Monday, March 5, 2012

Enchiladas & Eggs

Santa Fe, New Mexico is quite possibly my favorite place on the planet.  I would pack up tonight and move there in a heartbeat if I could convince Mr. Devilish Dish to be a green chile farmer.  The first time he had ever visited Santa Fe, we were sitting in a tiny cafe for breakfast, trying to decide what to order.  The assumption was Migas or Huevos Rancheros.  Our server came to take our order, just as another server went by with the most delicious looking hot mess smothered in red chile sauce that either of us had ever seen.  In unison we both exclaimed, "I want that," not even knowing what it was.  Turns out it was Enchiladas & Eggs.  Because in Santa Fe, it is perfectly acceptable to eat enchiladas for breakfast.  I think it is perfectly acceptable to eat them anytime, anywhere.  You will too, whether it's for breakfast, lunch or dinner. 
"I want that!"
Place dried chiles in boiling water.
Let sit 45 minutes until soft.
Puree chiles, chile water and salt in a blender.
Pour through strainer to remove any
skin or seeds.
Set aside while
preparing enchiladas and eggs.
Fry tortillas briefly in hot oil,
to soften.
Heat sauce in remaining oil.
Spread tortilla with sauce.
Top with shredded Cheddar cheese.
Sprinkle with onion and queso fresco.
Top with another torilla, additional sauce
and a fried egg.  Garnish with queso
fresco and enjoy anytime of day!

Enchiladas & Eggs

8 corn tortillas
1/2 cup vegetable oil
1 cup red chile sauce (recipe below)
1 1/2 cups shredded Cheddar cheese
1/2 cup crumbled queso fresco cheese
1 small onion, finely chopped
4 eggs, fried

Heat oil in a large skillet.  Fry tortillas briefly in oil, just to soften and make pliable.  Do not fry until crispy.  Remove and drain on paper towels.  Keep warm.  Add chile sauce to remaining oil, stirring until well combined and heated through.  To assemble enchiladas, spread warm tortilla with a layer of sauce and place on serving plate.  Sprinkle with onion and cheeses.  Top with another tortilla.  Spread with sauce and place a fried egg on top of each stack of tortillas and serve.  Garnish with additional sauce and queso fresco if desired.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 15 minutes

Red Chile Sauce
6 large dried red chiles (guajillo, pasilla, chile ristra, ancho, etc...)
3 cups water
1 teaspoon salt

Remove stems and tops from chiles and shake to remove seeds.  Bring water to a boil in a sauce pan.  Drop chiles in and push down with spoon until submerged.  Turn off heat and let stand in hot water 45 minutes.  Place softened chiles, 1/2 cup of chile water and salt in a blender.  Puree until smooth.  Pour through strainer to remove skin and seeds.  Can be made ahead and refrigerated.

Prep Time:  Approximately 50 minutes     Cook Time:  0

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