Jens Chilaquiles Recipes

Steps:

• Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
• Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
• Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
• In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
• Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
• Serve with guacamole, refried black beans and pico de gallo on the side.

Steps:

• Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
• Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.

Steps:

• Heat olive oil in large skillet. Oil is ready when small piece of tortilla thrown in bubbles. Fry tortillas in batches, until crisp and golden. Remove and drain on paper towels. Drain oil, reserving enough to leave a nice residue in pan.
• Add tomato sauce to pan and stir over medium heat until warm. Add tortillas and stir together until warm. Add salt to your liking. Top with cheese. Take off heat. Once cheese melts, add onions, then top with cilantro. Serve with eggs, refried beans, breakfast potatoes, whatever you like.

Steps:

• preheat oven to 450°F.
• in a food processor/blender, puree the tomatillos, garlic, jalapeno, and cilantro until smooth.
• in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds.
• add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min).
• season with salt and pepper.
• in a bowl, toss the chicken with 1/2 of the puree mixture, 1/2 the jack/cheddar mix, the farmer's cheese, and the scallions
• toss chips with remaining puree.
• in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips.
• top with remaining cheese.
• bake until cheese on top is golden.

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
• Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
• Bake in the preheated oven until golden brown, about 10 minutes.
• Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
• Meanwhile, heat black beans in the microwave or in a saucepan until hot.
• Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
• Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.