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.
Simple Turkey Chilaquiles (adapted from Rick Bayless’s Mexican Kitchen)
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
Remove canned chiles from the adobo.
On a heavy, ungreased skillet over medium heat roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 12-15 minutes. Cool, slip off the papery skins, and roughly chop.
Lay the tomatoes on a baking sheet and place about 4" below a very hot broiler. When they blister, blacken and soften on one side, about 6 minutes, turn them over and roast on the other side. Cool, then peel, collecting all the juices with the tomatoes.
Scrape the tomatoes and their juices into a food processor or blender and add the chiles and garlic. Pulse the machine until the mixture is nearly a puree–it should have a little more texture than canned tomato sauce.
Heat the lard or oil in a heavy, medium-size (2-to 3-quart) saucepan over medium-high. When hot enough to make a drop of the puree sizzle sharply, add it all at once and stir for about 5 minutes as it sears and concentrates to an earthy, red, thickish sauce–about the consistency of a medium-thick spaghetti sauce. Taste and season with salt. Sauce will keep for several days, covered and refrigerated.