Chilaquiles Divorciados Recipe
Red salsa:
5 tomatoes, cut in half
1/2 large onion, quartered
1 jalapeño, cut in half longways
1/2 head garlic
3 guajillo chiles
Green salsa:
8 tomatillos, cut in half
2 poblano peppers, cut in half with seeds removed
1 jalapeño, cut in half longways
1/2 large onion, quartered
1/2 head garlic
1/2 bunch cilantro, including stems
Few dashes of Cumin
Juice from 1/4 lime
Other:
Consommé powder (vegetarian)
Bag of High quality Tortilla chips (or you can fry your own corn tortillas)
Radish
Cheddar cheese
Cotija cheese
Extra cilantro
Avocado, sliced
Egg
Crema (or sour cream thinned to have consistency of crema, with water, lime juice, and zest).
Remove seeds from guajillo peppers and add to bowl with boiling water from a kettle, cover and rehydrate for 15-20 min.
Meanwhile, add the tomatoes, onion, jalapeño, garlic head (with skin), and tomatillos to 2 baking sheets, keeping the ingredients for the two different salsas separate. Tomatoes, tomatillos and chiles should be cut side down and skin side up. Add to broiler or hot oven until somewhat charred.
Remove the charred skin from the poblano, and remove the cooked garlic cloves from the skin. Add all the ingredients for the green salsa to the blender. Add half a teaspoon kosher salt, and blend, and pour to a bowl. Repeat with ingredients for the red salsa, including rehydrated guajillo chiles.
Grate cheddar cheese using the fine side of a box grater, so that it’ll melt quickly. Chop up remaining cilantro leaves
Add a bit of olive oil to a pan, add green salsa. Add 2 teaspoons vegetarian consommé powder, and a little bit of water if it needs to be thinned out. Do the same for the red salsa in another pan. Cook for several minutes.
Fry eggs on medium high heat with oil until white is crispy but yolk is still runny.
Just before ready to serve, add half a bag of tortilla chips to each salsa, still on the heat, mix until tortilla chips are mostly covered by salsa, and add grated cheese, which should melt quickly. Take off the heat and serve immediately.
Plate red and green chilaquiles next to one another, with sliced radish, fried egg, crumbled cotija cheese, crema, cilantro on top, and some avocado on the side.
by Complete-Proposal729