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Sunday, January 3, 2016

Red Chilaquiles

Chilaquiles are part of a traditional New Year's celebration when it comes to food, and I have a preference for the red version of the dish.

You start with a great sauce:
  1. 3 Tbs.  oil
  2. 5 garlic cloves, peeled
  3. 1 onion, peeled and quartered
  4. 4 tomatoes, cored and quartered
  5. 6 dried mild chiles, like guajillo or California, stemmed and seeded
  6. 2 teaspoons ground cumin, plus more to taste
    1/2-1 c. stock
    Salt and black pepper to taste

Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 5 minutes. Add the tomatoes and chiles and cook until the tomato juices are released and the chiles are soft, about 5 minutes. Season with cumin, salt, and pepper. Cook until soft, and puree.
    • To assemble:
      1. Coat bottom of a pan with sauce.  Cover with fried tortillas.  Stir in some chicken to the sauce, and heat through. Cover the tortilla chips. You can thin a 1/2 c. sour sour cream with milk, and pour over the top prior to cooking for added richness.  The sauce should cover the chips, but not drown them.  More coverage than nachos, and less than for a lasagna.  Sprinkle with shredded cheese, and cook until heated through, about 25 minutes at 350 degrees.  Prior to cooking, can pour Add cilantro and sliced onion over the top, and serve.

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