How Do You Make Chicken Chilaquiles?
This dish makes a great lunch or dinner meal with a lot of chile punch. Serves six people. Turn the oven on to broil and place the tomatoes in an oven-proof casserole. Slide the casserole under the broiler and turn the tomatoes every few minutes until they are black in spots. Remove the tomatoes from the oven and turn the oven down to 325 degrees F. Remove the stems and seeds from the chiles. Peel and seed the tomatoes and put them along with 2/3 of the onion, the chiles and their sauce, garlic and salt in a food processor. Heat the lard or oil in a small saucepan over medium-high heat. Puree the tomato mixture. Add the tomato puree to the hot oil while constantly stirring. Cook and stir for 4 minutes. The puree will turn a slightly darker color. Add the broth and keep warm. Heat the remaining oil in a small saute pan over high heat. Place the tortillas in one stack and cut them into eight wedges. Fry the tortilla wedges using tongs, until they are just golden and slightly crispy. The
