I just served this Chilaquiles dish to a group of friends and we devoured it! It’s a little time consuming but worth it! I’m thinking an Easter party or your next get together. Don’t wait until Cinco de Mayo! CLIFF NOTES (because this is a long recipe).
Make a red chili sauce (time consuming, you could substitute canned red enchilada sauce.. but I wouldn’t it’s the best part). Drench tortilla chips or tostada pieces in red sauce and layer in a casserole dish with cheese and pulled pork (optional). Garnish with all the extra yummies! This recipe will make a 9 by 11 worth of Chilaquiles. I doubled the recipe to make 2.
I added 4 pounds of pulled pork from a local BBQ shop which I think added a lot to the dish.
Red Chile Sauce
7 dried New Mexico chiles
1 28-ounce can whole tomatoes, drained
1 medium white onion, chopped
5 garlic cloves, chopped
1 jalapeño, with seeds, chopped
1/8 teaspoon smoked paprika
2 tablespoons vegetable oil
2 teaspoons honey
Kosher salt
freshly ground pepper
10 tostada shells broken into triangles or 36 large tortilla chips
1 c crumbled queso fresco or mild feta
1 c shredded Monterey Jack
10 large eggs
Finely chopped green onion
Sliced radishes
cilantro
guac
sour cream
lime wedges
2 pounds pulled pork (optional)
Preparation Red Chile Sauce Place chiles in a medium bowl;
cover with 2 cups boiling water. Let chiles soak until softened, about 15 minutes. Drain, reserving soaking liquid. Discard stems and seeds; place chiles in a blender. Add tomatoes, next 4 ingredients, and 1 cup reserved soaking liquid; purée until smooth. Heat oil in a medium saucepan over medium-high heat. Add purée (it will splatter) and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper.
DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before using.
