GUAJILLO CHIAQUILES AND ANCHOS CHILLIES ENJOY DAN:

          GUAJILLO CHIAQUILES AND ANCHOS CHILLES by CHEF DAN     

Serves 4

INGREDIENTS:

8 dried guajillo chilis, stemmed, torn into pieces

6-anchos chilis, stemmed, torn into pieces

1-(14.5 Oz) can fire roasted diced tomatoes

4 garlic cloves, roughly chopped

2-tablespoons olive oil 3-cups chicken broth

3-tablespoons sugar

sea salt to taste

8-10 cups loosely packed corn tortilla chips

4-eggs

1-onion, thinly sliced

1/3cup Mexican sour cream, thinned out with a little milk

1/2-cup Mexican queso anejo or Romano cheese

DIRECTIONS:

1.   Remove stems from chilies & then place in hot water for 20 minutes.

2.   Drain & place chilies, tomatoes & garlic in a blender + 1-cup water, pulse until smooth.

3.   Press through a sieve into a bowl.

4.   Heat 1-tablespoon oil in Dutch oven over medium-high heat & when sizzling.

5.   Add puree chiller mixture and cook for 7 minutes until the consistency of tomato paste.

6.   Add broth & partially cover & simmer over medium-low heat 20 minutes.

7.   Season with sugar & salt.

8.   Just before finishing the chilaquiles heat 1-tablespoon oil in a skillet over medium-heat.

9.   Add eggs & cook until just set sunny side up.

10  Raise the heat under the seasoned sauce to medium-high.

11  Stir in the chips, coating them well.

12   Return to a rolling boil. cover & turn off heat, let stand 5 minutes.

13  Spoon into warm plates.

14  Drizzle with Mexican sour cream & sliced onion *& dust generously with cheese.

15  Transfer each egg to each portion and serve.

ENJOY DAN:                                                           SHAZAM!!