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CHILAQUILES (Tortilla Skillet)
serves 4

6 6-inch tortillas
cooking oil
4 slightly beaten eggs
1/4 teaspoon salt
2 1/4 cups Salsa de Chile Rojo (recipe follows)
1 1/2 cups crumbled soft Mexican or farmer cheese (6 ounces)
1/2 cup water
1/4 cup sliced green onion

Tear tortillas in 1 1/2 inch pieces. Heat 1/2 inch oil in heavy
saucepan or deep skillet. Fry tortilla pieces in hot oil for 45 -
60 seconds or till crisp and golden. Remove with slotted spoon.
Drain on paper toweling. Pour all but 2 tablespoons oil from skillet,
return tortillas to skillet. Stir in eggs and salt. cook and stir
till tortillas are coated and eggs are set. Stir in Salsa de Chile
Rojo, 1 cup of the cheese and the water. and half the onion. Simmer,
uncovered for 15 minutes. Turn into serving dish. top with remaining
cheese and onion.

Salsa de Chile Roja (Red chili Sauce)
makes 2 cups

4 dried ancho or Pasilla chilies, or 3 tablespoons chili powder, or 1
teaspoon crushed red pepper
4 medium tomatoes (1 1/2 pounds) or 15 oz can tomato puree
1 medium onion, cut up
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon sugar
1 tablespoon cooking oil

Cut chilies open. Discard stems and seeds. Cut chilies into small
pieces with scissors or a knife. Place in bowl. Cover with boiling
water. Let stand 45 - 60 minutes. Drain. To peel tomatoes, dip them
in boiling water for 30 seconds. Plunge into cold water. Slip skins
off. Quarter tomatoes. Place in blender container, cover and blend
till nearly smooth. Measure 2 cups of the blended tomatoes. return
to blender container or place canned tomato puree into blender
container. Add the drained chilies or chili powder or crushed red
pepper. Add onion, garlic, salt and sugar, cover and blend till
smooth. In 1 1/2 quart saucepan combine tomato mixture and cooking
oil. Cook and stir over medium heat about 10 minutes or till sauce
is slightly thickened.


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6 of 8 people found the following review helpful:
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Best breakfast/brunch chilaquiles I've tried yet!, October 31, 2004 - 10:20 AM
Reviewer: Anonymous from La Canada, CA USA
This has become a family favorite. I only use half the specified recipe amount of chile rojo sauce and freeze the other half which means a VERY fast meal the second time.

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