, which Jennifer points out is perfect for making chilaquiles. Just in case you're so inclined, here's her recipe. It's a fantastic hangover cure, but also good for plain old dinner as well.
FOR PICKLED RED ONIONS:
1/2 cup white vinegar
1/2 cups water
1/2 cup freshly squeezed orange juice
2 teaspoons salt
2 tablespoons granulated sugar
1 large red onion, thinly sliced
2 1/2 cups Zocalo mole
12 slightly stale corn tortillas, cut into 8ths in wedges
1 to 1 1/2 cups Queso fresco (fresh Mexican cheese), crumbled
1/2 to 1 cup Crema Mexicana
Cilantro leaves, coarsely chopped
To prepare onion:
In a saucepan, bring the vinegar, water, orange juice, salt and sugar to a boil and cook until the sugar and salt dissolve. Add the onion and return to a boil. Remove the pan from the heat. Allow the mixture to come to room temperature and then transfer it to a container and refrigerate for at least 1 hour.
To prepare chilaquiles:
In a saucepan, heat mole sauce until smooth. Do not reduce or allow to thicken. Add the tortillas to the sauce and gently mix it until each piece is coated. Transfer to a baking pan and bake at 350 degrees for 25 minutes. Transfer to a serving plate and top with cheese, crema, pickled red onions and chopped cilantro.
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