I tried out a new enchilada sauce recipe today. It is pretty good, a
bit different from what I am used to as it has pepitas in it.
I decided to use it to make chilaquiles for lunch.

I served the chilaquiles with a fresh vegetable salad that was dressed
with balsamic vinegar and olive oil. A perfect combination, the cool
crisp salad complimented the spicy chilaquiles.

https://flic.kr/s/aHsk2b3gY9

Here's the enclilada sauce recipe I started with. I used half ancho
and half guajillo chiles. I felt that using just the ancho wouldn't
give me the complexity of flavor I wanted, even taking into
consideration the addition of fresh arbol chiles. That's the only
change I made in the recipe. Oh yeah, and I didn't add all the water
with the chiles when I blended them, I added it a bit at a time until
I got the consistency I wanted, and I didn't cook the chiles as long
as the recipe says to, I simmered them probably 5 minutes.

LOl, despite my changes, it's pretty darned good.

http://allrecipes.com/recipe/authent...chilada-sauce/

koko

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Food is our common ground, a universal experience
James Beard