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Categories:
tortillas canola oil red chile sauce Colby cheese eggs green onions red onion red chile sauce weight Red water flour garlic salt
Viewed: 37 - Published at: 6 years agoIngredients
- 8 Tortillas
- 1 Tablespoon Canola Oil
- 2 cups Red Chile Sauce
- 1 cup Colby Cheese, Shredded
- 4 Eggs
- 1/3 cups Chopped Green Onions, For Garnish
- 1/3 cups Chopped Red Onion, For Garnish
- FOR THE RED CHILE SAUCE:
- 8 ounces, weight Red Chile Pods
- 6 cups Water, Plus More For Boiling Chile Pods
- 6 Tablespoons Flour
- 4 cloves Garlic
- 1 Tablespoon Salt
Method
- Cut the tortillas into quarters. In a large skillet, heat the oil and fry the tortilla pieces until crunchy. Lower the heat to low.
- Add the red chile sauce and mix gently through the tortilla pieces. Top with the shredded cheese and cook until the cheese just starts to melt.
- Remove from the heat and serve with your choice of eggs. Garnish with chopped green and red onions.
- For the sauce:
- Remove the stems, seeds and veins from the chile pods. Rinse with cold water. Add the chiles to a pot and add enough water just to cover them. Bring to a boil and simmer covered for 20 minutes. After 10 minutes turn the chiles over to cook evenly. Drain and cool.
- In a blender, mix 3 cups of water, half of the cooked chile pods, 3 Tablespoons flour, 2 cloves garlic and half the salt. Blend until smooth. Strain the sauce removing any seeds. Repeat this process with the rest of the ingredients and set aside to cool.
- Recipe from Muy Bueno Cook Book.
