Comments on: Smoky Ancho Chicken & Spinach Chilaquiles

By: Homemade Enchilada Sauce | Wicked Good Nom

Homemade Enchilada Sauce | Wicked Good Nom — Mon, 12 Dec 2011 20:53:45 +0000

[...] I’m really selling the recipe. But I remembered a note I’d seen on a similar recipe for chilaquiles that, hey, bitter isn’t bad. And it turns out something magical happens in the oven where [...]

By: Black Bean Chilaquiles | Beans, Figs and Katz

Black Bean Chilaquiles | Beans, Figs and Katz — Sat, 03 Dec 2011 02:54:27 +0000

[...] from Not Eating Out in NY and The Art of Eating [...]

By: thursday night smackdown » Cheap Ass Monday: In the style of OJ Simpson

thursday night smackdown » Cheap Ass Monday: In the style of OJ Simpson — Tue, 02 Jun 2009 02:24:49 +0000

[...] Not Eating Out in New York gets decidedly non-peasanty with smoky ancho chicken and spinach chilaquiles. [...]

By: cathy

cathy — Fri, 07 Sep 2007 18:05:54 +0000

Hi Slim: I’m able to find many varieties of dried Mexican chiles at generic grocery stores like Associated and Key Foods in Brooklyn, and I’m sure they’d be at the big Whole Foods in Manhattan. They often come in clear plastic bags and you would probably find them in the spice aisle or ethnic aisle. Good luck!

By: slim

slim — Wed, 05 Sep 2007 22:20:26 +0000

where do you find dried ancho chiles?

By: claudette

claudette — Fri, 17 Aug 2007 13:05:59 +0000

I just made chilaquiles! I wish I saw this before I made mine. It looks so much better. I don’t know if you’ve ever made tomatillo salsa; salsa verde, but it is a great sauce for chilaquiles, too.

By: lindsey

lindsey — Thu, 02 Aug 2007 17:14:59 +0000

i’m sure it was my fault and not yours. i didn’t feel like hauling out the food processor; i have a mini and i would have had to have done it in batches. but if i’d used it, the locking lid would have prevented the mess. it was my own laziness that got me. but i thought i’d put up the comment for those who come after.

as an aside: the sauce came out *awesome*. i’ve never known how to make the rich flavorful sauces inherent in mexican food, so i’m psyched to have this easy recipe. i’m going to be baking all kinds of stuff in it!

By: cathy

cathy — Wed, 01 Aug 2007 13:58:20 +0000

Oh no! So sorry, Lindsey, for being so careless as to not include a cooling step in the recipe before the hot mixture goes into the blender/processor! Youch!! That’s awful. Sorry again. I’ll be much more mindful of safety precautions in the future…

By: lindsey

lindsey — Wed, 01 Aug 2007 04:19:31 +0000

oops. note to other idiots like myself who think they’re clever by using a blender: smoky ancho sauce is not to be pureed in a blender unless it is cool enough to not produce any steam!

i poured in my just simmered sauce, popped the lid on, flipped the switch, and promptly bathed the kitchen in red-brown liquid and scalded myself besides. i’m not sure how i failed to anticipate the physics behind putting a steaming (thus expanding) matter in a closed container and then whipping it around. guess i was too busy thinking about how good it was going to taste.

By: Caley

Caley — Tue, 31 Jul 2007 15:32:34 +0000

Wow, I cannot wait to make this! It looks so delicious! Haha pete!