Recipe courtesy of Charlie Sandoval
Print
Total:
1 hr 40 min
Active:
1 hr 40 min
Yield:
4 servings
Level:
Easy

Ingredients

Red or Green Chile Sauce:
  • 30 dried red chiles, such as dried Anaheim or Hatch, or 4 pounds fresh green chiles, such as New Mexico, Hatch or Anaheim
  • 1 1/2 tablespoons garlic powder 
  • 1 1/2 tablespoons table salt 
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour 
Heart Attack:
  • 6 medium Russet potatoes, peeled if desired, shredded
  • 2 tablespoons vegetable oil 
  • 8 ounces shredded Cheddar cheese
  • 8 ounces shredded Monterey Jack cheese
  • 12 large eggs 
  • Butter or oil, for frying the eggs
  • Kosher salt and freshly ground black pepper

Directions

For the chile sauce: If using dried red chiles, remove the stems and seeds¿while removing the seeds is not necessary, it helps to reduce the heat of the sauce. Put the red chiles in a blender or food processor and add enough water to cover. Puree until smooth.

Put the chile puree in a large pot with 10 cups water, the garlic powder and salt and bring to a boil over medium heat.

Meanwhile, heat the oil in a medium skillet over low heat. Whisk the flour into the oil and cook, whisking frequently and carefully, until golden brown and smooth, about 5 minutes.

Add the flour mixture to the chile mixture, whisking thoroughly to make sure there are no lumps. Reduce the heat to low, and cook, stirring occasionally, until the sauce thickens, 15 to 20 minutes. Makes 2 gallons sauce; any extra sauce can be refrigerated for up to 1 week.

If using green chiles, preheat the broiler. Spread the green chiles on a baking sheet and broil, turning occasionally, until the skins are charred and bubbly, 5 to 10 minutes. When cool enough to handle, remove the stems and skins. Again, if you want a milder sauce remove the seeds, if hotter, keep them. Chop the chiles, puree with 10 cups water, and then continue as directed above.

For the Heart Attack: Preheat the oven at 350 degrees F. Put the shredded potatoes in a large pot with water to cover and bring to a boil over high heat. Once boiling, remove the pot from the heat and let the potatoes sit in the water for 10 minutes. Drain and pat dry.

Heat a large skillet over medium-high heat, add the oil, spread the potatoes in the pan and cook without pressing too much or stirring, until golden-brown and crisp on the bottom, about 5 minutes. Flip and cook until the second side is golden brown and crisp, about 5 minutes.

Transfer the potatoes to a baking dish, smother with red or green chile sauce, top with the Cheddar and Monterey Jack and bake until hot and the cheese is melted, 15 to 20 minutes.

Meanwhile, fry the eggs in butter to desired doneness. (Sunny-side up or over-easy are recommended.) Top the potatoes with the fried eggs, season with salt and pepper, and serve hot. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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