CHILAQUILES CON HUVEOS RECIPE

A Recipe for Broken Up Old Sombrero With Eggs

Here’s a broadly painted video recipe

 

I’m especially fond of Mexican breakfasts somehow eggs, tortillas and salsa just seem to have en affinity for each other. For centuries the Mexican people survived in a subsistence agricultural economy that only recently reached middle class levels in Latin America and about one fifth of the population still lives in poverty. Historically in order to survive you had to be creative with the food source at hand. This construct is an example of a frugal dish I enjoy making even when I don’t have any stale tortillas.  You can make this hearty breakfast with chicken beef, pork or even seafood and it’s really just a form of scrambled eggs mix with crispy tortilla strips that you embellish with sauce and cheese.  You can make the included sauce or just use the ranchero sauce from the huevos ranchero sauce or use a green tomatillo sauce instead. Chilaquiles is also served as a baked casserole without the meats just using the tortillas without any meat and could add a variety of vegetables or beans to the mix for a nice lunch or brunch. You can also just use purchased salsa and top with tweaked bought nacho sauce if guests are unexpected.

2 corn or flour tortillas per person, cut into strips, fried until crispy reserve

4 green spicy chilies or canned chipotle peppers to taste

4 fresh green chilies, fire roasted, steamed, peeled and seeded

4 ounces chopped onion

4 medium tomato, peeled and deseeded and chopped, fire blackened is recommended

1 teaspoon chopped garlic

½ teaspoon ground cumin

2 cups chicken broth

4 ounces cooked protein per person; chicken, carnitas, chorizo, breakfast links, fish or vegetables

2 beaten eggs per person

To taste cilantro and green onion

2 ounces grated cheddar, jack or crumbled queso fresco

 

  1.     Toast chilies in a skillet or directly over a flame, steam, remove seeds and placenta
  2.     Process the chilies, onion, tomato, garlic, cumin and chicken broth
  3.     Simmer the sauce until it reaches a thickened state, remove from heat
  4.     Adjust seasonings with chicken powder and white pepper
  5.     Saute shredded/sliced protein in egg pan
  6.     Add beaten eggs and tortilla strips, stir briefly
  7.     Add 2 ounces of sauce per person, mix,  sprinkle with cheese

You can serve this construct with avocados, diced onions, sour cream and lime wedges and of course some of your own, even store bought table salsa.