Last night we had enchiladas, so what better way to deal with leftover
corn tortillas and enchilada sauce than to make chilaquiles for
breakfast, topped with an egg of course.

Here's what I did.
http://www.kokoscornerblog.com/mycor...breakfast.html

or
http://tinyurl.com/oc44sl3


Here's my enchilada sauce recipe.

@@@@@ Now You're Cooking! Export Format

Enchilada Sauce Of Three Chilies

Sauces

1 1/2 tablespoons olive oil

1 clove garlic; minced

1 tablespoon powdered pasilla chile

1 1/2 teaspoon powdered New Mexico red chile

1/2 teaspoon powdered arbol chile

1 tablespoon all purpose flour

2 cups chicken broth or water/divided use, heated

Heat the olive oil in a 10" skillet, over medium heat. Add the minced
garlic. Give it a short sauté, just until the garlic starts to take on
some color.

While the garlic is cooking, in a small bowl, mix the powdered chilies
together. The minute the garlic starts to turn color, sprinkle in the
chilies and quickly mix, mix, stir, stir, just long enough to work the
oil into the powdered chilies.

Stir in 1 1/2 cups of the hot chicken broth or water. In a small bowl,
add the tablespoon of flour and the rest of the chicken broth or water
and whisk to make a slurry* of the flour and liquid. Whisking the
sauce, then whisk the slurry into the sauce. Reduce the heat to a
simmer and continue cooking until the sauce thickens.

*An alternative to the slurry would be to make a roux first. In that
case,you will add the flour at the beginning, after the garlic and
before the powdered chilie. Cook a few minutes to cook off the raw
flour taste then stir in the chilies. Add all the chicken broth or
water.

Reduce the heat to a simmer and simmer the sauce to thicken.

** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Would predict that one would warm a person plumb up. The NM Red and de arbols pack some heat. Thanks for the recipe. I like the Frugal Prevert's version pretty good too.

http://www.foodbanter.com/mexican-co...alsa-roja.html

On Sat, 25 May 2013 15:09:51 +0100, bigwheel
> wrote:

>
;1836517 Wrote:
>> Last night we had enchiladas, so what better way to deal with leftover
>> corn tortillas and enchilada sauce than to make chilaquiles for
>> breakfast, topped with an egg of course.
>>
>> Here's what I did.
>> 'Chilaquiles, that's what's for breakfast (koko's corner)'
>> (http://tinyurl.com/oc44sl3)
>>
>> or
>> 'Chilaquiles, that's what's for breakfast (koko's corner)'
>> (http://tinyurl.com/oc44sl3)
>>
>>
>> Here's my enchilada sauce recipe.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Enchilada Sauce Of Three Chilies
snippage

>
>Would predict that one would warm a person plumb up. The NM Red and de
>arbols pack some heat. Thanks for the recipe. I like the Frugal
>Prevert's version pretty good too.
>
>http://tinyurl.com/o4asad7

Tomatoes in my enchilada sauce...never, but thanks anyway.
BTW I do make enchilada sauce from dried chilis also.


koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com