Recipe by Chef Greg Basalla, Marriott International, courtesy of California Milk Advisory Board (CMAB)
Makes enough pickled vegetables and sauce for 6 servings
(Ingredients and instructions for making the complete dish are per serving)
The Pickling Liquid:
Makes 4 cups
1 c. sherry vinegar
1 c. white wine vinegar
½ c. sugar
1 t. salt
1 ea. whole star anise
½ t. black peppercorns
½ t. white peppercorns
2 ea. whole cloves
2 t. yellow mustard seeds
2 ea. dried arbol chiles
1 ea. garlic clove, peeled
1 ea. dried bay leaf
1 ea. sprig rosemary
1 ea. sprig thyme
1 ea. Fresno chile, cut into rings
1 c. red pearl onions, halved lengthwise and layers separated
Bring all the ingredients except the vegetables to a simmer for 3 minutes. Cool and refrigerate for up to 30 days. To quick pickle the chile and onion, reheat the pickling liquid to a simmer and pour over vegetables in separate containers. Let them cool. Pickled vegetables can be stored up to 5 days.
The Chilaquiles Sauce:
Makes enough for 6 servings
1 T. vegetable or canola oil
½ ea. white onion, finelly diced
5 ea. garlic cloves, minced
2 ea. dried guajillo chilies
6 ea. Roma tomatoes, chopped
2 T. chipotle chile, finely chopped
2 c. water
Salt and pepper, to taste
Heat a large pot over medium heat. Add the oil, onions, garlic, and guajillo chilies. Saute gently until the onions are translucent. Add the tomatoes and chipotle and cook until the tomato breaks down and becomes very soft. Add the water, cover, and simmer for about 10 minutes. Transfer the mix from the pot to a blender and blend until very smooth. Return to the pot and simmer on low, uncovered, for about 10 more minutes. Adjust seasoning with salt and pepper. Label and store for up to 3 days refrigerated.
The Chile Relleno con Chilaquiles, per serving:
1 ea. poblano or other sweet pepper
2 T. extra-virgin olive oil
1 T. red onion brunoise
2 oz. chorizo sausage, finely diced or crumbled
2 ea. cage-free organic eggs, beaten
2 oz. Real Califonria Oaxaca cheese, shredded
1 t. chives, thinly shaved
10 ea. fried corn tortilla triangles (any color; I use yellow and blue)
Salt and pepper, to taste
⅓ c. Chilaquiles Sauce, warm
¼ ea. avocado, sliced
2 ea. grape tomatoes, cut into rings
5 ea. pickled red pearl onion petals
5 ea. pickled fresno chile rings
1 oz. Real California Cotija cheese, crumbled
3 ea. cilantro leaves, torn
Roast the pepper in a 425°F oven until it starts to become soft and starts to brown (be careful not to over cook, as it will tear easily once you try to stuff it). Remove from the oven and let cool. (Peppers can be peeled if desired.)
In a nonstick pan, saute the onions in the olive oil over medium heat until the onions become translucent. Add the chorizo to the onions and fully cook. Drain any excess rendered fat from the pan. Add the beaten eggs, 1 oz of the Oaxaca cheese, and the chives and fully cook until all ingredients are incorporated. Remove from the heat and cool slightly.
Make an incision from stem to tip in the roasted pepper. Gently spoon the egg mixture into the pepper, then top with the remaining 1 oz of Oaxaca cheese. Place the pepper in a small cast-iron or other serving skillet and put under a broiler to melt and brown the cheese on top.
While the pepper is in the broiler, fry the corn tortilla pieces in 325°F oil until crisp. Transfer the chips to a towel-lined bowl to remove excess oil and toss with salt and pepper. In a separate bowl, toss the fried tortillas with the warm Chilaquiles Sauce.
Remove the pepper from the broiler and place the skillet on a service-safe underliner. Spoon the sauced tortilla chips to the side of the pepper. Garnish the chilaquiles with the avocado slices, tomato rings, pickled chiles and onions, crumbled cotija, and cilantro. Serve immediately.