The real breakfast of champions…after they’ve gone off their training diet

chilaquiles with fried egg, cilantro, scallions, and avocado.

chilaquiles with fried egg, cilantro, scallions, and avocado.

I love Latin American cuisines particularly Mexican food. One of my favorite dishes and one that’s a bit obscure here in the states is called Chilaquiles. Chilaquiles is a perfect dish for using up leftovers like chicken, salsa (I’ve included my green salsa recipe below) and corn tortillas. Its also a great dish for a buffet or brunch and can easily be extended by adding more tortillas and more vegetables.

The concept of chilaquiles is pretty simple, its just designed to be a filling dish to get you through the work day. It starts out with onions, chilies and garlic sautéed in a frying pan. Once the vegetables have softened add fried corn tortillas, they can be in the form of chips or leftover taco shells, whatever you have around. Add meat like shredded chicken or pork and then the salsa of your choice. Cook until the tortillas have softened up and the salsa is heated through.

Popular serving options are to top with cheese like cotija or queso fresco, crumbled feta is a good substitution for both, mexican crema which is similar to sour cream or creme fraiche, diced onions, cilantro, fried or scrambled eggs, and avocado slices.

Recipe
1 medium onion diced
1 diced jalapeño (optional)
1 small can of diced green chilies (drained)
3 diced cloves of garlic
3/4 cup crushed tortilla chips per person
1/2 cup shredded meat per person
1 egg per person
1/2 cup cheese
3/4 cup salsa per person
salt and pepper to taste

In a large sauté pan over medium high heat, heat 1 TBS of cooking oil add the onions, garlic, jalapeños and green chilies and cook until the onions are soften. Then add the meat, tortillas and cook for 3 minutes until the meat is heated, add the salsa turn down to medium and simmer. In a separate pan, heat up 1 TBS of oil and cook the eggs. If you’re serving this for a lot of folks, I’d suggest scrambling the eggs and having them on the side.

Sam’s Salsa Verde
6 Large Tomatillos, peeled rinsed and cut into quarters
4 Jalapeños stems removed and cut in half
2 Medium onions peeled and cut into quarters
1 head of garlic, with the cloves peeled
2 limes (juiced)
1 bunch of cilantro
1 bunch of scallions greens and whites chopped
2 TBS olive oil
Salt to taste

Pre-heat the oven to 400Fº, place the tomatillos, jalapeños, onions and garlic on a foil lined cookie sheet and drizzle with the olive oil. Roast the veggies in the oven for 10 minutes. Remove from the oven and let cool for an hour. Once the veggies have cooled, blend all the ingredients in a blender until everything is incorporated.

There’s a similar dish called Migas that’s popular in the Southwest, its basically the same ingredients, but they’re all incorporated into scrambled eggs. I’ll cover that at some other time.

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