved chicken stock and water and bring to a boil, then reduce to a simmer and cook 10 minutes.
  • Shred the chicken meat into long thin strips and add to the pot along with the corn chips. Taste and adjust salt and pepper depending on how salty the chips are. Continue simmering 3-4 minutes then serve immediately while chips are still half crispy with garnishes on top.
  • Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender.
  • Add the remaining ingredients, except the salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for red rice or chilaquiles. Store in refrigerator 2 to 3 days or in the freezer for weeks
  • In a large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.

MOM'S RED CHILE CHILAQUILES



Mom's Red Chile Chilaquiles image

Provided by Food Network

Categories     main-dish

Time 7h20m

Yield 1 serving

Number Of Ingredients 33

3 tablespoons grapeseed oil
2 tablespoons chopped white onion
15 House-Made Chips, recipe follows
2 cups Mom's Red Chile Sauce, recipe follows, heated
1 cup cooked Pulled Pork, recipe follows, heated
2 slices avocado
1 Poached Egg, recipe follows
1 tablespoon chopped scallion
2 tablespoons crumbled queso fresco
2 teaspoons Onion Date Jam, recipe follows
6 sprigs microgreens
20 white corn tortillas (without the ingredient lime)
10 cups grapeseed oil
Kosher salt, for sprinkling
6 dry red California chile pods, stemmed
7 cups filtered water
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon crushed Mexican oregano
1 tablespoon kosher salt
5 pounds pork cushion meat
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 tablespoons white vinegar
1 cage-free egg
1 cup grapeseed oil
2 cups chopped white onion
1 cup chopped pitted dates
2 cups filtered water, warmed
1/4 cup raw sugar

Steps:

  • Preheat a small skillet on medium-high heat. Pour in the grapeseed oil and add the onion. Let the onions sizzle and saute slightly until golden brown. Add the Chips on top of the onions and stir.
  • Add Mom's Red Chile Sauce over the top of the chips and simmer for 20 seconds. Pour the contents of the skillet into a serving bowl.
  • Using serving tongs, add the Pulled Pork to the top of the chips.
  • Add the avocado on top of the pork, then set the Poached Egg on top of the avocado slices.
  • Sprinkle the chopped scallions and queso fresco over the top of the chips. Add small dollops of the Onion Date Jam on top of the chips.
  • Add the microgreens to garnish the top of the egg.
  • Cut each tortilla into 6 triangular pieces. Put aside.
  • In a deep saucepot, add the oil and heat on medium-high heat until the oil is at 350 degrees F or is creating movement in the pot, 15 to 20 minutes. Add some of the tortilla triangles to the oil. Let fry, moving them around with a long-handled metal slotted spoon or spider, until golden brown, 3 to 4 minutes. Remove to a sheet pan lined with paper towels to absorb the oil. While chips are still hot and slightly oily, sprinkle a generous amount of salt over them. Repeat the process with the remaining tortilla pieces.
  • Add the chile pods to 6 cups of the filtered water in a pot. Bring to a boil, then let boil until the chile pods soften, about 15 minutes. Turn off the heat and let the mixture cool for 30 minutes before adding to a blender. Confirm that the blender top is snugly fitted before blending. Holding a folded kitchen towel on top of the blender lid, turn the blender on low speed, gently blending the water and pods together until a bright red puree develops. Pour the blended puree mixture through a sieve into a deep container to catch the chile puree. Press the chile pod skins with the back of a rubber spatula against the sieve to extract the maximum amount of red chile puree.
  • Transfer the puree to a saucepan, then add the remaining 1 cup filtered water on low heat and whisk in the cumin, garlic powder, onion powder, oregano and salt.
  • Preheat the oven to 350 degrees F.
  • In a baking dish, put the cushion meat. Pour 3 cups water over the meat, then make the dry rub. In a bowl, combine the cumin, garlic powder, onion powder and salt. Pinch generous amounts of dry rub and press onto the cushion meat, coating the top and sides thoroughly.
  • Cover with foil and bake for 4 hours. Remove the baking dish and let sit for 30 minutes before pulling the meat apart with 2 forks. Mix the shredded pork with the pan drippings in the baking dish.
  • Heat 2 cups water in a saucepan on high heat and bring to a boil. Add the vinegar and stir the water in a counterclockwise motion. Crack open the egg into a small bowl. Pour the egg out of the bowl into the whirlpool of boiling water and cook for 3 minutes. Scoop out and add to the Chilaquiles or serve on top of toast.
  • In a large skillet over medium-high heat, add the oil, then onions and dates. Stir and cook until the onions have caramelized into a dark golden brown color, about 25 minutes.
  • Add the filtered water and bring to a boil. Add the raw sugar and stir until it has dissolved and the onion date jam has cooked down and is thick and caramelized.

