Chilaquiles Rojas
from Chino Latino's executive chef, Noah Barton
www.chinolatino.com/
Serves: About 8
1/2 pound chicken breast
2 cups chicken stock
2 tomatoes, cored
2 Guajillo chiles
1 jalapeno chile pepper, stemmed, halved
1/4 yellow onion, peeled, halved
1/4 yellow onion, diced
1 T. minced garlic
1 T. cilantro, chopped
1 T. epazote, chopped
pinch oregano
salt to taste
6 ounces tortilla chips
4 eggs
1/4 cup sour cream
1/4 pound queso fresco
1 T. cilantro, chopped
1. In large stockpot, combine chicken and chicken stock and bring to a boil. Simmer until chicken is tender, remove chicken and cool. When cool enough to handle, shred chicken and hold in refrigerator for later use.
2. Add tomatoes, guajillos, jalapeno and halved onion to chicken stock. Cover and bring to a low boil for 30-45 minutes.
3. Saute onions and garlic in large saute pan until translucent and slightly browned. Set aside.
4. Remove simmering vegetables from heat, add oregano, epazote, and cilantro. Completely puree with mixer to make salsa.
To make chilaquiles:
1. Heat chicken, salsa and tortilla chips over medium heat in large saute pan, stirring frequently and tossing to mix well.
2. Heat non-stick saute pan and spray with Pam or add clarified butter. Add eggs and cook over easy.
3. When tortillas are beginning to soften (not soggy), remove from heat and place on large serving platter. Add over easy eggs and top with queso fresco, sour cream and chopped cilantro.
4. Kiss that hangover "adios."
from Chino Latino's executive chef, Noah Barton
www.chinolatino.com/
Serves: About 8
1/2 pound chicken breast
2 cups chicken stock
2 tomatoes, cored
2 Guajillo chiles
1 jalapeno chile pepper, stemmed, halved
1/4 yellow onion, peeled, halved
1/4 yellow onion, diced
1 T. minced garlic
1 T. cilantro, chopped
1 T. epazote, chopped
pinch oregano
salt to taste
6 ounces tortilla chips
4 eggs
1/4 cup sour cream
1/4 pound queso fresco
1 T. cilantro, chopped
1. In large stockpot, combine chicken and chicken stock and bring to a boil. Simmer until chicken is tender, remove chicken and cool. When cool enough to handle, shred chicken and hold in refrigerator for later use.
2. Add tomatoes, guajillos, jalapeno and halved onion to chicken stock. Cover and bring to a low boil for 30-45 minutes.
3. Saute onions and garlic in large saute pan until translucent and slightly browned. Set aside.
4. Remove simmering vegetables from heat, add oregano, epazote, and cilantro. Completely puree with mixer to make salsa.
To make chilaquiles:
1. Heat chicken, salsa and tortilla chips over medium heat in large saute pan, stirring frequently and tossing to mix well.
2. Heat non-stick saute pan and spray with Pam or add clarified butter. Add eggs and cook over easy.
3. When tortillas are beginning to soften (not soggy), remove from heat and place on large serving platter. Add over easy eggs and top with queso fresco, sour cream and chopped cilantro.
4. Kiss that hangover "adios."