Mellys Chilaquiles Rojos Recipes

CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)

Steps:

• Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
• Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
• Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
• In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
• Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
• Serve with guacamole, refried black beans and pico de gallo on the side.

MELLY'S CHILAQUILES ROJOS

Steps:

• 1. In a blender add tomato, jalapeno, onion and garlic. Blend until somewhat smooth.
• 2. Heat lard in large skillet over medium-high heat. Add sauce and cook, stirring often, for about 5 minutes. Set to simmer.
• 3. Pour in broth and stir. Add chips and cover with sauce. Lat simmer for about 4 minutes. Chips should soften, but not get mushy.
• 4. Heat up chicken. Fry the egg.
• 5. Assembly: Spoon some tortillas, top with Chicken, cheese, sour cream, egg and cilantro. (in that order).