How To

How to Make Chilaquiles With Red Sauce

Contributor
By eHow Contributing Writer
(1 Ratings)

These make a great breakfast or light dinner meal. Serves six.

Difficulty: Moderately Easy
Instructions

Things You'll Need:

  • 1 garlic cloves - peeled and chopped
  • 1/2 medium onions - peeled and sliced thin
  • 1 tsp. salt - plus more for seasoning
  • 2 tsp. lard or canola oil
  • sour cream
  • 1/4 c. canola oil (for frying)
  • 1 large jalapeño chilies - stemmed and seeded for a milder sauce
  • 2/3 cup chicken broths
  • 10 large, ripe plum tomatoes
  • 18 day-old corn tortillas
  • 1/4 lb. shredded Monterey Jack cheese
  • 1 c. crema mexicana
  • Sour Cream
  • 18 day-old corn tortillas
  • 2/3 cup chicken broths
  • 1 c. crema mexicana
  • 1/4 lb. shredded Monterey Jack cheese
  • 1/2 medium onions - peeled and sliced thin
  • 1 tsp. salt - plus more for seasoning
  • 2 tsp. lard or canola oil
  • 1 garlic cloves - peeled and chopped
  • 1 large jalapeño chilies - stemmed and seeded for a milder sauce
  • 10 large, ripe plum tomatoes
  • 1/4 c. canola oil (for frying)

    Making the Sauce

  1. Step 1

    Turn the oven on to broil and lay the tomatoes in an ovenproof casserole.

  2. Step 2

    Place the tomatoes under the broiler and turn them every few minutes until they get black in spots.

  3. Step 3

    Remove the tomatoes from the oven and reset the oven to 375 degrees F.

  4. Step 4

    Peel and seed the tomatoes and put them along with the 2/3 of the sliced onion, garlic, chili and salt in a food processor.

  5. Step 5

    Puree the tomato mixture.

  6. Step 6

    Heat 1 tbsp. of the lard or oil in a small saucepan over medium-high heat.

  7. Step 7

    Add the tomato puree to the hot oil while constantly stirring. Cook and stir for 4 minutes. The puree will get a slightly darker color to it.

  8. Step 8

    Add the broth, then taste for seasoning.

  9. Step 9

    Add extra salt if necessary, and keep warm.

  10. Assembling the Dish

  11. Step 1

    Heat the remaining oil in a small saute pan over high heat.

  12. Step 2

    Stack six tortillas and cut into eight wedges like a pie.

  13. Step 3

    Fry the tortilla pieces in the oil for 3 seconds each. The tortillas should be slightly flexible.

  14. Step 4

    Cover the bottom of the casserole dish with some sauce and a single layer of the tortilla pieces.

  15. Step 5

    Add some cheese and more sauce.

  16. Step 6

    Repeat this process until you've used up all of the ingredients.

  17. Step 7

    Bake for 20 minutes.

  18. Step 8

    Garnish the chilaquiles with the crema mexicana and the remaining onion slices.

Tips & Warnings
  • If you can't find crema mexicana, sour cream is an acceptable substitute.

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