(A Casserole of Tortillas in Chili)|
Chilaquiles (A Casserole of Tortillas in Chili)
-A flameproof dish at least
3 Inches deep and about 10
1/2 lb Queso fresco, crumbled, or
-substitute mild cheddar,
-(about 1-1/3 cups)
18 Stale tortillas, cut into
-strips or triangles
1 c Thin sour cream
2 Chorizos, crumbled and
1 md Onion, thinly sliced into
2 Limes, cut into wedges
The Sauce: A griddle or comal 12 chiles guajillos
Heat the griddle and toast the chilies lightly on both sides. Be careful--
they burn very quickly. When they are cool enough to handle, remove the
seeds and veins. Cover the chiles with hot water to cover and leave them to
soak for about 20 minutes, then transfer with a slotted spoon to the
blender jar. Add the rest of the ingredients and blend to a smooth sauce.
1/3 medium onion, roughly chopped 2 cloves garlic, peeled 1/2 tsp. salt 1/4
tsp. cumin seeds 1/2 cup chicken broth or water
A small frying pan 2 Tbsp. peanut or safflower oil 1/2 cup chicken broth
Heat the oil and cook the sauce until it darkens in color and is well
seasoned--about 3 minutes. Add the broth and let the sauce cook over a
high flame for a few minutes longer. Set aside.
Heat the oil and fry the tortilla strips until they are a pale gold, but
not too crisp. Remove and drain on the toweling.
Cover the bottom of the dish with one third of the tortilla pieces. Cover
them with a layer of one third of the cheese and a layer of one third of
the sauce. Repeat the layers twice more.
Add the 3 to 3-1/2 cups chicken broth and bring to a boil. Lower the flame
and continue cooking the chilaquiles at a brisk simmer, until most of the
broth has been absorbed -- about 15 mintues. Add the epazote a minute or so
before the chilaquiles have finished cooking. (2 large sprigs.)
Pour the sour cream around the edge of the dish, then garnish with the
chorizos and the onion rings. Serve in small deep bowls with lime wedges
on the side.
From: The Cuisines of Mexico Shared By: Pat Stockett From: Pat Stockett
Date: Fri, 10-2