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

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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

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... Forget living well. The best revenge is revenge!

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)