CORN TORTILLA RED CHILAQUILES WITH CHICKEN



Corn Tortilla Red Chilaquiles with Chicken image

Create a traditional Mexican brunch with Corn Tortilla Red Chilaquiles with Chicken. This delicious recipe features melty cheese, crispy corn tortillas and a touch of chile heat.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings, 1 cup each

Number Of Ingredients 7

6 guajillo chiles
1/2 cup coarsely chopped onions
2 cloves garlic
2 Tbsp. oil
12 corn tortillas (6 inch), cut into 1/2-inch-wide strips
1 large boneless skinless chicken breast (10 oz.), cooked, shredded
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Cook chiles in boiling water in medium saucepan 10 min. or until tender; drain, reserving 1/2 cup of the cooking water. Blend chiles, reserved water, onions and garlic in blender until smooth.
  • Heat oil in large skillet on medium heat. Add tortilla strips; cook 5 min. or until golden brown but not crisp, stirring occasionally.
  • Add chile sauce and chicken to skillet; cook 5 min. or until heated through, stirring occasionally. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

Nutrition Facts : Calories 520, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 360 mg, Carbohydrate 56 g, Fiber 9 g, Sugar 9 g, Protein 29 g

SHEET-PAN CHICKEN CHILAQUILES



Sheet-Pan Chicken Chilaquiles image

Chilaquiles are a traditional Mexican breakfast dish of fried corn tortillas simmered in a red (roja) or green (verde) sauce and often topped with cheese and fried eggs. The green sauce features tomatillos, while the red version uses tomatoes. Here, the quick salsa roja gets a flavor boost from charring the components under a broiler, resulting in a sauce that is pleasantly spicy, bright and smoky. While this dish is usually made in a skillet, this version is cooked on a sheet pan, making it a breeze to feed four people in just one batch. Guajillo chiles have medium heat and an earthy sweetness; for a milder sauce, New Mexico chiles are an excellent choice.

Provided by Kay Chun

Categories     dinner, poultry, main course

Time 35m

Yield 4 Servings

Number Of Ingredients 12

6 Roma tomatoes (1 1/2 pounds), quartered
1 small yellow onion, quartered
3 garlic cloves, peeled and halved lengthwise
1 jalapeño, stemmed and halved lengthwise
1 1/4 cups low-sodium chicken broth
5 dried Guajillo chile peppers (1 ounce), stemmed, seeded and torn into large pieces
1/4 cup safflower or canola oil
2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon ground coriander
8 ounces corn tortilla chips
4 cups shredded rotisserie chicken (from 1 whole chicken)
Finely chopped white onion, sliced radishes, chopped avocado, crumbled queso fresco, sour cream, chopped cilantro and pickled jalapeños, for serving

Steps:

  • Place a rack 6 inches from the broiler heat source and heat to high. On a sheet pan, combine tomatoes, onion, garlic and jalapeño, and broil until lightly charred in spots, turning occasionally, about 10 minutes for the garlic and 15 to 20 minutes for the tomatoes, onion and jalapeño. (They should be lightly charred around the edges, but not all over). Transfer to a blender.
  • Meanwhile, in a small saucepan combine the broth and dried chiles, and bring to a boil, stirring occasionally. Remove from heat and let stand while the tomatoes and vegetables broil.
  • To the blender add the rehydrated chiles with broth, oil, salt and coriander, and purée until smooth.
  • Heat oven to 425 degrees. On the same sheet pan (no need to wash), toss chips with 2 cups of the sauce and spread in an even layer. Toss the chicken with the remaining sauce and arrange on top of the chips. Roast until warmed through, about 5 minutes. Garnish with preferred toppings, and serve warm.

