INGREDIENTS

INSTRUCTIONS

If using drained canned tomatoes, place them in a blender. If using fresh
tomatoes, spread them onto a baking sheet, and place them 4 inches below a
very hot broiler. When they are darkly roasted (they will be blackened in
spots), about 6 minutes, flip them over, and roast the other side. After 5
to 6 minutes, the tomatoes will be splotchy-black, blistered, soft, and
cooked through. Remove from broiler, and let cool. Working over your baking
sheet, pull off and discard the blackened skins, and, if you're using round
tomatoes, remove hard cores. Transfer tomatoes to a blender, along with all
the juices that have accumulated on the baking sheet. Add chipotles to the
blender, seeds and all. Blend the tomatoes and chiles to a purée, making
sure that it retains a little texture. You should have 2 1/4 cups purée.
Over medium heat in a deep, large, wide pot or caquela, add oil and half
the onion. Cook, stirring often until the onion is richly golden, about 7
minutes. Add the garlic, and stir for another minute, then raise the heat
to medium-high. Add the tomato purée, and stir constantly, until the
mixture thickens considerably, 4 to 5 minutes. Stir in stock, and season
with salt. You should have 4 1/2 cups -- if not, add extra stock until you
do. This sauce can be prepared in advance and stored in an airtight
container, refrigerated, for up to 4 days. Set out the chicken, cheese, and
crème fraîche or sour cream. Place the sauce in a deep, large, wide pot or
caquela over medium-high heat, and cook until the sauce boils. Stir in the
epazote (if you are using cilantro, set aside to add later) and the chips,
coating all the chips well. Let sauce return to a rolling boil, cover, and
turn off the heat. Let stand 5 minutes (no longer). Immediately remove
cover, and very carefully stir to coat the chips evenly with the sauce and
to check that the chips have softened nicely. They should be a little
chewy, but not mushy. (If they are too chewy, stir in a little more stock,
cover, and set over medium heat for 3 to 4 minutes more.) Sprinkle with
cilantro, if using. Spoon onto warm individual plates, or serve directly
from the pot. Drizzle the chilaquiles with the crème fraîche or sour cream.
Top with remaining onions and chicken, and dust generously with the cheese.
Serve immediately. Serves 4.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 14 Calories (kcal); trace Total Fat; (3% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Rick Bayless; Co-owner/chef; Frontera Grill and
Converted by MM_Buster v2.0n.

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