Sweet Potato Chilaquiles With Griddled Salsa Roja Recipes

SWEET POTATO CHILAQUILES WITH GRIDDLED SALSA ROJA

Sweet Potato Chilaquiles with Griddled Salsa Roja image

Chilaquiles, the ever-popular Mexican casserole, was created to use up stale tortillas. Made with a good sauce, the tortillas come back to life, take on all the flavors, and provide a wonderful textural contrast. Although chilaquiles are usually prepared casserole style, I have seen them made to order with scrambled eggs and chorizo. I particularly enjoy chilaquiles as a brunch item served with margaritas, chilled Mexican beer, or a hearty sangria.

Provided by Stephan Pyles

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Ingredients

2 small onions
1/4 cup red wine vinegar or fruit vinegar
1 1/2 cups sour cream
1/2 cup whole milk
Vegetable oil for frying
12 Corn Tortillas
1 1/2 cups vegetable stock, homemade or store-bought
8 tomatillos, husked, rinsed, and quartered
2 jalapeño chiles, seeded and chopped
1 garlic clove, chooped
1/2 cup chopped fresh cilantro leaves
Salt to taste
1 tablespoon vegetable shortening or vegetable oil
1 sweet potato (about 12 ounces), peeled and finely diced
1/2 cup grated Monterey Jack cheese
2 poblano chiles, roasted, peeled, seeded, and diced
1 cupGriddled Tomato-Chipotle Salsa

Steps:

Slice one onion into very thin strips. Combine with the vinegar in a bowl and set aside. Chop the other onion coarsely and set aside. In a mixing bowl, whisk the sour cream and milk together.
In a large skillet, pour enough vegetable oil to come 1/4 inch up the sides. Heat the oil over medium heat until lightly smoking. Fry the tortillas, 1 or 2 at a time (or as many as will fit in the pan), just until crisp, about 1 minute. (You may need to add a little more oil for the last few tortillas.) Drain on paper towels.
Place the stock in a saucepan and bring to a boil. Add the tomatillos and cook until tender, about 6 minutes; drain, reserving the stock. Place the tomatillos, jalapeños, chopped onion, garlic, and cilantro in a blender or food processor and blend until smooth. Season with salt.
In a large skillet over medium heat, heat the vegetable shortening until lightly smoking. Pour in the tomatillo mixture and stir constantly for about 5 minutes, until thick and dark. Add the reserved stock and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes; the sauce should be thick enough to coat the back of a spoon. Meanwhile, preheat the oven to 350°F.
Add the sweet potato to a saucepan of boiling salted water and blanch for 3 minutes, or until tender. Drain and refresh in ice water to stop the cooking process.
Line an 8-inch square baking pan with 3 tortillas; they will overlap slightly. Pour one quarter of the tomatillo sauce on top, and pour one quarter of the sour cream-milk mixture on top of the sauce. Top with one quarter of the cheese, and place a third of the poblanos and sweet potatoes over the cheese. Repeat this process with the remaining tortillas, sauce, sour cream mixture, and cheese: the top layer will not have poblanos or sweet potato.
Cover the baking pan with foil and bake for 30 minutes, or until the cheese is melted and bubbly. Remove and top with the drained marinated onions. Serve with the salsa.

SHORTCUT CHILAQUILES

Shortcut Chilaquiles image

Chilaquiles, a traditional Mexican dish made with fried tortillas simmered in red or green salsa, has become a popular breakfast item because it begs to be topped with a couple of fried eggs. This cheater's version is made with a fresh tomato (or tomatillo) salsa that doesn't require a blender, and tortilla chips or broken tostadas instead of fried tortillas. The perfect texture here is softened but not soggy; you want to make sure the chips are tossed evenly with the sauce, but not so much that they get lost in it. Fried eggs are the perfect complement here, as the crisp-edged white provides texture and the yolk a rich sauciness. But it would be just as delicious served underneath or alongside a pile of soft scrambled eggs.

Provided by Alison Roman

Categories breakfast, brunch, lunch, weekday, weeknight, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 small red or yellow onion, thinly sliced into rings
2 tablespoons fresh lime juice, plus more if desired
Kosher salt and freshly ground pepper
4 tablespoons vegetable oil
2 garlic cloves, thinly sliced
1 1/2 pounds tomatoes, cored and sliced into 1-inch wedges
1 small Serrano or jalapeño chile, seeds removed if you like, finely chopped (optional)
6 ounces tortilla chips or tostadas, broken up into chip-size pieces
4 large eggs
4 ounces queso fresco, crumbled
1 cup cilantro, tender leaves and stems
1/2 cup crema (or sour cream, thinned with a bit of water) (optional)

Steps:

Place half the onions in a small bowl and cover with lime juice. Season with salt and pepper, toss and set aside.
Heat oil in a large skillet (12-inch works well) over medium-high heat. Add remaining onions and garlic and season with salt and pepper. Cook, stirring occasionally until they are tender and starting to brown, about 4 minutes. Add tomatoes and half of chile (if using) and season with salt and pepper.
Cook, stirring occasionally, until the tomatoes have started to burst and simmer in their own juices, 5 to 8 minutes. Add 1 cup of water and continue to simmer until tomatoes are totally softened and melted down, another 5 to 8 minutes; larger bits of the skin are O.K., but they should feel mostly broken down into a nice, thick sauce.
Add chips and toss to coat evenly. Simmer a minute or two and remove the pan from the heat while you fry the eggs.
Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add eggs and season with salt and pepper. Cook, undisturbed, until the whites of the egg are fried and lightly crisped but the yolks are still bright orange and runny, about 2 minutes.
Divide chips among plates and top with fried egg, queso fresco, cilantro, crema, remaining green chile, reserved red onions and a squeeze of lime if you like.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 25 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 815 milligrams, Sugar 7 grams, TransFat 0 grams

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