Learn Chilaquiles for the Cruda

from Vict :
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I have the best recipe for your next day hangover!
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Ciudad Jardín, Metro Coyoacán, Mexico City, Distrito Federal, Mexico    ( Meet this person )

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Chilaquiles for the Cruda Started on: November 2, 2011, 4:22 pm

Vict November 2, 2011, 6:03 pm - First of all, you need 2 kilos of tomato First of all, you need 2 kilos of tomato

erre November 4, 2011, 2:37 pm - And then what? And then what?

Vict November 20, 2011, 10:01 am - 1 small onion, 3 garlics, a pinch of salt and a small can of chipotles 1 small onion, 3 garlics, a pinch of salt and a small can of chipotles

Vict November 20, 2011, 10:06 am - Ok, you blend everything together (all raw). Please please DO NOT add anything else. For a reason people think that thyme goes with every single mexican sauce. That is not true. Do not add oregano either. Ok, you blend everything together (all raw). Please please DO NOT add anything else. For a reason people think that thyme goes with every single mexican sauce. That is not true. Do not add oregano either.

Vict November 20, 2011, 10:14 am - Now it's time to fry the salsa. In a deep pot start heating up around 2 ounces of corn oil ( do not use olive oil). Aha, i forgot the magic trick. You need some chicken boullion. You need to add a spoonfull of it to the hot oil. It will start getting a little brown. Pour the contents of the blender on the pot. Yes, it will be a big mess if you are not careful but it will smell delicious. Now it's time to fry the salsa. In a deep pot start heating up around 2 ounces of corn oil ( do not use olive oil). Aha, i forgot the magic trick. You need some chicken boullion. You need to add a spoonfull of it to the hot oil. It will start getting a little brown. Pour the contents of the blender on the pot. Yes, it will be a big mess if you are not careful but it will smell delicious.

Vict November 20, 2011, 10:16 am - One thing I didn't mention. You should have not add any water to anything so far. The only liquid you should have in your sala de Chilaquiles is the juice that comes naturally with the tomatoes. One thing I didn't mention. You should have not add any water to anything so far. The only liquid you should have in your sala de Chilaquiles is the juice that comes naturally with the tomatoes.

Vict November 20, 2011, 10:21 am - Great, know you need to cook on slow heat for as long as needed (it could be easily one hour) until you get rid of almost all the water and you have a thick sauce. You'll know it is ready when there are holes in the salsa. All this time of slow cooking just gave your salsa a different and unique flavor. Great, know you need to cook on slow heat for as long as needed (it could be easily one hour) until you get rid of almost all the water and you have a thick sauce. You'll know it is ready when there are holes in the salsa. All this time of slow cooking just gave your salsa a different and unique flavor.

Vict November 20, 2011, 10:29 am - Regarding the chilaquiles chips you should have started cutting and frying the tortillas (cut them in triangles) in another pan. The way you know the tortillas are ready is when they are a little bit crispy. You are going to need like half kilogram of tortillas. You don't need to fry them at the same time, you can do it in batches. Add some salt at the end Regarding the chilaquiles chips you should have started cutting and frying the tortillas (cut them in triangles) in another pan. The way you know the tortillas are ready is when they are a little bit crispy. You are going to need like half kilogram of tortillas. You don't need to fry them at the same time, you can do it in batches. Add some salt at the end

Vict November 20, 2011, 10:36 am - Now it is time to mix chips and salsa. Place little by little the chips in the salsa's pot. You have to balance them. Good chilaquiles have a lot of tortilla but also are not salsa dry. Now it is time to mix chips and salsa. Place little by little the chips in the salsa's pot. You have to balance them. Good chilaquiles have a lot of tortilla but also are not salsa dry.

Vict November 20, 2011, 10:38 am - To serve them I greatly recommend sour cream on top and cotija cheese. (cotija cheese is a hard mexican cheese with really strong salty flavor) To serve them I greatly recommend sour cream on top and cotija cheese. (cotija cheese is a hard mexican cheese with really strong salty flavor)

Vict November 20, 2011, 10:41 am - One more thing. Pulled chicken in the chilaquiles is a classic. Of course chorizo (but the good one) is fantastic. One more thing. Pulled chicken in the chilaquiles is a classic. Of course chorizo (but the good one) is fantastic.

Vict November 20, 2011, 10:43 am - I must mention as well that melty cheese is considered a good option for cotija cheese and refried frijoles on the side are a perfect company for those chilaquiles you just prepared =) I must mention as well that melty cheese is considered a good option for cotija cheese and refried frijoles on the side are a perfect company for those chilaquiles you just prepared =)

RCid December 8, 2011, 7:33 pm - With jalapeno would be better!! With jalapeno would be better!!

Robot December 24, 2011, 10:49 am - You saved my life today my friend : ) You saved my life today my friend : )

Robot January 6, 2012, 3:36 pm - Is there a way I can substitute with Jalapenos? Is there a way I can substitute with Jalapenos?

Robot January 6, 2012, 3:38 pm - Or Serranos? Or Serranos?

Vict January 6, 2012, 3:50 pm - For jalapenos you need to fry them with the salsa. 1 is enough. 2 is incredible. 3 you'll forget about the cruda For jalapenos you need to fry them with the salsa. 1 is enough. 2 is incredible. 3 you'll forget about the cruda

Vict April 10, 2012, 8:10 am - Try adding some chicken. Or chorizo Try adding some chicken. Or chorizo

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