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From seriouseats.com


CHILAQUILES WITH RED CHILE SAUCE--DELICIOUS AND EASY!
2021-12-15 Instructions. Preheat the oven to 400ºF. Line 2 large baking sheets with aluminum foil. In a bowl, toss the tortilla wedges with the olive oil until well coated. Arrange the tortilla wedges in a single layer on the prepared baking sheets (you can crowd them together, just don’t pile them on top of each other).
From allwaysdelicious.com


RED CHILAQUILES | RECIPE | KITCHEN STORIES
frying pan; grate garlic into frying pan with cooking oil, stir until light brown. Step 2/5
From kitchenstories.com


RED CHILE & CHORIZO CHILAQUILES | FOOD PEOPLE WANT
RED CHILE & CHORIZO CHILAQUILES. Adapted from a Rick Bayless & Saveur Magazine Recipe. Making chilaquiles at home, likes eggs Benedict, can be a bit of an undertaking for the average home cook. It’s for this very reason that good preparation and organization is a must. Do yourself a favor and make the chile sauce the night before. If you opt ...
From foodpeoplewant.com


THE BEST RED CHILAQUILES - HEALTHY & TASTY FAMILY-FRIENDLY RECIPES
2021-10-29 Transfer tomatoes along with its juices to a blender. Add cilantro sprigs and jalapeño slices, and blend. Add the tomato mixture to the pan. Turn heat to low, stir in salt and pepper to taste, and let simmer for about 10-15 minutes. Heat your oven to 350 F / 180 C and line a baking sheet with parchment paper.
From cravebysaldemar.com


BEST RACHAEL RAY'S CHILAQUILES RECIPES | 30 MINUTE MEALS | FOOD …
2019-12-24 Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles.
From foodnetwork.ca


RED CHILE CHICKEN CHILAQUILES - BETTYCROCKER.COM
Mexican comfort food at its finest, this family recipe for chilaquiles is a must-try.
From bettycrocker.com


RED CHILAQUILES RECIPE - QUERICAVIDA.COM
4 cups totopos or tortilla chips (24 leftover tortillas, cut into triangles and fried) ; 3 cups guajillo chile sauce (4 guajillo chile peppers, 1 large tomato, 4 garlic cloves, cumin, salt and one cube chicken bouillon, powdered) ; 2 cups shredded chicken breast ; 1 cup white onion, finely diced ; 1 cup crema mexicana (similar to but less thick than traditional sour cream)
From quericavida.com


RED CHILE CHICKEN CHILAQUILES RECIPE - BETTYCROCKER.COM
A traditional Mexican breakfast or brunch, our chilaquiles give you an added kick-start to the day thanks to a medley of spicy red chile sauce and shredded chicken. Replace the tomato sauce with Make-Ahead Roasted Roma Tomato Sauce for an extra boost of flavor!
From cookbookrecipes.wew.selfip.com


RED CHILE GARLIC ROASTED CHICKEN - LA PIñA EN LA COCINA
2021-09-01 Using you hands, move chicken pieces to they are evenly coated with red chile mojo. Chill for 6 hours over overnight. When ready to cook, pull out the chicken and lay it skin side down onto a shallow baking pan. Let it come up to room temperature for 25 minutes. Preheat oven to 450 degrees F.
From pinaenlacocina.com


EASY CHILAQUILES RECIPE - THE WEARY CHEF
Instructions. Add oil to a large skillet, and heat over medium-high heat. Add sliced onions, and sauté until tender and starting to brown. Place chicken breasts on top of cooked onions, and pour enchilada sauce on top. Reduce heat to medium, cover, and simmer for 20 minutes, turning chicken over once during cooking.
From wearychef.com


CHILAQUILES ROJOS ~ RED CHILAQUILES - HISPANIC FOOD NETWORK
2016-10-16 In a pan place the guajillo sauce and the water, mix, add some salt, and let it boil for about 3 minutes. If you are using another kind of sauce it might not need the water. 1 cup chile guajillo sauce, 1 cup water. Put the pulled chicken and tortilla strips on top of the boiling sauce. Stir to coat everything evenly.
From hispanicfoodnetwork.com


RED CHICKEN CHILAQUILES RECIPE - PINTEREST
Este pan tiene una textura maravillosa y una corteza firme. Es riquísimo con las sopas cremosas o para acompañar los chiles. Te encantará. Tiempo de preparación – 5 minutos Tiempo de cocción – 45 minutos Ingredientes: rinde 16 porciones 2/3 taza de agua templada 1/2 taza de crema agria 3 cucharadas de salsa…
From pinterest.com


RED CHILAQUILES SAUCE RECIPE RECIPES - STEVEHACKS
2. In a small saucepan over medium heat, add the oil, the sauce and salt to taste. Bring the sauce to a simmer, then decrease the heat to low and simmer for about 5 minutes. 3. Make the Tofu Crumble: Crumble the tofu into a bowl and pat with a towel to remove any excess liquid.
From stevehacks.com


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