Your Life A to Z Recipe: Tuesday, February 3rd, 2015: Chicken Chilaquiles by Chef Jeff Smedstad

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Grilled Chicken Chilaquiles

by Chef Jeff Smestad of The Elote Café in the Ransom Hotel 

4 boneless skinless 5 oz chicken breasts rubbed with salt and pepper then drizzled with olive oil then grilled until just cooked or a bit undercooked, cool cut into strips and reserve

6 tortillas cut into thick strips then fried or oven baked until crisp

1 beer for drinking and or cooking.....2  may be needed

For the sauce

6 guajillo chiles de stemmed

4 ancho chiles de stemmed

6 arbol chiles de stemmed

1 cup chopped onion

4 garlic cloves smashed

1 tbsp salt

1 tsp cumin

1 tsp coriander

2 tbsp oregano

2 cups chopped tomato

4 cups water

1/2 cup oil or lard

In a large sauce pan over high heat add oil then garlic and onion and fry until starting to brown, add the dry chiles and fry for 30 more seconds or until chile aroma releases, add remaining ingredients and simmer until all soft, puree and reserve.

In a large skillet add the chicken then sauce to coat, add tortilla strips and toss to coat , add more sauce and perhaps a bit of sauce and simmer a couple minutes until tortillas are soft , they are ready at this point, if you wish garnish with queso oaxaca, sour cream and shredded lettuce.