Cozumel Restaurant GuideChilaquiles Rojos could be a strong Breakfast
Chilaquiles Rojos con Pechuga de Pollo
*4 ancho chiles
*lard
*18 day old corn tortillas, cut into strips
*1 large onion, chopped
*1 sprig of epazote
*chicken stock
*1 pound (about 3 medium), peeled, seeded and chopped
*salt
*freshly ground pepper
*pinch of sugar
*1 cup heavy cream
*3 cooked chicken breasts, boned and shredded
*½ cup grated cheese, Monterey Jack or cheddar
Method
Wash the chiles in cold water, remove the veins, stems and seeds;
place in a bowl and soak them in hot water, about ¾ cup, for about an hour.
Meanwhile, heat 2 to 3 tablespoons of lard in a skillet and fry the tortillas,
a few strips at a time, on both sides without browning. Drain on paper towels.
Add more lard as it is needed while frying the tortillas.
Combine the prepared chiles, onion and epazote with a little stock in an
electric blender to make a smooth puree. Cook the puree in the fat remaining
in the skillet (if necessary, add a bit more lard to make it about 2 tablespoons)
for 5 minutes over moderate heat, stirring constantly. Add the tomatoes, salt,
pepper and sugar to taste. Simmer gently until the sauce is smooth and well blended.
Grease an earthenware casserole dish; add a layer of the sauce, followed by a layer
of the tortilla strips, some of the cream and a layer of chicken. Repeat the layers
until all ingredients are used, finishing with a layer of tortilla and some cream.
If the tomatoes did not supply sufficient juice, add ? to 1 cup of chicken stock.
Sprinkle the cheese over the top; and bake in a preheated oven 350 F oven for
about 30 minutes, or until the cheese has melted and the dish is heated through.
Serves 6