Monday, July 6, 2009

Lorena and Julie's Chilaquiles

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Whenever I want an authentic Mexican recipe, I contact Lorena Velasquez and her mom, Julie Hernandez. They are my sources for really wonderful, home-cooked Mexican food. I could only imagine how great the food is at their family dinners when their relatives get together. In this recipe, corn tortillas are cut and fried. A red sauce is poured over the crispy tortilla chips to soften them slightly, and then the cheese is added. It can be served for breakfast or brunch and is sometimes lauded as a cure for the common hangover. It is truly scrumptious. Beware, you may find yourself eating the entire pan!

1-1/2 dozen corn tortillas
1/3 cup cooking oil
3 cloves garlic (crushed)
2 - 3 TBSP red chili powder (recommended: Chile Nuevo Mexico Molido or ground New Mexico chili pepper)
1/2 of a 28 oz. can El Pato enchilada sauce
2 (8 oz.) cans of tomato sauce
1 cup grated or sliced jack cheese

Cut tortillas into wedges (like torilla chips). Heat 1 cup oil in frying pan and put tortillas in frying pan and fry till crisp. In separate pan, heat oil (1/3 cup), saute garlic and slowly add the chili powder being careful not to get lumpy. Bring to a boil and then add El Pato sauce and tomato sauce. Simmer for a few minutes. Transfer chips to frying pan (no oil in frying pan) add tortilla chips, add sauce and mix thoroughly. Add the jack cheese - amount of cheese depending on your taste. Mix till cheese melts. Serve immediately.

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