Chilaquiles A La Lydia Child Recipes

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CHILAQUILES A LA LYDIA CHILD



Chilaquiles a la Lydia Child image

These chilaquiles are better made with old tortillas than with young ones - though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour. The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past. Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew. At the very end, there is an egg, which is filling and enlivening at once.

Provided by Tamar Adler

Time 50m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons bacon fat
1 tablespoon vegetable oil (or you can use all bacon fat)
4 to 6 dry tortillas, of the kind described as having ''seen better days,'' quartered
3 cloves garlic, smashed and chopped
1/2 medium red onion, chopped small
1/2 red or yellow pepper, chopped small
1 to 2 teaspoons coarse salt, to taste
4 to 4 1/2 cups large chopped fresh or canned tomatoes (no juice if from can)
1/2 tablespoon pickled spicy chiles, or a few dashes Tabasco or other hot sauce
4 eggs
1 full cup cilantro or mint, stems removed, left as leaves
2 limes
Grated or crumbled Cheddar or queso blanco (optional)

Steps:

  • Preheat oven to 400. In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in.
  • Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate.
  • Lower heat to low, and add the garlic, onion, chopped pepper and salt. Cook about 3 minutes, until onion has started to become translucent.
  • Add tomatoes. Cook 5 minutes, stirring often, for fresh tomatoes. If you're using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy. Add pickled chiles. Add fried tortillas, and stir. Add a drizzle of water now, to keep them from sticking. Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes.
  • When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver. Cook until the tortillas are completely tender. Make 4 little wells in the stew.
  • Crack eggs, one by one, into a teacup or ramekin, then tip each into a well. Salt yolks and white lightly.
  • Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny.
  • Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze. Serve cheese alongside, if you want.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 947 milligrams, Sugar 8 grams, TransFat 0 grams

CHILAQUILES



Chilaquiles image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 8

Vegetable oil, for frying
Three 5-inch corn tortillas, cut into quarters
One 15-ounce can green enchilada sauce
2 tablespoons salted butter
2 large eggs
Kosher salt and freshly ground black pepper
1/2 cup shredded Monterey Jack cheese
2 tablespoons of your favorite salsa

Steps:

  • Heat 1 inch of vegetable oil over medium heat in a cast-iron skillet until it registers 350 degrees F on a candy/frying thermometer. (If you don't have a thermometer, carefully dip the corner of a tortilla wedge into the oil. If it sizzles, you are ready to fry.)
  • Carefully drop the tortilla quarters into the hot oil and fry, turning them halfway through with tongs or a spider, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortilla quarters to a paper towel-lined plate to drain; set aside.
  • Heat the enchilada sauce in a small pan over medium-high heat until hot. While it is heating, fry the eggs. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Season with salt and pepper.
  • While the eggs are frying, assembled your chilaquiles. In a shallow 1-quart dish, arrange half of the fried tortillas in a layer. Sprinkle them with half of the cheese. Pour enough of the hot enchilada sauce over the tortillas and cheese to cover most of the chips. Add the remaining chips to the dish in an even layer. Top with the remaining cheese and more sauce. The amount you add here is up to you. You may end up with some leftover enchilada sauce depending on your preference.
  • Top with the fried eggs and salsa of your choice. Enjoy while it's nice and hot.

CHILAQUILES A LA LYDIA CHILD



Chilaquiles a la Lydia Child image

These chilaquiles are better made with old tortillas than with young ones - though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour. The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past. Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew. At the very end, there is an egg, which is filling and enlivening at once.

Provided by Tamar Adler

Time 50m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons bacon fat
1 tablespoon vegetable oil (or you can use all bacon fat)
4 to 6 dry tortillas, of the kind described as having ''seen better days,'' quartered
3 cloves garlic, smashed and chopped
1/2 medium red onion, chopped small
1/2 red or yellow pepper, chopped small
1 to 2 teaspoons coarse salt, to taste
4 to 4 1/2 cups large chopped fresh or canned tomatoes (no juice if from can)
1/2 tablespoon pickled spicy chiles, or a few dashes Tabasco or other hot sauce
4 eggs
1 full cup cilantro or mint, stems removed, left as leaves
2 limes
Grated or crumbled Cheddar or queso blanco (optional)

Steps:

  • Preheat oven to 400. In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in.
  • Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate.
  • Lower heat to low, and add the garlic, onion, chopped pepper and salt. Cook about 3 minutes, until onion has started to become translucent.
  • Add tomatoes. Cook 5 minutes, stirring often, for fresh tomatoes. If you're using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy. Add pickled chiles. Add fried tortillas, and stir. Add a drizzle of water now, to keep them from sticking. Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes.
  • When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver. Cook until the tortillas are completely tender. Make 4 little wells in the stew.
  • Crack eggs, one by one, into a teacup or ramekin, then tip each into a well. Salt yolks and white lightly.
  • Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny.
  • Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze. Serve cheese alongside, if you want.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 947 milligrams, Sugar 8 grams, TransFat 0 grams

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