Parker County Today April 2016 | Page 104
our taste: RECIPE
Chilaquiles
Serves 4
Red Sauce
1 28-ounce can whole peeled tomatoes,
drained
1 medium jalapeno pepper, seeded and
coarsely chopped
1 small shallot, coarsely chopped
2 medium cloves garlic, coarsely chopped
1 tablespoon butter
1-1/2 cups dried black beans, cooked, or 1
15-ounce can, drained and rinsed
Chilaquiles
1 cup vegetable oil
8 6-inch corn tortillas
4 to 8 eggs
1 cup crumbled queso fresco or
Cotija cheese
1/2 cup crema or sour cream
Salt
APRIL 2016
PA R K E R C O U N T Y T O D AY
To make the sauce, put the tomatoes, jalapeno,
shallot, and garlic in a blender and process until
smooth. Heat the butter in a sauté pan over medium heat. Pour the blended mixture into the pan,
stir in the black beans and simmer the sauce for 15
minutes.
To prepare the chilaquiles, heat the oil to 350 F in a
deep pot or Dutch oven. Gently lower one or two tortillas into the hot oil with a pair of metal tongs and
fry for about 1 minute on each side, until golden.
Remove from the oil and transfer to a cooling rack lined with paper towels. Sprinkle with salt. Repeat with the
remaining tortillas.
Prepare the eggs to order for each serving. Place a tortilla on a plate, ladle about 1/4 cup of the sauce on
top, sprinkle with cheese, and add a dollop of crema. Stack a second tortilla on top of that layer, creating
another in the same manner. Top with an egg and serve.
102
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