Subj : NYT E-Z Dinner - 097
To   : All
From : Dave Drum
Date : Mon Feb 05 2024 06:54:36

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

MMMMM--------------------------TO SERVE-------------------------------
           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
 
MMMMM

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

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