Posted at 12:16 pm , on January 29, 2021
Chilaquiles is an easy dish made from fried tortillas tossed in red or green chile sauce and topped with a fried egg. That’s it! There are toppings involved that are optional for every individual taste. Most recipes add a crumbled cheese such as queso fresco or cotija, cilantro and chopped red onion. Some simmer the tortillas in the sauce which softens the tortillas, however I like the tortillas to have a little bit of texture and crunch. In the past I usually make a red sauce with dried red chiles, a combination of NM Red, Guajillo and Ancho chiles. This time I’m trying something new, a sauce by “The Fresh Chile Co.” which is made from Hatch fresh red chiles. The sauce is a puree of red chiles, garlic, salt, and citrus which makes a beautiful red sauce that is fantastic! If you are looking for a spicy breakfast or brunch, chilaquiles is the perfect choice.
Posted at 1:23 pm , on March 12, 2019
As promised, I have another way to use the sauce that makes the best Al Pastor tacos. Taquitos are something I grew up on and have loved all my life. They are basically rolled tacos made with corn tortillas and filled with anything from ground beef to chicken to pork to steak; really you can fill them with anything that tastes good. And the fun part is that they are the best finger food made for dipping. Usually I dip them in guacamole or salsa but today I am going with green chile dip. Pork is the traditional meat when making Al Pastor and I’m going to take a small pork roast and cook it low and slow until it will easily pull apart with 2 forks. It may not be the traditional way of making Al Pastor pork but it’s just might just be the tastiest to roll up inside a tortilla yet. There’s not much else to say, except you gotta try these!
Posted at 9:08 am , on May 5, 2015
It’s no secret that Cinco de Mayo is my favorite holiday for food. It reminds me of bright and festive colors with the sounds of Mariachi’s playing in the background. And the food . . . Oh, how it makes my mouth water! This year we’re having Taquitos which are fun to dip in your favorite guacamole or salsa. I’ve found that the key to making perfect taquitos is picking the right corn tortilla. Some corn tortillas are too soft and will fall apart when you try to roll them. But if you find a good thin tortilla that has a coarser texture they will hold together when rolled, and easier to pin together with a toothpick. Another key is to pan fry the tortillas for a few seconds on each side. The small amount of oil left on the tortillas enables them to crisp up nicely in the oven so that you don’t have to fry them. I cheated and used Frontera’s Barbacoa slow cook sauce to add the wonderful flavors to my roast. I then shredded the beef along with some grated Oaxaca cheese to make a tasty filling. They turned out so good, I plan on making another batch soon, maybe trying chicken next. Happy Cinco de Mayo all!