Recipe#12549

Title: Chilaquiles 03

From: leig@aol.com (LeiG) 
 Newsgroups: rec.food.recipes 
 Subject: Chiliquiles 
 Date: 28 May 1997 05:33:56 -0600 
 Message-ID: <19970526170500.NAA20193@ladder02.news.aol.com> 

serves 4
 6  6-inch tortillas
 cooking oil
 4 slightly beaten eggs
 1/4 teaspoon salt
 2 1/4 cups Salsa de Chile Rojo (recipe follows)
 1 1/2 cups crumbled soft Mexican or farmer cheese (6 ounces)
 1/2 cup water
 1/4 cup sliced green onion
 Tear tortillas in 1 1/2 inch pieces. Heat 1/2 inch oil in heavy
 saucepan or deep skillet. Fry tortilla pieces in hot oil for 45 - 60
 seconds or till crisp and golden. Remove with slotted spoon. Drain on
 paper toweling. Pour all but 2 tablespoons oil from skillet, return
 tortillas to skillet. Stir in eggs and salt. cook and stir till tortillas
 are coated and eggs are set. Stir in Salsa de Chile Rojo, 1 cup of the
 cheese and the water. and half the onion. Simmer, uncovered for 15
 minutes. Turn into serving dish. top with remaining cheese and onion.
 source:Better Homes and Gardens Mexican Cook Book
 Salsa de Chile Roja (Red chili Sauce)
 makes 2 cups
 4 dried ancho or Pasilla chilies, or 3 tablespoons chili powder, or 1
 teaspoon crushed red pepper
 4 medium tomatoes (1 1/2 pounds) or 15 oz can tomato puree
 1 medium onion, cut up
 1 clove garlic, minced
 1 teaspoon salt
 1/4 teaspoon sugar
 1 tablespoon cooking oil
      Cut chilies open. Discard stems and seeds. Cut chilies into small
 pieces with scissors or a knife. (do not touch eyes. I made that mistake.
 Just a corner and I did some fast moving with water and had a red eyeball
 for 2 days. :-)Place in bowl. Cover with boiling water. Let stand 45 - 60
 minutes. Drain. To peel tomatoes, dip them in boiling water for 30
 seconds. Plunge into cold water. Slip skins off. Quarter tomatoes. Place
 in blender container, cover and blend till nearly smooth. Measure 2 cups
 of the blended tomatoes. return to blender container or place canned
 tomato puree into blender container. Add the drained chilies or chili
 powder or crushed red pepper. Add onion, garlic, salt and sugar, cover and
 blend till smooth. In 1 1/2 quart saucepan combine tomato mixture and
 cooking oil. Cook and stir over medium heat about 10 minutes or till sauce
 is slightly thickened.