Text 23939, 101 rader
Skriven 2009-05-10 20:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: 578 creep Related
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> There's a big market for contrafactual history these
 ML> days. It irritates the heck out of me, but a lot of
 ML> people really seem to enjoy it, having some of the
 ML> premier writers of the day mulling about the what-ifs
 ML> of history
                                
I enjoy it when it's well done. Also Heinlein's alternative time
line future history.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chilaquiles Rojos
Categories: Mexican, Tortillas, Chicken, Chilies
  Servings: 4

           FOR THE TOMATO CHILE SAUCE:
     28 oz can whole tomatoes
      3    jalapenos, stemmed and
           chopped
    1/2    onion, chopped
      1    clove garlic, chopped
      1 TB lard or vegetable oil
    1/2 ts salt
           FOR THE CHILAQUILES:
      1 c  chicken broth
      7 oz corn tortilla chips
    1/2 c  leftover chicken
      2 TB Mexican queso fresco,
           crumbled
    1/2    onion thinly sliced
    1/4 c  sour cream
           Handful of cilantro

Serves 2 as a main course.

Now I understand. When Anthony Bourdain trash-talked nachos on his
excursion to a Mexican border town, I felt a little violated. Though
my favorite cuisine is Mexican and I eat it almost every day, for
some reason I couldn't shake that messy Tex-Mex dish. When I've had
one too many drinks, I've been known to whip up batches of nachos
from scratch, complete with freshly fried corn tortillas and my own
cheese sauce. It was my guilty pleasure, and Bourdain didn't have to
make me feel bad about it.

But that's all different now. Chilaquiles are similar to nachos
except lighter, spicier, and altogether superior. Instead of each
chip competing for coverage, with gloppy toppings like yellow cheese
and hamburger meat, these chips are bathed in an incredible sauce so
each bite has all the right flavors.

They're then topped with leftover roasted chicken, thinly sliced
onion, and a sprinkling of cheese. They are even messier than
nachos, and a fork is absolutely necessary. But they are, in my
humble opinion, better. Plus, nearly every recipe I looked at
mentioned that these were considered excellent hangover food. The
ingredients might change, but my ritual can remain the same.

This recipe is adapted from Rick Bayless' Authentic Mexican, and,
like everything else I've tried from the book, the recipe is spot
on. But I am particularly astounded by this one. Why aren't these on
every menu across this nation instead of nachos? Anyone have answers
for this?

1. Start with making the sauce. Add the tomatoes, jalapenos, onion,
and garlic to a food processor or blender. Process until smooth.

2. Heat the lard in a skillet set over medium-high. When it's hot
dump in tomato chile sauce. It will splatter a little bit, but
that's okay. Cook for about 5 minutes, stirring constantly. Turn the
heat to low and season with salt. 

3. Pour the chicken broth into the skillet, and stir until combined.
Then add the tortilla chips. Stir until covered with the sauce, then
cover and let cook for about 5 minutes. They should be soft but not
mushy. 

4. Warm leftover chicken up in a pot or in the microwave. 

5. Assemble the plate. Spoon some of the tortilla mixture onto a
plate. Top with the thinly sliced onions, queso fresco, sour cream,
and cilantro. Serve.

Posted by Nick Kindelsperger

From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Authenticity and evolution are both good in the world of cooking.

___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)