Chilaquiles Master Recipe

Name: Chilaquiles Master Recipe
Ingredients: 2 pounds ripe tomatoes—plum tomatoes make the best textured sauce OR 2 pounds tomatillos, husked and rinsed; Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed; 1 medium (6-ounce) white onion, cut into ½-inch sllices; 1 ½ tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas; 2 ½ cups chicken broth, plus a little extra if needed; Salt; A couple of big sprigs of epazote, plus more for garnish OR a big handful of cilantro leaves, plus more for garnish; 2 ounces (about 8) dried guajillo chiles, stemmed, seeded and torn into flat pieces; 1 1/2 pounds ripe tomatoes; 6 garlic cloves, unpeeled; 1 1/2 tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas; 2 1/2 cups chicken broth, plus a little extra if needed; A couple big sprigs of epazote, plus more for garnish OR a big handful of cilantro leaves, plus more for garnish; 12 (about 10 ounces) cold or stale 6-inch store-bought or homemade tortillas, cut into wedges or ½-inch strips; 1 ½ to 2 cups (roughly 8 to 10 ounces) coarsely shredded cooked chicken, pork or beef OR 4 sunny-side up fried eggs; About ½ cup Mexican crema, crème fraiche or thinned sour cream or Greek-style yogurt; A handful of thinly sliced white onion; About ¼ cup grated Mexican queso añejo or other garnishing cheese like Parmesan or Romano

www.rickbayless.com

Experience the rich and savory comfort of chilaquiles, Rick Bayless's master recipe, perfect for satisfying any craving.

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

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Ingredients

2 pounds ripe tomatoes—plum tomatoes make the best textured sauce OR 2 pounds tomatillos, husked and rinsed
Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed
1 medium (6-ounce) white onion, cut into ½-inch sllices
1 ½ tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas
2 ½ cups chicken broth, plus a little extra if needed
Salt
A couple of big sprigs of epazote, plus more for garnish OR a big handful of cilantro leaves, plus more for garnish
2 ounces (about 8) dried guajillo chiles, stemmed, seeded and torn into flat pieces
1 1/2 pounds ripe tomatoes
6 garlic cloves, unpeeled
1 1/2 tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas
2 1/2 cups chicken broth, plus a little extra if needed
A couple big sprigs of epazote, plus more for garnish OR a big handful of cilantro leaves, plus more for garnish
12 (about 10 ounces) cold or stale 6-inch store-bought or homemade tortillas, cut into wedges or ½-inch strips
1 ½ to 2 cups (roughly 8 to 10 ounces) coarsely shredded cooked chicken, pork or beef OR 4 sunny-side up fried eggs
About ½ cup Mexican crema, crème fraiche or thinned sour cream or Greek-style yogurt
A handful of thinly sliced white onion
About ¼ cup grated Mexican queso añejo or other garnishing cheese like Parmesan or Romano