From the "A New Harvest Season" article in the April 2016 issue.
One of Ruiz’s favorite childhood dishes was chilaquiles, which his grandmother made the California way, with tortilla strips simmered in a poblano/jalapeño green salsa. Pueblo Harvest Cafe sous-chef Burt Wilson, who is Zuni and Navajo, introduced him to the Jemez Pueblo way of making chilaquiles—generously smothering them with red chile sauce and carne adovada. This comfort food brings together New Mexico’s signature flavors. And the secret, Ruiz says, is in the quality and flavor of the red chile sauce. (He uses red chile purée to make the sauce, but here’s a link to red chile sauce recipes that instead use red chile pods or red chile powder: mynm.us/redchilesaucerecipes.)
- One dozen 8-inch flour tortillas, cut into 6 triangle slices each
- 16 ounces red chile sauce (recipe below)
- 16 ounces shredded cheddar and Jack cheese
- 2 cups carne adovada (recipe below)
- 2 tomatoes, diced
- 1 yellow onion, diced
- 1 bunch cilantro, chopped
- 8 eggs, cooked any style
- Vegetable oil
- Heat vegetable oil in a saucepan until it reaches 325–350° F. Fry tortilla slices one handful at a time until they are crisp and golden brown. Divide the chips among 4 plates and spoon 4 ounces of red chile sauce over each plate. Top with cheese, carne adovada, tomatoes, diced onions, cilantro, and eggs.