Lunchbreak: Ada Street chef Zoe Schor makes chilaquiles

Ada Street
1664 N. Ada Street
Chicago
(773) 697-7069
http://adastreetchicago.com

Chilaquiles

Ingredients:
about 40 tortilla chips; you can use your favorite brand, or make them yourself
3 cups chilaquiles sauce
1 can pinto beans, drained and rinsed
2 cups grated cheese – use your favorite kind
4 eggs (plus a couple extra if you don’t have a lot of practice poaching)
2 scallions, thinly sliced on a biased
about 20 slices pickled jalapenos; again, use a store-bought option or make them yourself easily by slicing fresh jalapenos and marinating them in seasoned vinegar
sour cream
pot of water with a splash of white vinegar, just simmering on the stove top

Directions:
Preheat the oven to 400 degrees. Toss the chips in the chilaquiles sauce; add the cheese (reserving a handful) and beans and toss again. Separate the coated chips into four individual baking dishes or skillets; top with the last handful of cheese. Put the chilaquiles in the oven. Poach all four eggs by gently cracking them directly over the surface of the water and dropping them in. When the whites have set, you can use a slotted spoon to pull all of the eggs out. A perfectly poached egg will have fully set whites with a runny yolk. When the cheese has completely melted and any exposed edges of chips are golden brown (about five minutes), pull the chilaquiles out. Top with poached egg, scallions, pickled jalapenos, sour cream

Chilaquiles Sauce

Ingredients:
1 large spanish onion, sliced
1 Tablespoon garlic powder
1 Tablespoon onion powder
2 Tablespoons chili powder
1 ea chipotle pepper in adobo sauce (you can use a different pepper for spice if you prefer)
1 tube tomato paste
2 cups water
salt to taste

Directions:
Gently saute the onions in cooking oil. When the onions have cooked down and are lightly brown, add the powdered seasonings. Cook for another minute, stirring constantly, then add the tomato paste. Continue stirring, scraping the bottom of the pot frequently with a rubber spatula. When the tomato paste has darkened slightly, add the chipotle pepper, water and salt. Stir to fully incorporate. Continue cooking about 15 more minutes, still stirring frequently. Blend sauce. Taste for seasoning. If the sauce seems too thick, add more water. The sauce should be slightly thinner than ketchup.

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