Recipe courtesy of Smithfield (smithfieldfoodservice.com)
Makes 4 servings
8 oz. pulled chicken*
1 c. guajillo sauce (recipe below)
Totopo chips (recipe below)
Queso fresco, for garnish
Fresh cilantro, for garnish
1 avocado, diced
Pickled red onions, for garnish (recipe below)
1 egg, fried/over easy
The Guajillo Sauce:
1 lb. dried guajillo chiles
4 large tomatoes, chopped
1 large onion, chopped
4 cloves garlic
Salt, to taste
½ c. cumin
1 c. dried chili powder
1 qt. chicken stock
1 large can tomato juice
4 bunches cilantro
Crisp chiles in skillet over medium heat until skin begins to blister. Once chiles have been cooked until tender, add to medium sauce pot with chopped tomatoes, onions, garlic and spices and cook until all are soft and tender. Add chicken stock and simmer for 1 hour. Add tomato juice and continue cooking until simmering and reduced to thicker consistency. Once cooked and reduced down, place in blender with cilantro or use immersion blender to blend till smooth. Let cool.
The Pickled Red Onions:
1 c. red wine vinegar
1 c. water
½ c. salt
¼ c. sugar
1 large red onion, thinly sliced
½ jalapeño, thinly sliced
Ice, as needed
Mix liquids and seasonings and bring to boil in pan. Drop sliced onions and jalapeños in liquid and turn heat off. Let sit for 30 minutes and then add ice to cool.
The Totopos:
4 tortillas
Cilantro, to taste
Salt, to taste
Lime zest, to taste
Cut tortillas into triangles. Fry tortillas at 350°F till crisp. Toss in salt, chopped cilantro and lime zest.
To prepare and plate the chilaquiles: Heat chicken in guajillo sauce till hot. Once hot, add small amount, about 1:1 ratio, totopo chips to chicken, adding more sauce if necessary. Cook till hot. In center of plate, add small amount hot guajillo sauce. Place chilaquiles mixture on top. Garnish with queso fresco, cilantro, avocado, pickled red onions and egg.
*Smithfield Pulled Chicken brands offered: Curly’s