Discuss Recipes, Cooking Techniques and Cookbooks
Results will be limited to the last year and sorted newest first.
Does anyone have or know where to get a recipe for Chilaquiles Con Salsa Roja? A recent trip to Guatemala had Chilaquiles at each breakfast eatery and I would like to make them at home but haven't found a specific recipe.
audra
Jul 04, 2008 06:37AM
Who's Talking?
Create and share lists of your favorite lunch spots, favorite local eats, dream road trip and more!
Create a new
list now!
CHOW Pick, posted October 03, 2008
Media (including Grinder), posted October 06, 2008
Wine and Drinks, posted July 09, 2008
This is my friend Jill's recipe. I can't really offer that much information on it 'cause its hers, and I'd never even heard of Chilaquiles before she'd made it for me, but she's from El Paso so I assumed this was pretty authenitc. I can vouch for it tasting good anyway :) Sorry about the lack of proportions...
Ingredients:
Corn tortillas
Chicken
Olive Oil
Chili Powder, Salt, Pepper to taste
Grated Colby-Jack (or other yellow/white cheese)
White Rice
1 can kidney beans (drained)
1 can black beans (drained)
1 can chopped tomatoes and green chilies
1 can Mexican seasoned tomatoes
1 can chopped green chilies
cilantro
fresh garlic
1 can refried beans
jalapenos or other hot chilis (optional)
cooking oil (optional)
Brown chicken in olive oil; season with salt, pepper, chili powder to taste.
While browning, cut chicken into chunks.
Cook white rice as directed. Drain off any excess water and add kidney beans and black beans, tomatoes, chilies, and fresh garlic. Add jalapenos if desired. Stir together and add chopped cilantro.
Layer tortillas in bottom of casserole dish. Tortillas may be lightly fried in oil (until softened) first. Layer chicken on top of tortillas, followed by a layer of cheese. Add another layer of tortillas. Spoon rice mixture on top, followed by more cheese. Add final layer of tortillas. Spread refried
beans over tortillas, top with cheese. Bake at 350 until top layer of cheese is beginning to brown and beans are beginning to pull away from edges of pan. (Leftover rice mixture can be frozen after and used in other recipes. Can be great in soup or as vegetarian burrito/enchilada stuffing.)
Salsa Fresca ( I guess Jill sent me this recipe along with it... perhaps to serve aside it? I'm not sure).
Fresh tomatoes (do not unpeel or core)
Fresh cilantro
Fresh jalapenos or desired chilis (take membrane and seeds out to make less
spicy)
Fresh garlic
Salt and pepper to taste
onion (optional)
Chop and combine all ingredients in non-metal bowl. Add more of the above as desired. (Chop all ingredients to approximately same consistency -- no pieces of one vegetable should be bigger than pieces of any other. Use tomato size as an indicator.) Refrigerate until serving. Should keep 3-4 days.
Permalink | Reply
Do you have any idea of what is distinctive about the Guatemalan version? Chilaquiles have discussed in several threads, with much of the debate centering on how the tortillas should be fried/crisped, and on the texture of the final product (mix of soft and chewy tortillas). I don't recall as much discussion about the taste of the sauce that moistens them.
Permalink | Reply
What was distinctive about the Guatemalan version was that the dish contained no meat or beans, the tortillas were slightly fried before baking and the texture was chewy and soft, but not overly soaked or limp. Hands down it was the red sauce that made this dish what it was...and it was out of this world. Wonderful flavors but not spicy at all. My trouble is I can't place enough of the various flavors in the sauce to recreate a similar finished product and many of the recipes I've reviewed calls for salsa verde.
Permalink | Reply
If you could come up with the right red sauce you could substitute it for the green in any of those recipes. The texture is probably a matter of technique, frying the stale tortillas to the right crispness, and then cooking them with the sauce for just right time (and proportions).
I wonder what chiles are used in Guatemala, thinking especially of the medium hot category such as ancho (dried poblano). The sauce is probably not unique to this dish, since the spirit of chilaquiles is to use commonly available ingredients.
Permalink | Reply
http://www.fronterakitchens.com/cooki... I've tried many recipes, and this one is my favorite. The method is easy. Heat to a boil, cover, and let stand off the heat for five minutes.
Permalink | Reply
That sounds good. I'd love to try it.
Permalink | Reply
This does sound good, I'm looking forward to trying it out!
Permalink | Reply