Red Stripe Chilaquiles and Grilled Chicken
The Sauce
2 anaheim chilies, seeded
1 bottle red stripe beer
1/2 onion, chopped
6 cloves garlic
1/2 cup cilantro, chopped
1 cup chicken stock
1 tablespoon cumin powder
2 red pepper, roasted, peeled and seeded
2 roma tomatoes, chopped
lemom juice
lime juice
salt, to taste
Chicken Marinade
1 can chipotle peppers, using just the adobo sauce
3 cloves garlic
1/2 whole lemon juice
1 whole lime juice
cilantro
2 whole boneless skinless chicken breasts (4 halves)
salt
The Rest of the Stuff
1 bag tortilla chips
lettuce
queso fresco
sour cream
cilantro
1. Add the first 7 ingredients to a saucepan and bring to a simmer. Allow to simmer for about 30 minutes.
2. For the chicken marinade: Combine the first 5 ingredients and pour over the chicken breasts. Allow to marinate for at least 30 minutes or up to 2 hours.
3. Grill the chicken, adding salt to taste, until done. Set aside and keep warm.
4. After 30 minutes of simmering, add the roasted red peppers and tomatoes to the sauce. Simmer for another 10-15 minutes. Add lemon and lime juice to taste.
5. Then, CAREFULLY, pour the sauce into a blender (about 1/3 full for each blending and cover tightly to blend). Pour blended sauce into a large saute pan or skillet, set to medium low heat. Add about 1/2 to 2/3 of the bag of tortilla chips. Stir to coat the chips with the sauce.
6. Cut the cooked chicken into strips. Start building your plates with a portion of the chips in sauce, add cheese, lettuce, chicken, cilantro, more chips.. ENJOY.
2 anaheim chilies, seeded
1 bottle red stripe beer
1/2 onion, chopped
6 cloves garlic
1/2 cup cilantro, chopped
1 cup chicken stock
1 tablespoon cumin powder
2 red pepper, roasted, peeled and seeded
2 roma tomatoes, chopped
lemom juice
lime juice
salt, to taste
Chicken Marinade
1 can chipotle peppers, using just the adobo sauce
3 cloves garlic
1/2 whole lemon juice
1 whole lime juice
cilantro
2 whole boneless skinless chicken breasts (4 halves)
salt
The Rest of the Stuff
1 bag tortilla chips
lettuce
queso fresco
sour cream
cilantro
1. Add the first 7 ingredients to a saucepan and bring to a simmer. Allow to simmer for about 30 minutes.
2. For the chicken marinade: Combine the first 5 ingredients and pour over the chicken breasts. Allow to marinate for at least 30 minutes or up to 2 hours.
3. Grill the chicken, adding salt to taste, until done. Set aside and keep warm.
4. After 30 minutes of simmering, add the roasted red peppers and tomatoes to the sauce. Simmer for another 10-15 minutes. Add lemon and lime juice to taste.
5. Then, CAREFULLY, pour the sauce into a blender (about 1/3 full for each blending and cover tightly to blend). Pour blended sauce into a large saute pan or skillet, set to medium low heat. Add about 1/2 to 2/3 of the bag of tortilla chips. Stir to coat the chips with the sauce.
6. Cut the cooked chicken into strips. Start building your plates with a portion of the chips in sauce, add cheese, lettuce, chicken, cilantro, more chips.. ENJOY.
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