Instructions
Mexican Seasoning Blend
Step #2 - To make Mexican Seasoning blend, combine all the ingredient in a small bowl or jar. Cover and give a good shake or use a small whisk to combine.
Roasted Tomato Salsa
Step #4 - Wash and rinse the peppers and tomatoes.
Step #5 - Set oven broiler to high. Peel and quarter the onion. Add Whole Tomatoes, Jalapenos, Serrano, Garlic and quartered up Onion to cooking sheet.
Step #6 - Stick in the oven and allow to char. Be sure to turn vegetables over halfway through cooking. Could take 10-15 minutes.
Step #7 - Allow the peppers to cool, then remove the seeds. I removed the Jalapeno seeds but left the seeds from the Serranos.
Step #8 - Add roasted vegetables, Cilantro, Lime Juice, seasoning and salt to food processor and pulse until you get the consistence you want.
Step #9 - Taste and add more salt and / or seasoning if need. Place in the refrigerator and allow to cool. This really needs to be made a day ahead of time to allow the flavors to develop.
Pickled Jalapenos
Step #11 - Place saucepan on burner then set heat to high. Add Water and Vinegar.
Step #12 - Add Salt and Sugar
Step #13 - Grate two garlic cloves into saucepan
Step #14 - Allow to reach a boil, let boil for 5 minutes
Step #15 - Wash Jalapeno Peppers
Step #16 - Slice peppers
Step #17 - Add sliced peppers to mason jar
Step #18 - Using a funnel, pour hot pickling liquid into mason jar
Step #19 - Seal and allow to cool
Chilaquiles
Step #21 - Add one tablespoon of unsalted butter to skillet and set heat to medium high
Step #22 - Season the Pheasant Breast generously with Salt and Pepper.
Step #23 - Add Pheasant to hot skillet, skin side down. Allow to brown on one side before flipping over.
Step #24 - When the Pheasant reaches an internal temperature of around 155 to 160, turn off heat, then remove the pheasant from hot skillet and allow to rest on a plate.
Step #25 - When the Pheasant has cooled enough to handle, shred the meat and place back in skillet. Add a little more butter, season generously with Mexican Seasoning blend. Set the heat on medium low and allow to warm through.
Step #26 - Gather 4 oven safe plates, I'm using small cast iron skillets, and begin to build Chilaquiles
Step #27 - Start by placing a Tostada in the bottom of each plate.
Step #28 - Add some of the shredded Pheasant meat
Step #29 - Sprinkle with Shredded Cheese
Step #30 - Add a couple spoonfuls of the Roasted Tomato Salsa
Step #31 - Cover with another Tostada, being careful not to press down to hart, as the Tostadas are brittle and break easily.
Step #32 - Sprinkle this layer with more cheese.
Step #33 - Turn oven broiler to HI and placed plates in the oven
Step #34 - Allow the cheese to melt and turn golden brown, being careful not to burn them.
Step #35 - Top this layer with a few more spoonful's of the Roasted Tomato Salsa
Step #36 - Add one tablespoon of unsalted butter or cooking oil to skillet, then set heat to medium.
Step #37 - Add one eggs, one at a time to the skillet and fry. When done, place fried egg on top of Salsa
Step #38 - Garnish with Pickled Jalapenos, Chopped Cilantro, Diced Red Onions, and your favorite Hot Sauce.
Step #39 - Serve
