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Chilaquiles with poached eggs

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* chiles In the kitchen

Sunday mornings I normally feel pretty out of it after doing the farmers market in San Francisco on Saturdays. A fellow vendor described it as "market hangover" and I know exactly what she means. Once I spent the whole day in bed watching bad TV and the longer I did the less I could move. And the worse I felt. Good food is a motivator to get out of bed. This morning I made chilaquiles. Early this week my friend Grant was over to film some cooking demos for the website so I had some extra chile sauce made from anchos and guajillos. Basic Chile Sauce Clean and the toast on a hot dry skillet 4 ancho chiles and 2 guajillos. Soak in warm water for about 20 minutes and then place the chiles in a blender with enough of the soaking liquid to keep the blades moving. Add a small chopped onion, Mexican oregano and some garlic. Blend well and the fry in some fat for 5 minutes. Thin with chicken stock or water and cook another 15 minutes or so. Add salt as needed and a touch of sugar oif the sauce is bitter. For the chilaquiles, I started by poaching 2 eggs in a the chile sauce. I removed the eggs with a slotted spoon and set them aside. I then added the tortilla chips and cooked them until they were soft and pliable. Oct009 On a plate, I added the tortilla pieces and grated cotija cheese, added the poached eggs and then drizzled the whole thing with a little crema Mexicana. Some cilantro for green Oct012 Excellent Sunday morning fare. I later discovered I had an avocado. Damn. Oct014


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