CHILAQUILES A LA LYDIA CHILD
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
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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Husnain Dogar
[email protected]My kids loved these chilaquiles! They're the perfect after-school snack. The sauce is flavorful and the chicken is always tender. I highly recommend this recipe.
Ak Bar12
[email protected]I'm not a big fan of spicy food, but these chilaquiles were surprisingly mild. The sauce was flavorful and the chicken was tender. I loved the combination of the spicy sauce and the creamy cheese. I will definitely be making this recipe again.
Zoe Perry
[email protected]These chilaquiles are the best I've ever had! The sauce is flavorful and the chicken is cooked perfectly. I love the combination of the spicy sauce and the creamy cheese. I will definitely be making this recipe again and again.
Wilfredo vargas cely
[email protected]I've made these chilaquiles several times and they're always a hit. They're easy to make and the flavor is amazing. I love the combination of the spicy sauce and the creamy cheese. I also like that the recipe is versatile and can be easily adapted to
Preye Zlash
[email protected]My family loves these chilaquiles! They're the perfect comfort food on a cold day. The sauce is flavorful and the chicken is always tender. I highly recommend this recipe.
Emad Alodat
[email protected]This is my go-to recipe for chilaquiles. It's easy to make and always turns out delicious. I love the combination of the spicy sauce and the creamy cheese. I also like that the recipe can be easily adapted to my taste preferences.
Sajib Paul
[email protected]I love how versatile this recipe is. I've made it with different types of chicken, cheese, and vegetables, and it always turns out delicious. It's a great way to use up leftovers, too.
Deegii D
[email protected]These chilaquiles were a hit at my brunch party! Everyone loved them and I had to make a second batch. The sauce was flavorful and the chicken was cooked perfectly. I will definitely be making this recipe again.
TizBoyDoofus
[email protected]I'm not usually a fan of chilaquiles, but I thought I'd give this recipe a try. I'm so glad I did! The chilaquiles were flavorful and the sauce was perfect. I will definitely be making this recipe again.
Heather Lloyd
[email protected]These chilaquiles were delicious! I loved the combination of the spicy sauce and the creamy cheese. I also liked that the recipe was easy to follow and didn't take too long to make.
Sean Meade
[email protected]I followed the recipe exactly and the chilaquiles turned out perfectly. The sauce was flavorful and the chicken was tender. My family loved this recipe and I will definitely be making it again.
Anna Hormigos
[email protected]I've made chilaquiles many times before, but this recipe was by far the best. The sauce was so flavorful and the chicken was cooked perfectly. I will definitely be making this recipe again and again.
Meranda Szozda
[email protected]I love that this recipe uses simple ingredients that I can easily find at my local grocery store. The chilaquiles were flavorful and filling, and they were the perfect way to start my day.
Andre Mckenzie
[email protected]These chilaquiles were so easy to make and they turned out delicious! I used a rotisserie chicken to save time and it worked perfectly. The sauce was flavorful and the cheese melted perfectly. I will definitely be making this recipe again soon.
Chibuenyim Ngoka
[email protected]My family loved these chilaquiles! The flavors were amazing and the chicken was perfectly cooked. I will definitely be making this recipe again.