Spicing Up Tailgating

Tailgating season is here! You don't have to go to a sports event to tailgate. In the Southwest, the Santa Fe Opera is famous for its elegant tailgating. You can also tailgate for tours to parks or when you are fishing and hunting.

Ballooning is another time that is popular. A fun concept at Albuquerque's Balloon Fiesta is to have "Brunch on a Burner" parties using the burner from a hot air balloon. Actually, I think more folks probably use outdoor grills than the burners—but it is a fun idea.

Cool, crisp air and spicy foods are wonderful together. No fuss, one dish entrees make it even easier. A great Mexican dish for tailgating is chilaquiles, which are a great make-ahead dish in which you can actually use any ingredients that you have on hand. recipe as is with the chicken and ranchero sauce, but you could use any meat or no meat and other chile laden sauces or salsas and combine with the remaining ingredients.

This is a favorite chilaquiles recipe obtained from the Executive Chef at the Melia Mayan resort in Cozumel.

CHILAQUILES, MAYAN STYLE (Mexican Tortilla Casserole)

Yield: 6 to 8 servings

1 ½ cups poached chicken, coarsely chopped*
12 tortillas, quartered
1 quart vegetable oil, for frying tortillas, optional
½ cup Monterey Jack cheese, grated
1 cup sour cream
1 quart Salsa Ranchero, recipe follows
¾ cup chicken stock, if needed

1.Prepare the Salsa Ranchero and heat the oil for frying if frying the tortillas.

2.Fry the tortillas, in hot (375 F) oil until crisp, if frying. This dish can be made with baked tortillas. If baking, preheat oven to 425 F and bake until dry and crisp, about 12 to 15 minutes.

3.Oil the baking dish, then place the tortilla pieces in a three quart oblong casserole and spread the shredded chicken evenly over them. If the chicken is dry, add ¾ cup chicken stock. Cover with the Salsa Ranchero. Top with dollops of sour cream and a sprinkle of cheese. Cover pan with foil and bake in a 350F oven for about 15 minutes, until tortillas are softened and to evenly blend flavors.

*To poach chicken: Stew 2 ¼ pounds bone-in skin-on chicken breast or part thighs in 1 quart chicken stock until done, then remove skin and bones and shred.

Salsa Ranchero
Yield: 1 quart

1 1/2 pounds tomatoes or 1, 28 ounce can diced tomatoes
1/2 cup chopped onion
2 Tablespoons fresh cilantro, coarsely chopped
1 Tablespoon vegetable oil
3 garlic cloves, minced
1/4 cup chicken stock from cooking chicken breast
1 Tablespoon Worcestershire sauce Salt to taste

1.Stew tomatoes, onion and cilantro until tomatoes and onions are soft—about ten minutes.

2.Peel the tomatoes and puree in blender, food processor or food mill. Place garlic in oil in a deep frying pan and sizzle garlic, then add the rest of the ingredients and stew together for about 5 minutes. Taste and adjust seasoning, then place on low heat.