Guadalajara Style Chilaquiles Recipes

Steps:

• preheat oven to 450°F.
• in a food processor/blender, puree the tomatillos, garlic, jalapeno, and cilantro until smooth.
• in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds.
• add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min).
• season with salt and pepper.
• in a bowl, toss the chicken with 1/2 of the puree mixture, 1/2 the jack/cheddar mix, the farmer's cheese, and the scallions
• toss chips with remaining puree.
• in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips.
• top with remaining cheese.
• bake until cheese on top is golden.

Steps:

• Combine 3 cups water, tomatoes, and chile peppers in a saucepan and bring to a boil. Reduce heat and simmer until softened, about 8 minutes.
• Heat remaining 3 cups water in a separate saucepan.
• Drain tomato-pepper mixture and transfer to a blender. Blend until sauce is smooth, adding about 1/2 cup hot water if needed. Season with salt.
• Cut tortillas into medium chip-sized pieces using kitchen shears.
• Heat oil in a heavy-bottomed pot over medium-high heat. Fry tortilla chips in batches until firm and crispy, about 1 minute per batch. Drain on paper towels and let cool.
• Spread about 1 teaspoon of the hot oil in a large pan. Carefully pour in tomato-pepper sauce. Add 2 1/2 cups hot water and bring to a simmer. Stir in tortilla chips and reduce heat to medium-low. Stir gently until chips are bright orange but still somewhat crunchy, about 1 minute.
• Transfer to serving plates and garnish with onion and queso fresco.

Steps:

• In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over [level] heat. Cover cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
• Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup (60 g) of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
• Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups (480 ml) of heated oil.
• Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
• Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
• Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
• Serve immediately.
• Enjoy!