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Chilaquiles recipe from Muy Bueno

The sisters behind Muy Bueno Cookbook, Yvette Marquez-Sharpnack and Veronica Gonzalez-Smith, share their chilaquiles recipe.

chilaquiles

When we met Yvette Marquez-Sharpnack and Veronica Gonzalez-Smith, the lovely sisters behind cooking blog Muy Bueno, they were simmering a batch of spicy red sauce for chilaquiles, as part of a demonstration for the cookware brand Princess House. After our third helping, we had to get their recipe. Here, Gonzalez-Smith tells us why it’s the perfect dish the next time you host brunch.

book cover

Why are chilaquiles so great for brunch?
Chilaquiles are great because they are a little bit of breakfast and a little bit of dinner all wrapped up in one spicy classic Mexican recipe.

What sides or drinks pair well with the dish?
Frijoles de la olla, or refried beans, are always great. As far as drinks, try the agua de Jamaica (hibiscus tea) recipe on our site.

How do you keep the chips from getting soggy?
There’s really no way around the soggy chips issue; however, when you make them at home and you eat them immediately after serving, you can kiss sogginess goodbye. If you want to avoid the soggy chips for, say, a brunch, you might try keeping the red sauce warm, and then your guests can just assemble when they are ready to eat them.

Ingredients
For the red chile sauce:
• 8 ounces California or New Mexico red chile pods
• 6 cups water
• 6 tablespoons all-purpose flour
• 4 cloves garlic
• 1 tablespoon salt

For the chilaquiles:
• 8 corn tortillas
• 1 tablespoon canola oil
• 2 cups red chile sauce
• 1 cup shredded queso quesadilla or Colby cheese
• 1⁄3 cup diced green or red onions
• 4 to 8 eggs, cooked any style

Chilaquiles Rojos

For the red chile sauce:
1. Remove stems, seeds and veins from the chile pods. Place in a colander and rinse well with cool water.
2. Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover and simmer for about 20 minutes. After 10 minutes, turn the chiles over with tongs to make sure they soften evenly. Drain cooked pods and allow time to cool down before blending. Discard water.
3. Fill blender with three cups of water, half of the cooled chile pods, three tablespoons flour, two cloves garlic and half of the salt. Blend until smooth. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds. Repeat blending and straining process with remaining water, pods, flour, garlic and salt. If necessary, season with more salt.
Makes 6 to 7 cups.

Tip
This sauce can be made in advance and kept in airtight containers in the refrigerator or freezer. Red chile sauce can be stored in the refrigerator for up to one week or frozen for up to six months.

For the chilaquiles:
1. Cut corn tortillas into quarters. In a large skillet, heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.
2. Add red chile sauce and mix only long enough to coat all the tortillas. Top with cheese while still over low flame and cook just long enough for cheese to melt.
3. Remove from heat and sprinkle with onions. Serve with eggs any style.
Makes 4 servings.

 
 
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