For the chilaquiles: Preheat your oven to 300 degrees. In a large (4-quart) pot, heat the oil over medium-high. Add about 2/3 of the onion and cook, stirring regularly, until richly browned, 8 to 10 minutes. Add the salsa and broth and bring to a rolling boil. Turn off the heat and stir in 2/3 of the shredded cheese.
Pour the chips into a 13x9 inch baking dish and cover with the sauce, gently pressing the chips into the sauce, breaking up larger pieces, so that all of the chips are coated. Sprinkle with the remaining 1/3 of the shredded cheese. Cover the baking dish with foil, being careful not to let the top of the chips touch the foil. Slide into the hot oven to heat through, 8 to 10 minutes. When the chilaquiles are bubbling, remove from the oven, drizzle with the crema and sprinkle with the remaining onion. Top with the queso aňejo and cilantro, and the optional sunny side up eggs. Serve without hesitation.
For the micheladas: Moisten the rim of a pint beer glass (or mug) with the cut side of the lime half. Spread coarse salt on a small plate, then upend the glass into the salt to crust the rim. Fill half full of ice and pour in the lime juice, followed by the beer. If you (or your guests) want, add hot sauce, Worcestershire and/or Jugo Maggi; stir just enough to combine everything. It’s time to enjoy what a Michelada is all about.
Hello Rick I’m going to make this recipe and the drink to.
3cupsFrontera Roasted tomatillo Salsa (1 ½ 16-ounce jars) or homemade (recipe below)
Where is the recipe for the homemade tomatillo salsa? It is not “below”.
Great catch, Dwight. We fixed the link, which now takes you to the Roasted Tomatillo Salsa recipe page, where there’s also helpful how-to YouTube video. Thanks!
Tomatillo salsa in the ingredients list has a link to the recipe.
well darn, I think every friend of yours on Facebook in the St Louis area bought the stores out of your roasted tomatillo salsa! I’ll have to make do with some “off” brand! looking forward to it though!
Hey Di! Not too late to make your own! Here’s the recipe. It’s easy. We promise!
What, no tomato juice or bloody mary mx in the michelada? Sure tastes like it’s in it, to me.
This is a total 420 meal!! I can’t wait for tonight!! Happy new year and 2017 everyone!!
My wife and I are big fans…. we love your shows and watch every time we can!
Happy new year ro you and your family!!! Cheeers
I love the way you make your michelada that’s exactly how I’ve always had mine. I now live in AZ and everyone makes it with clamato. They look at me like I’m crazy when I ask to hold the clamato and add more lime.