Reenie's Recipes - the dinner party recipe swap
 

Mexican Chilaquiles

Posted by reeniek (291)
Category: Brunch
Subcategory: mexican

 

Recipe Details:

Serves 6

ROASTED TOMATO-CHIPOTLE SALSA
10 medium tomatoes, cored
6 cloves garlic
1 medium white onion, sliced
2 to 4 canned chipotles en adobo
1/4 cup red wine vinegar
Salt

Preheat the oven to 350 degrees. On a baking sheet, roast the tomatoes, garlic, and onion until tender and lightly browned, about 15 minutes, transfer them along with the chiles and vinegar to a food processor and puree until smooth. Pour the mixture into a medium-size saucepan and gently simmer for about 20 minutes; season to taste with salt and reserve.

FRIED TORTILLA CHIPS
20 6-inch corn tortillas, each cut into 8 wedges

Heat oil in a large saucepan over medium-high heat until 350F, about 10 minutes. Fry tortillas in 5 batches until they are crisp and have stopped furiously bubbling, about 2 minutes per batch (or until just golden brown). Remove with a slotted spoon to a paper-towel-lined baking sheet and sprinkle with salt.

BLACK BEANS
2 cups dried black beans, picked over and rinsed
4 garlic cloves, crushed
about 1/4 cup of chopped cilantro
1 small onion, chopped
healthy pinch of Dried oregano
healthy pinch of ground cumin
Lots of Salt and pepper

In a medium saucepan, add beans, garlic, cilantro, onion, oregano, cumin, salt and pepper. Cover with water about 1-2 inches. Bring to a boil, then simmer for about an hour, or until you've reached desired tenderness.

GARNISHES
- sunny-side up egg
- Creme Fraiche
- Avocado, chopped
- cilantro, chopped
- limes
- green onions, chopped
- jack cheese
- salsa

TO ASSEMBLE
Place tomato-chipotle salsa in a large saucepan and heat over medium-high. Add fried tortilla chips, stirring gently until they are softened and well-coated with sauce, about 5 minutes. On each plate, ladle a spoonful of black beans, then top with salsa coated chips. Place egg on top of chips and other desired garnishes.

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