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

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           Red onion; sliced
           Cilantro; chopped
           Avocado; sliced
           Queso fresco; crumbled
           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
  350°F/175°C.

  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 tb 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") 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 3/4 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.

  Recipe by Rick Martínez

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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