3 tablespoons extra virgin olive oil
1/2 sweet onion, diced
2 garlic cloves, minced
1 (4 ounce) can diced green chiles, drained
2 1/2 cups prepared salsa
2 tablespoons adobo sauce (optional)
1 1/2 cup low sodium chicken broth
12 Tortilla Rosario corn tortillas, left out overnight to dry
salt and pepper to taste
1/2 cup queso fresco, crumbled
1-2 radishes, thinly sliced
1/2 bunch cilantro leaves, roughly chopped
1. Preheat oven to 375°F.
2. Place oil in a heavy bottom skillet and place over medium-high heat.
3. Tear Tortillas Rosario corn tortillas into strips. Set aside.
4. Saute onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes.
5. Stir in green chiles and continue to sauté for 2 minutes. Add salsa, adobo (is using) and broth and stir together.
6. Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more.
7. Repeat until all chips have been added and evenly mixed. Season with salt and pepper and gently fold together.
8. Crack eggs atop mixture, place in oven and bake for 12 to 15 minute or until all liquid has been absorbed and eggs have set.
9. Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.
You can eat them plain!
1 pound chicken with bone, cut into medium pieces
2 tablespoons ginger-garlic paste
2 tablespoons red chilli powder, divided
1/2 tablespoon turmeric powder
2 tablespoons fresh grated coconut
1 cup water
1 teaspoon sesame seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
6 dry Kashmiri chillis
1/2 inch stick cinnamon
2 tablespoons vegetable oil
3 slit green chillies
3 bay leaves
1 medium onion chopped fine
1. Mix the ginger-garlic paste, turmeric powder, salt, and 1 tablespoon of the red chili powder. Apply on chicken and set aside while you prepare the spice paste and curry. For the spice paste, heat the cast iron skillet until it's smoking. Turn the heat down. Except for the coconut and water, toast all the ingredients until they release their aroma, about 15 seconds, stirring constantly so they don't burn. Set aside to cool. Once cool, blend with the coconut and 3 tablespoons water till it forms a smooth paste. Set aside.
2. Heat oil until it's shimmering in the heavy-bottomed (and lidded) saucepan. Turn heat down. Add green chillies and bay leaves. Stir until fragrant, about 15 seconds. Add the onions and keep stirring until soft but not brown, about 5 minutes. Add the spice paste and keep stirring until fragrant and until oil floats on top, about ten minutes. Add the marinated chicken pieces, stir until they are coated in the spice mix, about 5 minutes. Add the remaining water to thin out the mixture for more gravy. Season with salt, stir once and close the lid. Turn the heat to medium. Cook for about 15 minutes, until chicken is tender. Open lid, stir and serve hot with warm Rosario's Shakti Chapati.
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