Blend to a sauce	Chilaquiles Red

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Chilaquiles Red

Source: St. Louis Post-Dispatch, August 9, 1987

Yield: 4 servings

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Ingredients

• 1 1/2 lb (about 3 large) fresh tomatoes

• 1/2 cup chopped onion, divided

• 2 to 3 fresh cayenne peppers, seeded

• 10 black peppercorns

• 1 clove garlic, peeled

• 8 or 9 corn tortillas

• Vegetable oil for deep-frying

• Salt, to taste

• 1/2 lb Monterey Jack, Chihuahua, brick or mozzarella cheese, sliced or shredded

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Preparation

Peel tomatoes by spearing them with fork and searing them over flame (or by roasting them in 400-degree oven) until skin browns and pops. Skin will slip right off. (Tomatoes also can be dipped into boiling water for a minute, then immersed in cold water before peeling away loosened skin with sharp knife.) Cut out and discard stem end.

In blender container, combine peeled tomatoes, 1/4 cup onion, cayenne peppers, peppercorns and garlic clove; blend to a sauce.

Cut tortillas into 1-inch squares. In deep-fryer or skillet, fry tortilla chips in hot oil until crisp. Drain thoroughly.

Put fried tortilla chips in large skillet and pour tomato sauce over top. Season to taste with salt. Add remaining 1/4 cup onion. Bring mixture to a boil over high heat. Add cheese. Cover, reduce heat and simmer for 5 to 10 minutes, or until sauce is reduced and cheese is melted.

If desired, serve chilaquiles red with refried beans, shredded lettuce, tomato wedges and avocado wedges.