Chilaquiles
Alexander, who is from Mexico, has seen his mother make this recipe for chilaquiles and thinks that with some help, he could make these by himself. He already knows how to cook chicken and "mole" if he uses the "mole" from a jar.
Ingredients:
12-9 inch corn tortillas
Vegetable oil for frying
2 lbs. tomatoes, peeled and seeded
1 large onion, chopped
1 habanero pepper, chopped (or red pepper flakes)
Salt and freshly ground pepper to taste
1 lb. cooked chicken breast, shredded
8 oz. Monterey Jack cheese, grated
Place the tomatoes, chopped onion and pepper into a large pot and cover with water. Bring to a boil, reduce heat, cover and simmer for 45 minutes. If a less chunky sauce is desired, place tomatoes into a food processor and blend until smooth. Return sauce to pot and simmer an additional 15 minutes.
Cut the corn tortillas into strips approximately 1/2 inch wide and 2 inches long. Fry the strips, a few at a time, in a small amount of oil until golden brown. Place on paper towels and drain.
Combine the sauce with the shredded chicken and check seasoning. Simmer for 5 minutes. Add the tortilla strips and simmer an additional five minutes. Top with the grated cheese and heat just until the cheese is melted. Serve topped with additional diced onion, if desired. 4 servings.
