Tomato Habanero Chilaquiles
by Adam
Tomato Habanero Chilaquiles
Bung them in a thick based pan (cast iron is best for this) and fry on a med high heat turning lots til the chilli skin is charred and the garlic is soft, peel garlic by squeezing the flesh out and pulse chili and garlic in a blender til still chunky. Add 2 cans of whole toms and process til coarsley pureed. (Nb: Frying off the chillies whole and the garlic in it's skin gives you an incredible smokey flavour that can't be beat). Using half a tbsp of good olive oil or dry frying is up to you. Be aware that frying off whole Habaneros is like filling your kitchen with mustard gas and children and sensitive people will need to be far away) Cook one small sliced onion over med heat til golden (bout 8-10 mins, Add the tomato mix & cook for bout 5 mins til thickened and darkened slightly, Add 6 cups of stock (vegos use veg, carnivores use chicken stock) and simmer for 15 mins or so, season to taste with salt and pepper. Heres the freaky part! When you want to serve, cut some tortillas into about 8 or 10 wedges or use tortilla chips for better flavour. Heat the soup over chips for about 2-5 mins (depends on how thick the chips are) or over the tortilla wedges for 1-2 mins or till either are chewy. Garnish with sour cream thinned with some water and/or coriander or creme fraiche. This can be beefed up a bit with some kale, chard or silverbeet for vegos and some chicken and kale etc for carnivores added towards the end of simmering. If the chicken is raw simmer chopped chook for at least 10 mins. Optional small amount of grated cheese sprinkled over before serving. If you want an extra kick you can also sprinkle over some sliced raw habanero, but this will change the flavour. Good cold weather food. Hearty, smokey, and most importantly HOT.
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