81 www.ReadMPM.com | www.MountPleasantMagazine.com | www.MountPleasantPodcast.com Chilaquiles Rojos Recipe provided by VIVA Tacos & Tequila Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans. INGREDIENTS • 12 corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges • Corn oil, or other neutral oil for frying • Kosher salt • 1 1/2 to 2 cups of homemade red chile sauce • Sprigs of epazote, optional HOMEMADE RED SALSA Take 4 dried ancho chiles, remove seeds, stems and veins. Heat chiles lightly on a skillet on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling hot water over to cover. Let sit for 15 minutes. Add chiles, 2 garlic cloves, 1/2 teaspoon of salt and 1 1/2 cups of chile soaking liquid to a blender. Hold down lid of blender tightly while blending; blend until completely puréed. Strain through a mesh sieve into a frying pan to make the chilaquiles. GARNISHES • Cotija cheese or queso fresco • Crema Mexicana • Cilantro, chopped • 1 red onion, chopped • Avocado, sliced or roughly chopped DIRECTIONS Fry the tortillas. In a large sauté pan, coat pan generously with oil, heat on medium high to high. When the oil is quite hot, add the tortillas and fry until golden brown. Remove tortillas to a paper towel-lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas. Heat the salsa. Add 2 tablespoons of oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. If you have a few sprigs of epazote, add them to the salsa. Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more. Remove from heat. Serve chilaquiles with garnishes and fried eggs and refried beans. food & beverage
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