Chilaquiles

It all started with dried chiles, many, many different kinds. I had no idea how to use them. I have never imagined making a salsa from a dried chile. How possible could that be? How difficult? I had to find out.

And of course in no time I learnt from my mother-in-law and few authentic Mexican cookbooks. One of them is Diana Kennedy's "From My Mexican Kitchen, Techniques and Ingredients" which is really amazing.

The recipe I really wanted to try were chilaquiles- fried tortillas smothered in a smoky salsa, usually served for breakfast with some eggs and Mexican crema. Because the tortillas are fried it is not the healthiest recipe, that is why it is preferred for breakfast. Although it is eaten for dinner or lunch in Mexico, served with chicken for example. The dish is so different and rich in its depth of flavours, that even though I disliked it at first just because the tortillas are fried, I grew to love it for its originality and this gorgeous salsa. Really you will not find anything like it in Canada. And if you treat your friends and family to such breakfast, they will be impressed, because after all who does not love Mexican food?

Red Salsa Chilaquiles

Salsa

3 dried Pasilla or Ancho chiles
1 garlic clove
2 whole cloves
2 black peppercorns
1/2 teaspoon of salt, more to taste
Olive oil

1 1/2 cup soaking water

6 tomatoes (roasted with 1 white onion and olive oil)

For Chilaquiles

1 dozen corn tortillas, preferably stale, cut into 6 wedges
Corn oil
Salt
1 1/2 to 2 cups red chile sauce

Garnishes

Queso fresco or goat cheese
Crema Mexicana or sour cream
Cilantro, chopped
Chopped red onion
Avocado, sliced or roughly chopped

I started with toasting the dried chiles. Make sure not to burn them. The room will fill with a gorgeous, smoky aroma of sweetness and spice at the same time. It is really gorgeous.

Then soak the chiles in hot water for about 30 minutes. Remove the seeds and stems. Reserve the soaking liquid.

While the chiles are soaking make the tortilla chips. Fry some corn tortillas in oil, about two tablespoons, until crispy. Remove to a strainer to drain the oil and transfer to paper towels.

Place the chiles, garlic, clove, peppercorns, salt and water in the blender. Blend until smooth. Add the tomatoes with onion and blend until smooth again.

Place in a pan with 1-2 tablespoons of olive oil and cook stirring until it thickens. Add more water if needed.

Add the tortilla pieces and cook until they have softened but not completely.

Serve immediately, otherwise they will become too soggy.

Serve with Mexican crema or sour cream, queso fresco or goat's cheese, cilantro, avocado, red or white onion and eggs or chicken (optional)

ENJOY!!!!!