Chilaquiles Rojos con Pechuga de Pollo
Makes a perfect one dish lunch or light dinner.
Chilaquiles Rojos con Pechuga de Pollo
4 ancho chiles
lard
18 day old corn tortillas, cut into strips
1 large onion, chopped
1 sprig of epazote
chicken stock
1 pound (about 3 medium), peeled, seeded and chopped
salt
freshly ground pepper
pinch of sugar
1 cup heavy cream
3 cooked chicken breasts, boned and shredded
½ cup grated cheese, Monterey Jack or cheddar
Wash the chiles in cold water, remove the veins, stems and seeds; place in a bowl and soak them in hot water, about ¾ cup, for about an hour.
Meanwhile, heat 2 to 3 tablespoons of lard in a skillet and fry the tortillas, a few strips at a time, on both sides without browning. Drain on paper towels. Add more lard as it is needed while frying the tortillas.
Combine the prepared chiles, onion and epazote with a little stock in an electric blender to make a smooth puree. Cook the puree in the fat remaining in the skillet (if necessary, add a bit more lard to make it about 2 tablespoons) for 5 minutes over moderate heat, stirring constantly. Add the tomatoes, salt, pepper and sugar to taste. Simmer gently until the sauce is smooth and well blended.
Grease an earthenware casserole dish; add a layer of the sauce, followed by a layer of the tortilla strips, some of the cream and a layer of chicken. Repeat the layers until all ingredients are used, finishing with a layer of tortilla and some cream. If the tomatoes did not supply sufficient juice, add ½ to 1 cup of chicken stock. Sprinkle the cheese over the top; and bake in a preheated oven 350 F oven for about 30 minutes, or until the cheese has melted and the dish is heated through.
Serves 6
