Red Chile Tortilla Recipes

Steps:

• For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
• For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
• Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

Steps:

• Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
• Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.

Steps:

• Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
• Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
• Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
• Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

Steps:

• Fry corn tortillas in deep fat to soften.
• Immerse in chili sauce and place on a warm oven-proof plate.
• Sprinkle with grated cheese and chopped onion.
• Cover with red chili sauce and place another tortilla on top.
• Repeat the process then pour enough chili sauce over them to cover tortillas.
• Three tortillas make one serving.
• A fried egg is traditional on top of each enchilada.

Steps:

• Cook chiles in boiling water in medium saucepan 10 min. or until tender; drain, reserving 1/2 cup of the cooking water. Blend chiles, reserved water, onions and garlic in blender until smooth.
• Heat oil in large skillet on medium heat. Add tortilla strips; cook 5 min. or until golden brown but not crisp, stirring occasionally.
• Add chile sauce and chicken to skillet; cook 5 min. or until heated through, stirring occasionally. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

Steps:

• Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes.
• Increase the heat, add the ground meats in batches and cook for 3 minutes or until browned.
• Stir in the tomatoes, chili beans and red wine and bring to the boil. Simmer for 25-30 minutes.
• Stir the cilantro into the chili and season to taste.
• Preheat the oven to 400°F
• To assemble the wraps: spoon the chilli mixture down the centre of each tortilla. Fold over 1 side of the tortilla, then fold over the remaining side. Place seam side down in a large shallow ovenproof dish.
• Spoon over the soured cream and heavy cream and sprinkle over the cheese.
• Bake in the oven for 15 to 20 minutes until bubbling hot and golden brown.
• Serve with a large dressed salad.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to broil.
• Remove cores from the tomatoes and lightly score the skin. Place on broil pan and broil (rotating often) until the tomatoes are nicely roasted - as evidenced by blackened skins (approximately 15-20 minutes) Remove from the oven and allow to cool.
• Turn oven temperature to 350.
• Heat the chicken broth in a medium sauce pan to a simmer. Place chiles in a bowl, cover and pour some of the heated chicken broth over the chiles to allow them to reconstitute -- approximately 15-20 minutes. After they are soft, tomatoes should now be cool.
• Cut tomatoes into quarters. Place them along with the chiles, cumin seeds and the broth used for soaking and the garlic in a blender and blend until just coarsely chopped. If necessary, add a touch more broth and continue to blend until smooth. If you like it hot, add another pepper and allow to simmer - remove before straining.
• Using a strainer, strain tomato mixture into the sauce pan or pot with broth. Season with salt and pepper and allow to simmer (never boil) for about 20 minutes. Taste for seasoning and heat.
• Make tortilla strips. Place tortillas in a stack and slice into triangles. Cut each remaining stack of triangles into 1/4 inch strips. Place all strips in a baking sheet and lightly drizzle with olive oil and dust with salt. Gently toss strips until they are covered lightly with oil. Spread the strips on the baking sheet so they are not over lapping and bake until crispy and golden - about 10-15 minutes. Stir lightly during baking to ensure even baking on all strips.
• Assembly:.
• Slice avocados into equal slices. Place 2-3 slices in the bottom of a soup bowl. Place equal parts chicken, queso fresco, corn and tomato (optional) and tortilla chips in the bowl then gently ladle the broth into the bowls and serve. Optional: roast jalapenos until soft and skin is slightly blackened. slice and serve a few slices into each bowl. Garnish with fresh cilantro.

Steps:

• Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
• Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
• Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
• Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.