chilaquiles

Down, down in the basement

We hear the sound of machines

I, I, I’m driving in circles

Come to my senses sometimes

Why, why, why, why start it over?

Nothing was lost, everthings free

I don’t care how impossible it seems

“Girlfriend is Better” by The Talking Heads

It’s Sunday morning, you’re in the mood to cook, you’re sick of pancakes and scrambled eggs. How about something different?

Chilaquiles is a Mexican recipe that is basically soggy tortilla chips in a red sauce that is covered with cheese. Soggy isn’t a good culinary word is it? How about softened tortilla chips? Anyways, this recipe would go great as a morning brunch with some eggs (or for dinner).  If you don’t feel like frying the chips just buy a bag of thick corn tortilla chips. This makes a spicy sauce, you could probably cut back on the chipotles if you don’t want it so spicy.  I think the sour cream does an excellent job of masking some of that heat though.

Oh yeah, don’t let the picture gross you out, I didn’t get to take the picture until the cheese got cold, blame it on the baby…

Adapted From Saveur Magazine

Ingredients:

6 plum or Roma tomatoes, cored
2 cloves garlic, unpeeled
1 jalapeno, halved and seeded
1 white onion, quartered
2 tablespoons vegetable oil
4 chipotle chiles en adobo (canned)
4 oz. tomato sauce
1/3 cup cilantro leaves
2 tablespoons sesame seeds, toasted
½ teaspoon dried oregano
10 (6 inch) corn tortillas cut into triangles (about 50 chips)
6 oz. Mexican beef chorizo, removed from casing
4 oz. jack cheese, shredded (I used something marketed as Mexican quesadilla cheese)
Salt to taste
Sour cream and cilantro for garnish
Scrambled or fried eggs (optional)

Directions:

1. Fry tortillas in 1 inch of vegetable oil until light brown, lightly season with salt
2. Preheat broiler in oven
3. In a bowl, toss tomatoes, garlic, jalapeno, onion, and vegetable oil, place on a baking sheet and place in oven, char the tomatoes and vegetables on all sides
4. Place vegetables in a blender with chipotles, tomato sauce, cilantro, toasted sesame seeds, oregano, and ¼ cup water, puree for about 1 minute
5. In a large skillet, over medium-high heat, brown and crumble chorizo, add vegetable mixture, stir until incorporated
6. Add tortillas mix until just soft about 2-3 minutes, season with salt
7. Turn off the heat, top with cheese and cover skillet with aluminum foil until the cheese has melted
8. Top with cilantro and sour cream and serve with eggs

Advertisement