Chilaquiles Ii Food

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

Steps:

• Mix together the tomatoes, onions, jalapeños, and lime juice.
• In a saute pan, heat the butter. Add the tomato mixture, and then the eggs to the pan. Cook and scramble the eggs, then add the fried chips, mixing and folding all the ingredients slowly. You want the egg cooked and the chips still crispy, and the whole thing should be light and fluffy. Top with the shredded cheese and serve.

CHILAQUILES II

Steps:

• Salsa Verde:Wash the tomatillos and place them in a small saucepan. Cover with the chicken broth and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the tomatillos just begin to soften. Remove from the heat and set aside to cool.Roast the poblano pepper over an open flame or under the broiler to blacken the skin. Wrap in plastic wrap, or place in a plastic bag, seal, and steam for 15 minutes. Remove the plastic and then remove the blackened skin, seeds, and stem, and discard.Place the tomatillos, chicken broth, poblano, onion, garlic, and cilantro in the container of a blender. Blend until the vegetables are finely chopped.Heat a large skillet over medium heat and add the oil. When the oil is hot add the contents of the blender. Cook, stirring occasionally to prevent sticking, for 10 minutes. Add salt and pepper. Taste and adjust seasonings. Remove from the heat and set aside.Pickled Onions:Peel and thinly slice the onion. Place the onion rings in a small bowl. Add just enough vinegar to barely cover the onions. Remove and discard the seeds and stems of the ancho chile. Cut it into julienne strips, add to the onion and vinegar, and stir to mix. Cover with plastic wrap and set aside at room temperature to marinate and absorb color of the chile for at least 30 minutes. It will dye the onions a rosy pink color as well as flavor them. Stir the onions from time to time to evenly distribute the chile and the vinegar.Fried Tortillas:Tear or cut the tortillas into quarters. Heat the oil in a large skillet over medium-high heat. Cook the tortillas in batches. Be careful not crowd the pan. Add some of the tortillas when the oil is hot. Fry the tortillas for about 2 minutes, or until golden brown and crispy and remove with a skimmer, slotted spoon, or tongs to paper towels to drain. Repeat until all of the tortillas are fried.Preheat the oven to 350º. Lightly oil a terra cotta, ceramic, or glass baking dish about 10 to 12 inches in diameter. Place a layer of fried tortilla pieces in the bottom of the baking dish, cover with some of each of the two cheeses, and spoon some of the Salsa Verde over the cheese. Repeat the layers until all of the ingredients are used and the dish is filled. The final layer should be the sauce. Cover with aluminum foil. Place in the oven and bake for 30 to 40 minutes.To serve the chilaquiles, top with the pickled onions and a dollop of sour cream.Recipe byMozzarella Company located in Texas. The Mozzarella Company produces award winning artisanal cheeses available online or through retail stores. You can also call: 1-800-798-2954. Copyright. The Cheese Lover's Cookbook & Guide by Paula Lambert, 2000

CHILAQUILES RECIPE

Steps:

• Gather the ingredients.
• In a large, heavy-bottom pot, heat oil to 360 F. Carefully lower tortilla wedges into the oil, making sure none overlap. You may need to do this step in batches.
• Fry tortilla wedges, turning over half-way through, until golden-brown and crisp. This should take 2-3 minutes per batch. Remove and allow to drain on a plate lined with paper towels. Salt to taste while the chips are still hot. Set aside.
• In large skillet over medium-high heat, add tomatillos, water, onion, garlic, habanero chile, and cumin. Bring to a boil, then lower heat to medium-low and simmer until tomatillos break down, about 10 minutes. Remove from heat and allow to cool.
• Add the ingredients from the skillet to a blender with the cilantro. Blend the salsa to desired consistency.
• Return salsa to skillet over medium heat and cook for 5 minutes, stirring occasionally.
• Meanwhile, add the butter to a large non-stick skillet over medium heat until melted. Gently crack eggs into the melted butter. Fry to your preference and set aside.
• Just before serving, add tortilla chips to salsa in the skillet and cook until coated and heated through, about 2 minutes.
• Divide chilaquiles between 4 plates and top each serving with a fried egg. Add cotija cheese, crema, avocado, and onion, if desired, and serve immediately.

CHILAQUILES II

Steps:

• In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
• Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
• Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.

CHILAQUILES

Steps:

• Cut the tortillas into strips.
• Cook chicken with a little water, the quartered onion, a pinch of salt and two cloves of garlic. Cover, cook slowly over a medium heat.
• Remove cooked chicken from the pan and discard onion and garlic; allow to cool enough to handle.
• Sautee the chopped onion and garlic in a little olive oil.
• Once the onion is translucent, add tomatoes, cilantro and Tabasco sauce; simmer over medium heat for 10 minutes; salt and pepper to taste.
• Shred the chicken and add to the sauce; lower heat and cook for a few minutes to absorb some of the flavors from the sauce. Do not over cook.
• Deep fry the corn tortillas. When they are crisp, remove and drain on paper towels.
• Assemble the chilaquiles like lasagna. Use a large lasagna pan and layer the following: tortillas, chicken in sauce, thinned sour cream, cheese.
• Repeat layers and finish with cheese and sour cream.
• Bake at 325 degrees F for about 45 minutes.