Evening Edge
What’s For Dinner?
DEL.ICIO.US
Jennifer Zyman’s Mole Chilaquiles
Rate this recipe: (average rating = 2.00 with 5 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Atlanta restaurant blogger Jennifer Zyman offers some tips to make this dish easier to prepare.
“Zocalo sells a delicious prepared mole sauce at the Peachtree Road Farmer’s Market on Saturdays, which freezes nicely if you are planning ahead. Alternatively, you can purchase mole paste from a Mexican grocery store and mix with chicken broth to make a sauce.” While you are there, pick up Queso fresco (fresh Mexican cheese), and Crema Mexicana used for toppings.
If desired, you can make your own chips. Cut 12 stale corn tortillas into wedges, fry and lightly salt.
Hands on time: 30 minutes Total time: 2 hours Serves: 4-6
Ingredients:
-
FOR PICKLED RED ONIONS:
1/2 cup white vinegar
1/2 cups water
1/2 cup freshly squeezed orange juice
2 teaspoons salt
2 tablespoons granulated sugar
1 large red onion, thinly sliced
FOR CHILAQUILES:
2 1/2 cups mole sauce (either prepared or paste diluted with stock)
8 ounces good quality tortilla chips
1 to 1 1/2 cups Queso fresco (fresh Mexican cheese), crumbled
1/2 to 1 cup Crema Mexicana or crème fraiche or sour cream diluted with milk or cream
Cilantro leaves, coarsely chopped
Instructions:
To prepare onion:
In a saucepan, bring the vinegar, water, orange juice, salt and sugar to a boil and cook until the sugar and salt dissolve. Add the onion and return to a boil. Remove the pan from the heat. Allow the mixture to come to room temperature and then transfer it to a container and refrigerate for at least 1 hour.
To prepare chilaquiles:
In a large pan with deep sides or a Dutch oven, heat mole sauce until smooth. Do not reduce or allow to thicken. Add the tortilla chips to the sauce and gently mix it until each piece is coated. Let the mixture sit for a couple minutes or just until the chips have started to soften. Transfer to a serving plate and top with cheese, crema, pickled red onions and chopped cilantro.
In a saucepan, bring the vinegar, water, orange juice, salt and sugar to a boil and cook until the sugar and salt dissolve. Add the onion and return to a boil. Remove the pan from the heat. Allow the mixture to come to room temperature and then transfer it to a container and refrigerate for at least 1 hour.
To prepare chilaquiles:
In a large pan with deep sides or a Dutch oven, heat mole sauce until smooth. Do not reduce or allow to thicken. Add the tortilla chips to the sauce and gently mix it until each piece is coated. Let the mixture sit for a couple minutes or just until the chips have started to soften. Transfer to a serving plate and top with cheese, crema, pickled red onions and chopped cilantro.
Notes:
For a heartier meal, add roasted chicken or serve with a side of eggs. Save leftover pickled onions for sandwiches and salads.
See link below to visit Jennifer Zyman's blog, the Blissful Glutton.
See link below to visit Jennifer Zyman's blog, the Blissful Glutton.
Nutrition:
Per serving based on 4: 749 calories (percent of calories from fat, 57), 17 grams protein, 64 grams carbohydrates, 10 grams fiber, 49 grams fat (14 grams saturated), 52 milligrams cholesterol, 1,201 milligrams sodium.
Per serving based on 6: 499 calories (percent of calories from fat, 57), 11 grams protein, 43 grams carbohydrates, 7 grams fiber, 33 grams fat (9 grams saturated), 35 milligrams cholesterol, 801 milligrams sodium.
Per serving based on 6: 499 calories (percent of calories from fat, 57), 11 grams protein, 43 grams carbohydrates, 7 grams fiber, 33 grams fat (9 grams saturated), 35 milligrams cholesterol, 801 milligrams sodium.
More recipes like this:
Recipes in the same category:Atlanta recipes
Check out Jennifer Zyman's blog