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tahir
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Quelly
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 Posted: Mon Aug 08, 05 4:58 pm Post subject: |
 
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Twoscoops,
sorry I never saw your reply to my message. I guess better late than never. Here is the recipe. I'm not good at writing recipes, so this is the general gist of what I made. If I don't have certain ingredients I just leave them out or improvise.
Black Bean Chilaquiles
(my version of the Greens recipe)
To make this dish you need to make a Red Sauce and a Black Bean Chile.
Red Sauce10-12 cloves of garlic
2 mild chilis (chopped) or 2-3 tablespoons of ground chili
2 cans of chopped tomatoes
4 tablespoons of crushed almonds
2 teaspoons of dry oregano
1 small red onion thinly sliced
1 tablespoon vegetable oil
3/4 teaspoon cocoa powder
1/2 teaspoon of ground cinnamon
Pinch of cloves
salt
red wine vinegar
Saute the garlic, onions for a few minutes,in the vegetable oil. Add the almonds, and the oregano . Stir in the tomatoes with the chopped chilis and sprinkle in the cocoa, cinnamon, and cloves. Salt to taste and add a dash of red wine vinegar to bring up the flavours. Leave this to simmer for 20 minutes.
Black Bean Chili
250g black beans (soaked overnight)
4 teaspoons of cumin seeds
4 teaspoons dried oregano leaves
4 teaspoons paprika
1/2 teaspoon cayenne pepper
1 green chili or 2 to 3 tablespoons chili powder
3 tablespoons vegetable oil
2 medium onions chopped
salt
1 can of tomatoes
1 tablespoon rice wine vinegar
Rinse the beans well and cover them in water and leav to soak overnight
next day, drain the beans and cover them with fresh water by a couple of inches and bring them to boil. Lower the heat and let the beans simmer while you prepare the rest of the ingredients.
Heat a skillet, over a medium heat. Add the cumin seeds, and when they begin to colour add the oregano leaves, shaking the pan so the herbs don't scorch. As soon as the fragrance is strong, remove the pan from the heat and add the paprika and cayenne. Put them to one side, while you heat the oil in the skillet and saute the onions.. Add the garlic, a pinch of salt, and the herbs and chili powder and cook for another 5 minutes. Add the tomatoes and simmer everything for 15 minutes, then add this mixture to the beans and if necessary enough water to make sure the beans are covered by at least an inch of liquid.
Cook the beans for an hour or longer until they are soft. (They could be pureed coarsley if you wish)
When the beans are cooked , taste them, add more salt, or chili to taste and some vinegar.
The Chilaquiles
10 to 12 corn tortillas
1/2 cup vegetable oil, for frying
3 cups of Black Bean Chili
8 ounces of chedder cheese
1 cup sour cream
the Red Sauce
chopped lettuce, and fresh tomatoes to garnish.
Cut the tortillas into 1-inch strips. Heat the oil in a larges skillet until it is hot enough to sizzle when a piece of tortilla is dropped in it.. Fry the tortillas, a single layer at a time, until they are lightly coloured, but not crisp. Set them on paper towel to drain.
Pre-heat oven to 400F. Take a casserole dish, and start by lining the bottom with a few spoonfulls of red sauce, followed by a layer of tortillas, half the black bean chili, a third of the cheese, and a few more spoons of red sauce.Repeat the layering of tortillas, chili , cheese and red sauce. Make a final layer of tortillas, cover with the remaining red sauce and cheese and sour cream. Cover and bake until heated through.
Serve with sour cream, chopped lettuce and fresh tomatoes.
best of luck with it..hope I got all the measurements right..the original recipe is in american measurements 
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tahir
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crackapple
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tahir
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Bernie66
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crackapple
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Bernie66
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jema
Downsizer Moderator
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I'm not proud of it and feel slightly dirty now, but my wife was out at the time so I thought I would try it. Everybody on here was talking about it so I thought it would be okay.
). And then you may join in on the thread. Intelligent comments only 
Snowball was off work this last week and so I was fairly barred from the kitchen as she struggled to remember how to use the microwave 
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