Text 25540, 96 rader
Skriven 2012-05-30 20:54:18 av Dave Drum (1:18/200.0)
Ärende: Chile 565
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilaquiles W/Fried Eggs
 Categories: Latino, Chilies, Breads, Vegetables
      Yield: 4 servings
 
MMMMM----------------------RED CHILE SAUCE---------------------------
      7    Dried guajillo or NuMex
           - chilies
     28 oz Can whole tomatoes; drained
      1 md White onion; chopped
      5 cl Garlic; chopped
      1    Jalapeno; w/seeds, chopped
    1/8 ts Smoked or Hungarian sweet
           - paprika
      2 tb Vegetable oil
      2 ts Honey
           Salt & fresh ground pepper

MMMMM--------------------------ASSEMBLY-------------------------------
           Oil (for frying)
      9    (6") corn tortillas;
           - quartered
           +=OR=+
     36 lg Tortilla chips
           Salt
      4 oz Crumbled queso fresco or
           - mild feta
      4 oz Shredded Monterey Jack
      4 lg Eggs
           Fine chopped white onion
           Thin sliced radishes
           Chopped fresh cilantro
           Lime wedges
 
  Ingredient info: Guajillo and NuMex chilies are sold at
  some supermarkets and at Latin markets. Smoked paprika is
  available at most supermarkets.
  
  Special equipment: A deep-fry thermometer
  
  For red chile sauce: Place chilies in a medium bowl; cover
  with 2 cups boiling water. Let chiles soak until softened,
  about 15 minutes. Drain, reserving soaking liquid. Discard
  stems and seeds; place chilies in a blender. Add tomatoes,
  next 4 ingredients, and 1 cup reserved soaking liquid;
  purée until smooth.
  
  Heat oil in a medium saucepan over medium-high heat. Add
  purée (it will splatter) and bring to a boil. Reduce heat
  to medium and simmer, partially covered and stirring
  occasionally, until slightly thickened, about 15 minutes
  (add more reserved soaking liquid if too thick). Stir in
  honey and season to taste with salt and pepper.
  
  DO AHEAD: Can be made 3 days ahead. Cover and chill.
  Rewarm before using.
  
  For assembly: Place a wire rack on a rimmed baking sheet.
  Pour oil into a large skillet to a depth of 1 1/2". Prop
  deep-fry thermometer in skillet with bulb submerged. Heat
  over medium-high heat until thermometer registers 360øF
  /180øC Working in batches, fry tortillas, occasionally
  turning with tongs, until crisp, 2-3 minutes. Transfer
  chips to prepared sheet and season with salt.
  
  Preheat broiler. Toss chips and 1 cup sauce in a large
  bowl. Transfer half of chips to a large ovenproof platter
  or skillet. Scatter half of cheeses over chips. Top with
  remaining chips and cheeses, along with 1/2 cup more
  sauce. Broil until cheese is golden and melted, 4-5
  minutes.
  
  Meanwhile, pour oil into a nonstick skillet to lightly
  coat. Heat over medium heat. Add eggs and fry until whites
  are set but yolks are still runny, about 4 minutes.
  
  Top chilaquiles with chopped onion, radishes, cilantro,
  and lime wedges. Top with fried eggs and serve with
  remaining sauce alongside.
  
  by The Bon Appétit Test Kitchen
  
  Bon Appétit | March 2012
  
  Yield: Makes 4 servings
  
  MM Format by Dave Drum - 12 May 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

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