this is what i wanted last weekend

not to say that i was drinking heavily or anything…but this is definitely the best cruda cure ever. via de la tierra.

Chilaquiles Rojas | serves 4

500g day-old tortillas, cut into triangles
1 cup vegetable oil, for frying
6 tomatoes
2 cloves garlic
1 medium white onion
4-6 chipotle chiles in adobo
1 tablespoon dried oregano
1 bay leaf
salt to taste
1/2 cup chopped parsley
100g queso fresco or similar
finely sliced onion, to serve

  1. In a deep pan, heat the oil to around 180 degrees Celsius (or until an introduced tortilla strip fries rapidly). Add about a fifth of the cut tortillas and cook till crisp, repeat with the other 4 batches. Drain well.
  2. Place the tomatoes in a small sauce pan and cover with water. Bring to the boil and simmer for 3-4 minutes. Drain the water out, then puree the tomato, onion, garlic, chipotle, bay and oregano together.
  3. Heat 2 tablespoons of the vegetable oil in a wide saucepan, and carefully add the pureed mixture. Add some salt, then fry for 5-8 minutes or until the colour of the sauce starts to darken.
  4. Add the corn chips (you will need quite a large pan to stir the sauce through thoroughly) and mix gently, trying not to break up the chips too much.
  5. When the chips are slightly softened they are ready to serve, topped with parsley, cheese and onion. A fried egg on the side makes quite the breakfast.
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~ by nadstina on August 6, 2010.

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