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Chilaquiles Recipe

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This recipe for Chilaquiles, by , is from The Johnston Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Johnston

Category:
Category:

Ingredients:  
Ingredients:  
4 – 5 boneless chicken breasts, cut into bite-sized pieces
2 - 3 large Vidalia onions or other sweet onions, sliced
4 – 5 medium dried chiles, stemmed, seeded and torn into pieces (optional)
1 15-ounce can diced tomatoes in juice, drained
4 large cloves garlic, peeled and coarsely chopped
1-2 peppers in adobo sauce, chopped
3 Tblsps vegetable oil
3 cups chicken broth
¼ tsp sugar
Salt
Bag of very substantial authentic tortilla chips (not Tostitos or Doritos)

Directions:
Directions:
Heat oil in a large stock pot and sauté onion slices and garlic until softened. Add chicken and chiles, if used. Cook until chicken is done. Add tomatoes, broth, and sugar. Mix and cook to boil, turn down and let simmer for 10 – 15 minutes. Add salt to taste. Do not salt if your chips are salted. Add chips whole and stir into the liquid. Bring to boil, place lid on the pot and remove from heat. Let rest with the lid on for 5 minutes and check. Chips should be chewy, not mushy. You can fry an egg sunny-side up and top each dish with one egg.

Serve immediately with queso fresco and rice and beans on the side.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45-60 minutes
Personal Notes:
Personal Notes:
This is a recipe that I first found when watching Rick Bayless on the Food Network at an open market in Oaxaca. Having been to Oaxaca, it caught my attention and decided to give it a try. I added the chicken to the recipe to make it a little more substantial. I have never been able to find the really thick, home-style tortillas that would be used in a Mexican home to make this dish but it hasn't diminished our enjoyment.

Traditionally, this is what you do with yesterday's stale tortillas and, if this is done right, the tortillas retain a little bit of crunch when served. But, even if they don't, this is a great one-pot casserole-type meal.

It wasn't on our menu at Russ and Chloe's rehearsal dinner at Frontera Grill, Rick Bayless' Chicago restaurant. We had a fabulous meal there and I am glad that this dish remains a memory from our little kitchen in Ohio.

 

 

 

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