For July 4th, we had a casual Mexican fiesta dinner on the backyard patio. My guests brought guacamole and various salads. I braised a pork shoulder for deshebrada tacos and created two flavors of gelato –Toasted Almond Joy was my personal favorite. I’m chagrined to confess that I polished off the remainder yesterday. Sidetracked by the festivities, I forgot to take photos to share with you.
Today, I used the leftover dibs and dabs secreted in the corners of refrigerator to create my version of Chilaquiles.
Chilaquiles with Ancho sauce
3 Ancho chili pods (dried pasilla)
1 fresh pasilla chili (roasted, skinned and seeded)
4 roasted garlic cloves
4 roasted tomatillos
2 small handfuls of cilantro
Salt to taste
9 corn tortillas cut into eighths, preferably stale
Corn oil for frying
½ chopped onion
Handful of queso fresco
Soak ancho chilies in hot water for 15 minutes. Seed and stem chilies. Blend both kinds of chilies, garlic, tomatillos and cilantro in a blender until smooth. Add ancho soaking liquid as needed if sauce is too thick. Add salt to taste. Set aside.
Fry tortillas in oil, in batches, until almost crisp. Drain on paper towel and salt lightly. Remove most of the oil from the pan and sauté onion until soft and beginning to brown. Add sauce to pan and simmer until warm. Add tortillas and cover with sauce. Cook about 3-5 minutes until tortillas begin to soften but aren’t mushy. Top with queso fresco. Remove from heat. To gild the lily, top with a fried egg with runny yolk. Serves 4.