Sunday, April 14, 2019

Rachael Ray’s Chilaquiles for Dinner

“Breakfast for dinner doesn't have to mean pancakes and scrambled eggs. This hearty, savory dish will make you want breakfast for every meal. A rich red chile sauce with guajillo peppers gives the chilaquiles their kick. ...”  Serves 4   Total Time: about 30 minutes 


6 to 7 guajillo peppers or red New Mexican dried chilies

About 2 tablespoons safflower or vegetable oil
1 onion, chopped 
1 jalapeno pepper, seeded and chopped 
Ten 6-inch corn tortillas 
Naturally flavored neutral cooking spray 
About 1/2 teaspoon smoked sweet paprika, pimenton
1 scant teaspoon (1/3 palm full) oregano 
4 large cloves garlic, chopped 
1/2 cup water 
1 cup chicken or vegetable stock 
1 can (28 ounces) fire-roasted or diced tomatoes 
About 2 teaspoons honey
1 teaspoon unsweetened cocoa powder, optional 

1 small red onion 
A handful cilantro
3 to 4 radishes
About 4 ounces cotija cheese or queso fresco 
About 6 ounces Monterey Pepper Jack cheese
4 pats butter, about 1 teaspoon each
4 large eggs
Pickled sliced jalapeno peppers, mild or spicy (optional)


Preheat oven to 425F. Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter. Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeño pepper. Soften onions, 3 to 4 minutes. Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes. To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. 

Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles. Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandolin. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese. Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling. 

Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat. Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs. Serve the chilaquiles from the pan. Yum Yum!

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