Friday 12 August
Yes, it's still August, but these chilaquiles were made with two sauces, red and green.
Green: a pound of tomatillos, whizzed up in the Robot-coupe with an onion and a handful of cilantro, then just drained with salt.
Red: a pound of banana peppers, sautéed in oil with a big clove of chopped garlic, then a few squirts of tomato paste. I ground up a red and a yellow tomato, put that in, seasoned with medium chimayo chile, ground coriander and cumin, and boiled down until there was no liquid left.
Then there was 8 oz. colby-jack cheese, grated.
Finally, the assemblage: in a corningware casserole, some green sauce on the bottom, then 3 layers: chips, green sauce, cheese; chips, red sauce, cheese; chips, green and red sauce, then punch some holes through it and pour the seasoned custard (3 beaten eggs and a cup of milk) over to soak in. Topped with drained yogurt and the rest of the cheese. Baked at 375º for 30 mins. closed, then 15 mins. open, and let it rest 10 mins. A classic comforting casserole.
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