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Dinner Tonight: Chilaquiles Rojos
There is a recipe in Rick Bayless's Mexican Kitchen for Black Bean Chilaqules with chipotle. These are EXCELLENT, and I have also made a simplified version with canned refried beans and broth as the sauce (instead of the red or green sauce). It is basically onions, garlic, a couple of canned chipotles, and beans thinned with broth, then add the chips. Top with sour cream and queso anejo. I'm not kidding, these are soooo good! Also, if you can get or grow epazote, it adds a lot. Don't be put off by the smell of it raw, it changes immediately when you put it in food.
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I usually steam them just for the time factor - I'm hungry at lunch time! The taste seems pretty much the same to me, maybe just a little more concentrated. I clean them first, then microwave w/ a little water in a small glass casserole with a glass lid. 10 minutes or so and then yummmm.