Subj : St. Lydia 05
To   : All
From : Dave Drum
Date : Fri Apr 02 2021 16:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilaquiles A La Lydia Child
 Categories: Pork, Breads, Chilies, Vegetables
      Yield: 4 Servings
 
      3 tb Bacon fat
      6    Dry tortillas; quartered *
      3    Cloves garlic; smashed and
           - chopped
    1/2 md Red onion; chopped small
    1/2    Red or yellow pepper;
           Chopped small
      1 ts To 2 ts coarse salt; to
           - taste
      4 c  (to 4 1/2 c) large chopped
           - fresh or canned tomato
    1/2 tb Pickled spicy chiles; or a
           - few dashes Tabasco or
           - other hot sauce
      4 lg Eggs
      1    Full cup cilantro or mint;
           - leaves only
      2    Limes
           Grated or crumbled Cheddar
           - or queso blanco (opt)
 
  * These chilaquiles are better made with old tortillas
  than with young ones - though the latter will work, as
  long as you let them get stale in a 200-degree-or-so
  oven for an hour.
  
  The other important ingredient is bacon fat, which can
  be old or new, but must be the result of cooked bacon
  past. Together, with garlic, pepper, onion, chile and
  tomato, the two become the very rich and appealing base
  of this dish that is somewhere between a solid and a
  stew. At the very end, there is an egg, which is filling
  and enlivening at once.
  
  Place a wire rack on a rimmed baking sheet. Pour oil
  into a large skillet to a depth of 1 1/2". Prop deep-fry
  thermometer in skillet with bulb submerged. Heat over
  medium-high heat until thermometer registers 350ºF/175ºC.
  Working in batches, fry tortillas, occasionally turning
  with tongs, until crisp, 2-3 minutes. Transfer chips to
  prepared sheet and season with salt.
  
  Heat broiler. Toss chips and 1 cup sauce in a large
  bowl. Transfer half of chips to a large ovenproof
  platter or skillet. Scatter half of cheeses over chips.
  Top with remaining chips and cheeses, along with 1/2 cup
  more sauce. Broil until cheese is golden and melted, 4-5
  minutes.
  
  Meanwhile, pour oil into a nonstick skillet to lightly
  coat. Heat over medium heat. Add eggs and fry until
  whites are set but yolks are still runny, about 4
  minutes.
  
  Top chilaquiles with chopped onion, radishes, cilantro,
  and lime wedges. Top with fried eggs and serve with
  remaining sauce alongside.
  
  RECIPE FROM: https://www.bigoven.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The English single-nationedly built the Sherry industry.
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