https://www.copymethat.com/r/3lcPMdaK2/chilaquiles-with-black-beans-avocado-and/
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3lcPMdaK2
2024-11-15 22:57:20
Chilaquiles with Black Beans, Avocado, and Pickled Jalapeños - Patrick Calhoun, "Mexican Please", www.mexicanplease.com
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Ingredients
- subheading: Chilaquiles with Black Beans, Avocado, and Pickled Jalapeños:
- 1 to 2 tablespoons olive oil (extra-virgin)
- 1 recipe Tomatillo Chipotle Salsa (*recipe follows)
- ½ cup beans (black, canned, drained, rinsed, or more to taste)
- 1 avocado (Haas, ripe, diced)
- 1 lime (juiced)
- Kosher Salt (to taste)
- 1 recipe Crispy Tortilla Pieces (*recipe follows)
- ¼ cup Pickled Jalapeños (homemade or store-bought, *recipe follows, optional)
- Cotija Cheese (crumbled, optional)
- Cilantro (freshly chopped, optional)
- subheading: Crispy Tortilla Pieces:
- 5 to 6 tortillas (corn, cut into sixths or quarters)
- Olive Oil (extra-virgin, for crisping)
- subheading: Roasted Tomatillos:
- 4 to 5 tomatillos (husked, stems removed, rinsed)
- subheading: Tomatillo Chipotle Salsa:
- 1 recipe Roasted Tomatillos (*recipe above)
- ½ onion (red, peeled, roughly chopped)
- 2 garlic cloves (minced, grated or pressed)
- 2 chipotles (in adobo, or to taste)
- Kosher Salt (to taste)
- ¼ cup water (or stock/broth, low-sodium, if needed)
- subheading: Taqueria Style Pickled Jalapeños and Carrots:
- 1 to 2 tablespoons olive oil (extra-virgin)
- 1 onion (red, peeled, quartered, thinly sliced)
- 4 to 6 garlic cloves (peeled, roughly chopped, minced, grated or pressed)
- 8 to 10 jalapeños (fresh, cut into ¼-inch slices)
- 3 carrots (peeled, cut into ¼-inch slices)
- ½ teaspoon oregano (dried, Mexican)
- ½ teaspoon cumin seeds (whole)
- 8 to 10 Black Peppercorns (whole, cracked)
- 1 bay leaf (dried)
- 1½ cups vinegar (white)
- 1 cup water
- 1 tablespoon Kosher Salt (or Sea, or Pickling)
- subheading: Special Equipment:
- A Cutting Board
- A Sharp Chef's Knife
- A Small Strainer
- A Lime Juicer
- A Rasp Grater or A Garlic Press
- A Mandolin (if available)
- A Vegetable Peeler
- A Mortar and Pestle or A Spice Grinder
- A Medium Saucepan (non-reactive)
- A Rubber Spatula (heat-safe)
- 2 (1-Pint) Mason Jars with Lids
- A Small Funnel (optional)
- A Ladle
- 2 Labels (optional)
- A Baking Sheet (lined with Aluminum Foil)
- Tongs
- A Food Processor or A Blender
- An Olive Oil Sprayer or A Pastry/Basting Brush
- A Large Skillet
- A Medium Mixing Bowl
- A Slotted Seafood Spatula
- An Air-Tight Container (for extra salsa)
- 2 Large Shallow Breakfast Plates and Forks
- A Serving Tray
Note: Ingredients may have been altered from the original.
Steps
Directions at mexicanplease.com
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