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| radrob |
 Posted: Mon Oct 19, 2009 9:22 pm |
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ORDER OF THE SKULL
Joined: 30 Apr 2002
Posts: 6752
Location: under a rock at times...
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finally got around to makin' em..FUGGIN DELICIOUS 
tortillas
cheese
olives(diced)
green onions
red onions
red chili flakes
a hint of garlic powder
black pepper
el pato sauce
didn't have time to add a type of "meat",but the sour cream made it all worthwhile |
Last edited by radrob on Tue Oct 20, 2009 12:43 pm; edited 1 time in total
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| sixpack |
| Posted: Mon Oct 19, 2009 9:26 pm |
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ORDER OF THE SKULL
Joined: 17 Feb 2003
Posts: 10246
Location: Long Island, NY
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| radrob |
| Posted: Mon Oct 19, 2009 10:10 pm |
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ORDER OF THE SKULL
Joined: 30 Apr 2002
Posts: 6752
Location: under a rock at times...
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sixpack wrote: looks nice and gassy!!
what the ..?? 
not gassy at all sixer..unless you have a sensitive gut..us beaners are used to it i guess...our stomachs are designed for stuff made with grasa..
usually compliments a beverage of some sort with spanish rices and the ever oh so stereo-typical fri-joles
this is only made once a month..to have an appreciation for it..  |
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| sixpack |
| Posted: Tue Oct 20, 2009 9:52 am |
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ORDER OF THE SKULL
Joined: 17 Feb 2003
Posts: 10246
Location: Long Island, NY
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oh, it looks great but beans and this gringo = Dizzy Gillespie in concert!  |
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| rorshok |
| Posted: Tue Oct 20, 2009 10:03 am |
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Joined: 09 Jul 2003
Posts: 561
Location: CaliUtah
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Chilaquiles??
Where's the egg?
Where's the hot red sauce?
Where's the green chiles??
Looks skarfable, but to call it Chilaquiles?? NO. It isn't
Good luck on version 2.0
Here ya go..This will help you out buddy...
* 1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges
* Corn oil
* Salt
* 1 1/2 to 2 cups red chile sauce or salsa verde*
* A few sprigs of epazote (optional)
Garnishes
* Cotija cheese or queso fresco
* Crema Mexicana or creme fraiche
* Cilantro, chopped
* Chopped red onion
* Avocado, sliced or roughly chopped
*Red chili sauce
Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on a skillet on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling hot water over to cover. Let sit for 15 minutes. Add chiles, 2 garlic cloves, 1/2 teaspoon of salt, 1 1/2 cups of chili soaking liquid to a blender. Hold down lid of blender tightly while blending, blend until completely puréed. Strain through a mesh sieve into a frying pan to make the chilaquiles.
*Salsa verde
Put 1 lb tomatillos, husks removed, into a saucepan, cover with water by an inch. Add 1 jalapeno, stems and seeds removed. Add 2 cloves garlic. Bring to a boil. Cook for 5 minutes until tomatillos have changed color and are cooked through. Use slotted spoon to remove tomatillos, jalapeno and garlic to a blender. Add a cup of the cooking liquid. Blend until completely puréed. Add salt to taste.
1 In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
2 Add 2 Tbsp oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. If you have a few sprigs of epazote, add them to the salsa. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.
Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.
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Recipe above is spot on..My wife has used it numerous times. She got it off the net
The only exception is every place I've eve had it from, included eggs in it...Probably because we would have it for breakfast |
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| radrob |
| Posted: Tue Oct 20, 2009 1:00 pm |
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ORDER OF THE SKULL
Joined: 30 Apr 2002
Posts: 6752
Location: under a rock at times...
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see..that's the thing..your wife got it off the "net"..this wasn't..
chilaquiles,that you mentioned rorshark,won't be made in THAT style in the majority of restaurants..very rarely will i see avacado being used.cacique cheese..is an upgrade if you have the extra $ to add...this dish was and always has been considered a "poor mans food",so you use what you have with you.it is variable with ingredients as you see fit to choose,but to say mine isn't what is "is",you really don't know squat before you have tasted it..this is a recipe that has been passed down generations,not copied from the "net"..
yours is the "martha stewart" version carnal.. to REALLY see what the true essence is,is in fact to be invited to another ones home and to be tasted there..then repeated in other different homes as well..it varies slightly in form from home to home,but the ideal remains the same in essence..with eggs is for breakfast,you can use meats as a generality or keep it without..that is the versatility of this dish..i have YET to see the use of "cilantro" in this dish ANYWHERE in my area..i live the life brother,not "download" it..
at sixer: |
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| sixpack |
| Posted: Tue Oct 20, 2009 1:36 pm |
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ORDER OF THE SKULL
Joined: 17 Feb 2003
Posts: 10246
Location: Long Island, NY
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Wow, the SnB chilaquiles cook off!! - this is what I believe the kids these days call....
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| radrob |
| Posted: Tue Oct 20, 2009 1:46 pm |
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ORDER OF THE SKULL
Joined: 30 Apr 2002
Posts: 6752
Location: under a rock at times...
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| that pic^^ brought a tear to my eye |
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| rorshok |
| Posted: Tue Oct 20, 2009 11:56 pm |
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Joined: 09 Jul 2003
Posts: 561
Location: CaliUtah
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You order Chilaquiles anywhere from San Diego, to Mexico, and that's what you get..The recipe I provided.
Perhaps telling you, that your recipe wasn't what it is you say it is, was too harsh. My apologies for not knowing there was more than one way to make the dish...
BTW,
It's Rorshok, not Rorshark. Although, you could call me Brian. I won't be offended 
I'm not your carnal. That's reserved for family members. No offense.
I've lived the life since day one of my life here. The recipe I provided was the way I was, have, and probably will always be served Chilaquiles. Nothing Martha Stewart about it at all. The recipe my wife got off the net, is verbatim to the way I have always eaten it. I guess at least I will chock it up to multiple recipes being used, both ending in the same result...Good eating...Fair enough? |
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