Chilaquiles With Andrea Mares Recipe By Tasty Recipes

CHILAQUILES A LA LYDIA CHILD

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.

SHORTCUT CHILAQUILES

Steps:

• Place half the onions in a small bowl and cover with lime juice. Season with salt and pepper, toss and set aside.
• Heat oil in a large skillet (12-inch works well) over medium-high heat. Add remaining onions and garlic and season with salt and pepper. Cook, stirring occasionally until they are tender and starting to brown, about 4 minutes. Add tomatoes and half of chile (if using) and season with salt and pepper.
• Cook, stirring occasionally, until the tomatoes have started to burst and simmer in their own juices, 5 to 8 minutes. Add 1 cup of water and continue to simmer until tomatoes are totally softened and melted down, another 5 to 8 minutes; larger bits of the skin are O.K., but they should feel mostly broken down into a nice, thick sauce.
• Add chips and toss to coat evenly. Simmer a minute or two and remove the pan from the heat while you fry the eggs.
• Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add eggs and season with salt and pepper. Cook, undisturbed, until the whites of the egg are fried and lightly crisped but the yolks are still bright orange and runny, about 2 minutes.
• Divide chips among plates and top with fried egg, queso fresco, cilantro, crema, remaining green chile, reserved red onions and a squeeze of lime if you like.