• NYT E-Z Dinner - 097

    From Dave Drum@1:18/200 to All on Mon Feb 5 06:54:36 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chilaquiles
    Categories: Vegetables, Chilies, Herbs, Breads, Eggs
    Yield: 4 servings

    Oil; about 4 cups
    3 md Ripe tomatoes; cored
    7 md Guajillo chilies; stemmed,
    - seeded
    3 Dried chilies de árbol;
    - stemmed
    +=OR=+
    2 Chipotles in adobo
    2 cl Garlic; peeled
    1/2 ts Dried oregano
    1/4 ts Cumin; seeds or ground
    1 1/2 ts Kosher salt; more for
    - seasoning
    16 Stale corn tortillas; in
    - triangles if frying, left
    - whole if baking
    4 lg Eggs

    MMMMM--------------------------TO SERVE-------------------------------
    Sliced red onion
    Chopped cilantro
    Sliced avocado
    Crumbled queso fresco
    Crema

    In a medium, heavy pot fitted with a deep-fry
    thermometer, pour in the oil so that it comes halfway up
    the sides (reserve about 1/3 cup oil for later). Heat
    over high until the thermometer registers 350ºF/175ºC.

    Make the salsa guajillo: Bring 3 cups water, tomatoes,
    guajillos, chilies de árbol, garlic, oregano, cumin and
    salt to a boil in a large saucepan over high heat. Cover
    and reduce to a gentle boil over medium-low and cook for
    5 minutes. Remove from heat and let sit, covered, until
    tomatoes and chilies are tender, about 10 minutes.
    Transfer to a blender and puree until smooth.

    Heat 2 tablespoons of the remaining oil in the saucepan
    over medium-high and carefully add the tomato-chile
    puree to the hot oil. The mixture will sputter, but will
    rapidly settle down. Cook, stirring occasionally, until
    the mixture has thickened slightly and has become a
    darker brick red color, about 5 minutes. Keep warm over
    low heat.

    Make the totopos, or chips: Line a large heatproof bowl
    with paper towels. Working in 2 batches, fry tortillas,
    stirring occasionally, until lightly golden browned and
    crispy, 3 to 4 minutes. Transfer to a prepared bowl and
    lightly season the totopos with salt.

    Heat the remaining oil in a large (12-inch) nonstick
    skillet over medium high. Crack the eggs into the
    skillet, leaving space around each one, and cook until
    the whites are set and the edges are crisp, about 4
    minutes. Season with salt; transfer to a plate.

    For softer chilaquiles, toss totopos in the warm salsa
    guajillo and cook on medium-high, tossing to completely
    coat totopos, until very hot. For crisper chilaquiles,
    remove paper towels from the bowl, leaving in the
    totopos. Pour over ¾ of the warm salsa guajillo and toss
    until completely coated.

    Serve chilaquiles on a plate topped with a fried egg,
    red onion, cilantro, avocado, queso fresco and crema. If
    serving crisper chilaquiles, top with remaining salsa
    guajillo.

    By: Rick Martínez

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    Yield: 4 servings

    MMMMM

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