Red Chile Breakfast Sandwich Food

RED CHILE BREAKFAST SANDWICH

Steps:

• Warm oil in a heavy saucepan over medium heat.
• Add chopped onion and garlic and saute until onion is limp.
• Stir in chile powder and let toast a minute while stirring.
• Add stock, 1/2 cup at a time. Stir well.
• Add oregano and salt and bring just to a boil. Reduce heat to a bare simmer and cook for 20-25 minutes until thickened. (This is a thin sauce but you may want to simmer it longer if you want a thicker consistency.)
• This sauce keeps for a few weeks in the fridge. You can freeze it also, but I think if it is in your fridge you will find a way to use it!
• Cook chorizo in skillet over medium heat. It crumbles easier if cooked on a lower heat and not on a high heat.
• Slice bread into thick slices. Toast and butter. Keep warm.
• Grate cheese and chop cilantro and onions.
• After chorizo is cooked, remove from skillet.
• Add 1T butter and melt. Slowly crack one egg into skillet and fry-one per person to your favorite degree of doneness. (Personally, I scramble mine but the rabbit hunter likes his fried).
• Top bread with a layer of chorizo. Top that with shredded cheese. Top that with the egg. Now ladle red chile on top. Garnish with cilantro and green onions.
• Prepare for a sultry, warm, rich, taste to enchant your senses. This is red chile!

THE RED DWARF SANDWICH

Steps:

• Melt butter in a skillet over medium heat. Cook the eggs until the white is completely set, but the yolks are still soft , flipping once.
• Spread the mango chutney evenly on four pieces of toasted bread. Place a fried egg on a slice of bread, break the yolk and season egg with a dash of chili sauce. Repeat with two of the remaining pieces of toast and the remaining two eggs. Stack the pieces so that the egg and toast alternate layers. Place the final piece of toast on top and serve immediately.

RED CHILE CHICKEN CHILAQUILES

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.