Best Chilaquiles A La Lydia Child Recipes

MOM'S RED CHILE CHILAQUILES

Steps:

• Preheat a small skillet on medium-high heat. Pour in the grapeseed oil and add the onion. Let the onions sizzle and saute slightly until golden brown. Add the Chips on top of the onions and stir.
• Add Mom's Red Chile Sauce over the top of the chips and simmer for 20 seconds. Pour the contents of the skillet into a serving bowl.
• Using serving tongs, add the Pulled Pork to the top of the chips.
• Add the avocado on top of the pork, then set the Poached Egg on top of the avocado slices.
• Sprinkle the chopped scallions and queso fresco over the top of the chips. Add small dollops of the Onion Date Jam on top of the chips.
• Add the microgreens to garnish the top of the egg.
• Cut each tortilla into 6 triangular pieces. Put aside.
• In a deep saucepot, add the oil and heat on medium-high heat until the oil is at 350 degrees F or is creating movement in the pot, 15 to 20 minutes. Add some of the tortilla triangles to the oil. Let fry, moving them around with a long-handled metal slotted spoon or spider, until golden brown, 3 to 4 minutes. Remove to a sheet pan lined with paper towels to absorb the oil. While chips are still hot and slightly oily, sprinkle a generous amount of salt over them. Repeat the process with the remaining tortilla pieces.
• Add the chile pods to 6 cups of the filtered water in a pot. Bring to a boil, then let boil until the chile pods soften, about 15 minutes. Turn off the heat and let the mixture cool for 30 minutes before adding to a blender. Confirm that the blender top is snugly fitted before blending. Holding a folded kitchen towel on top of the blender lid, turn the blender on low speed, gently blending the water and pods together until a bright red puree develops. Pour the blended puree mixture through a sieve into a deep container to catch the chile puree. Press the chile pod skins with the back of a rubber spatula against the sieve to extract the maximum amount of red chile puree.
• Transfer the puree to a saucepan, then add the remaining 1 cup filtered water on low heat and whisk in the cumin, garlic powder, onion powder, oregano and salt.
• Preheat the oven to 350 degrees F.
• In a baking dish, put the cushion meat. Pour 3 cups water over the meat, then make the dry rub. In a bowl, combine the cumin, garlic powder, onion powder and salt. Pinch generous amounts of dry rub and press onto the cushion meat, coating the top and sides thoroughly.
• Cover with foil and bake for 4 hours. Remove the baking dish and let sit for 30 minutes before pulling the meat apart with 2 forks. Mix the shredded pork with the pan drippings in the baking dish.
• Heat 2 cups water in a saucepan on high heat and bring to a boil. Add the vinegar and stir the water in a counterclockwise motion. Crack open the egg into a small bowl. Pour the egg out of the bowl into the whirlpool of boiling water and cook for 3 minutes. Scoop out and add to the Chilaquiles or serve on top of toast.
• In a large skillet over medium-high heat, add the oil, then onions and dates. Stir and cook until the onions have caramelized into a dark golden brown color, about 25 minutes.
• Add the filtered water and bring to a boil. Add the raw sugar and stir until it has dissolved and the onion date jam has cooked down and is thick and caramelized.

RED CHILAQUILES WITH CHICKEN

Steps:

• Combine the tomatoes, chiles, chopped onion and garlic in a blender, and blend until coarsely pureed.
• Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat, and add a drop of the puree. It should sizzle. Add all of the tomato puree, and cook, stirring, for about five to ten minutes, until the sauce darkens, thickens and begins to stick to the pan. Add water or stock if the mixture seems dry, and season to taste with salt. Turn the heat to low, and simmer, stirring often, for about 15 minutes, until the sauce coats the front and back of a spoon. Taste and adjust salt.
• Stir in the chicken and heat through. Stir in the tortilla chips or pieces, stir together for a half minute, and remove from the heat. Spinkle the cheese, cilantro and sliced onion over the top, and serve.

SHORTCUT CHILAQUILES

Steps:

• Place half the onions in a small bowl and cover with lime juice. Season with salt and pepper, toss and set aside.
• Heat oil in a large skillet (12-inch works well) over medium-high heat. Add remaining onions and garlic and season with salt and pepper. Cook, stirring occasionally until they are tender and starting to brown, about 4 minutes. Add tomatoes and half of chile (if using) and season with salt and pepper.
• Cook, stirring occasionally, until the tomatoes have started to burst and simmer in their own juices, 5 to 8 minutes. Add 1 cup of water and continue to simmer until tomatoes are totally softened and melted down, another 5 to 8 minutes; larger bits of the skin are O.K., but they should feel mostly broken down into a nice, thick sauce.
• Add chips and toss to coat evenly. Simmer a minute or two and remove the pan from the heat while you fry the eggs.
• Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add eggs and season with salt and pepper. Cook, undisturbed, until the whites of the egg are fried and lightly crisped but the yolks are still bright orange and runny, about 2 minutes.
• Divide chips among plates and top with fried egg, queso fresco, cilantro, crema, remaining green chile, reserved red onions and a squeeze of lime if you like.

SHEET-PAN CHICKEN CHILAQUILES

Steps:

• Place a rack 6 inches from the broiler heat source and heat to high. On a sheet pan, combine tomatoes, onion, garlic and jalapeño, and broil until lightly charred in spots, turning occasionally, about 10 minutes for the garlic and 15 to 20 minutes for the tomatoes, onion and jalapeño. (They should be lightly charred around the edges, but not all over). Transfer to a blender.
• Meanwhile, in a small saucepan combine the broth and dried chiles, and bring to a boil, stirring occasionally. Remove from heat and let stand while the tomatoes and vegetables broil.
• To the blender add the rehydrated chiles with broth, oil, salt and coriander, and purée until smooth.
• Heat oven to 425 degrees. On the same sheet pan (no need to wash), toss chips with 2 cups of the sauce and spread in an even layer. Toss the chicken with the remaining sauce and arrange on top of the chips. Roast until warmed through, about 5 minutes. Garnish with preferred toppings, and serve warm.