Sunday, June 3, 2012
A Very Special Chilaquiles
The first recipe of a "Best of Spring Tour" series, now that I've had some time to think about it!
I made this in Atlanta last month at the coffee shop Condesa, a fine little shop that serves Counter Culture roasts. They were great hosts and the event was put on by the Atlanta Bicycle Coalition.
A good use of huitlacoche, essentially when making this just try to make the tortilla strips crispy in some places. Adjust seasonings as you see fit, this one is a bit spicy the way it is- but addictive!
Baked Huitlacoche Chilaquiles
12 corn tortillas, cut into strips
1 Onion, diced
2 minced Garlic cloves, 2 whole cloves
Chipotle sauce to taste, probably about 1/2 C. to a cup, depending on how saucy you
like it- water down some paste with a bit of tomato sauce and some water or broth
for a less spicy craziness!
1 or 2 diced bell Peppers
1 tsp. minced jalapeno
Oil to drizzle/coat
Salt to taste
½ C. chopped Cilantro
1 tsp. Cumin
1 ½ tsp. Chili powder
A few dashes Lime juice
2 C. Tofu/tofutti or cannelini
¼ C. Cider vinegar
¼ C. Rice flour
1 ½ C. Huitlacoche, chopped
1 tsp. minced Oregano
*- optional: 1 C. cooked black beans, throw those in there for the baking when the chipotle sauce is added
Coat a baking dish with some oil, place tortilla strips and onion in there and toss/coat with oil, some salt and a bit of the chili powder and cumin. Bake at 400 degrees for 10 min, toss and bake another 10 min. (or until a bit crispy, might happen sooner). Now, mix chipotle sauce, peppers, minced garlic, lime juice, oregano, rest of the cumin and chili powder and some salt. Toss with tortilla strips and 1 C. of the huitlacoche and bake 10 more minutes, dropping the temp to 375. Now, mix the tofu or cannelini, cider vinegar, a little oil or earth balance, whole garlic cloves, rice flour, ½ C. huitlacoche, salt to taste and maybe a bit more spice and blend until smooth, adjust seasoning to taste. Toss a little cilantro on top of the tortilla concoction, then pour the creamy mixture over the top, add the rest of the cilantro and a pinch of pepper and chili powder and bake a final 10-15 minutes. The end. The baking time comes out to 45 minutes, typical for a casserole. You can do this on the stovetop as well, or start it there and then finish by baking the sauce on top.