December 06, 2005

Lovely Leftovers - Chilaquiles Since Thanksgiving I've made tukey chilaquiles, which begat sopa de tortilla with turkey, and also breakfast for the week with a pecan sweet potato cranberry quick bread. I love chilaquiles. Primavera, at the Saturday market makes a remarkable version. In California, the Southwest and all throughout Mexico and down into Guatemala chilaquiles, pronounced "chee-lah-KEE-lehs" is a practical and tasty way to extend the life of stale corn tortillas and now turkey. Editor's Note: This is my entry for Slashfood's Lovely Leftovers event. Tagged with Recipes, Lovely Leftovers Simple Turkey Chilaquiles (adapted from Rick Bayless's Mexican Kitchen) Serves 4 Combine in a large skillet a full recipe of the sauce (below) with 2 cups of broth and about 1 1/2 cups shredded leftover turkey. Turkey should be warm before beginning next step. Add 8 cups (8oz.) of tortilla chips (preferably thick ones), a handful of epazote leaves (can sub with 1 cup or 2 sliced chard or spinach). Cover and simmer over medium-high heat for 3 minutes, until the chips are softening. Uncover, stir well--you don't want mushy chips. Spoon onto plates and sprinkle generously with crumbled Mexican either queso añejo, cotija or Parmesan. Salsa de Chile Chipotle y Jitomate - Essential Quick - Cooked Tomato-Chipotle Sauce Rick Bayless's Mexican Kitchen Makes 2 cups 3-4 canned chiles chipotles en adobo 4 garlic cloves, unpeeled 1 1/2 pounds (3 medium-large round or 9 to 12 plum) ripe tomatoes 1 tblspn rich -tasting lard, olive or vegetable oil Salt, about 1/2 tsp Instructions:...


what happens to the hole when the donut is gone?

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