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CHILEAQUILES (RED) Recipe

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This recipe for CHILEAQUILES (RED), by , is from The Crowe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
MOM

Category:
Category:

Ingredients:  
Ingredients:  
CORN TORTILLAS AND OIL FOR FRYING, OR, HOMEMADE TORTILLA CHIPS FROM YOUR LOCAL MEXICAN MARKET (NOT COMMERCIAL BRAND TORTILLA CHIPS, THEY WILL GET TOO MUSHY)

1 LINK OF MEXICAN CHORIZO (I LIKE CACIQUE, PORK)
2 CAN OF EL PATO BRAND TOMATO SAUCE WITH CHILE AND SPICES
3 CANS OF TOMATO SAUCE (8 OZ)
TABASCO AND/OR TAPATIO

JALEPENO CHILES

*GARNISH* SCRAMBLED EGG, FRIED EGG, DICED ONION, SOUR CREAM, MEXICAN CHEESE, CILANTRO, GREEN ONION, FRIED JALEPENO, LIME*

Directions:
Directions:
IF NOT BUYING HOMEMADE CHIPS, FRY 2 OR 3 DOZEN CORN TORTILLAS UNTIL CRISP AND SET ASIDE. SLICE JALEPENO PEPPERS INTO RINGS AND FRY THE RINGS UNTIL THEY ARE DARK.

SAUTE CHORIZO UNTIL COOKED, ADD EL PATO AND TOMATO SAUCE. STIR TO COMBINE. ADD SALT AND PEPPER AND TABASCO/TAPATIO TO TASTE. LOWER HEAT AND LET SIMMER FOR 10 MINUTES.

IN THE MEANTIME, SCRAMBLE OR FRY THE EGGS AND PREPARE THE REMAINING GARNISH.

AFTER 10 MINUTES, TASTE THE SAUCE AND ADJUST THE SEASONING. BREAK UP THE TORTILLA CHIPS AND PUT INTO THE SAUCE MAKING SURE THEY ARE COVERED. ADD AS MANY CHIPS AS YOU CAN, MIXING AND PUSHING THEM DOWN TO COVER THEM WITH SAUCE, UNTIL THERE IS JUST ENOUGH SAUCE LEFT THAT IF YOU PUT TOO MANY MORE CHIPS IT MIGHT NOT BE SAUCY ENOUGH.

SERVE WITH EGGS ON TOP AND REMAINING GARNISH

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
30 MIN TO 1 HR

 

 

 

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