Chilaquiles

I love Mexican food, and grew up eating it all of the time. Chilaquiles (chee la kee les) is a very simple, and popular dish. Great for not only lunch and dinner, but definitely breakfast too! It consists of cooking dried corn tortillas, salsa rojo, eggs, and anything else you'd like to add. It's sort of like a Mexican breakfast version of "Bubble and Squeek", or a kitchen sink dish. I wanted to clean it up a bit, adding the egg on top, and accompanying it with a Catalina bean puree, and homemade queso fresco rolled in cilantro. 

Add your own twist on it. At home, I add potatoes, beans, whatever it is I can find. sometimes cheese too! It doesn't have to be exactly like mine. I'm giving you my version of it, and my sauce recipe. Use what YOU like. Be creative. My recipes are guidelines for you to conduct your own creativity. Always remember that! 

I will have to save the queso fresco tutorial for another day, and will get around to it (very simple). For now, here is a recipe for chilaquiles: 

Ingredients: 

6 medium corn tortillas cut into strips (dried out over night)

salsa rojo (recipe below)

white onion

Kosher salt

Canola Oil

Fried egg (optional)

In a larger skillet, add a little oil, and cook diced onions until translucent, add tortilla strips, cook until slightly crispy (not like a chip) and finish with sauce. Adjust seasoning if needed. Set aside and let set up. The tortillas will absorb some of that amazing sauce. I use canola oil because it is neutral in flavor. Some prefer corn oil. Personally, I suggest canola! Corn oil tends to make dishes, especially corn dishes, taste heavy. If that makes any sense! 

Salsa Rojo:

6 Roma tomatoes (fresh)

3 cloves garlic 

Mexican oregano (to taste)

2 ancho chilies (soaked overnight)

1 Guajillo chile dried (soaked over night)

Kosher Salt to taste

For the salsa rojo, stew tomatoes, garlic until fork tender. Traditionally, stems, seeds, and all (no garlic husks) Blend in with soaked chiles, oregano, and lightly season. 

Strain, and in a saucepan on low heat, reduce. Adjust seasoning. Set aside. 

Catalina Bean Puree:

I prefer dried beans, they'll taste much better than canned, but use what you have, or what you'd like. If dried, soak over night. Change water, simmer for 3-4 hours per pound. Cool down. In a blender, puree beans, charred garlic (optional for Spanish influence), gently drizzle in olive oil to emulsify. Strain, reduce, adjust seasoning. You will be left with a very lovely, velvety puree. 

How to Properly Fry an Egg:

In order to avoid toasty eggs (if you like them toasty, go for it) use clarified butter. This is easy and necessary! Take a stick of butter, in a heat safe glass bowl, over a double boiler. Skim off milk solids. Strain if needed. You're left with the fat, which will increase your smoke point dramatically, which will prevent burning! Gently in a low heat, small non stick pan, add your egg. 

Remember, the fresher your egg, the less likely it will break when transferring, and the less likely the egg yolk will break when cracking open! 

Add with queso fresco gently rolled in minced cilantro (no stems guys) and of course, gently season your egg with a little Kosher salt. 

Pop open your egg, and mix with chilaquiles to make a lovely sauce. Yes, it is cooked, and safe. If you're uncomfortable with over easy eggs, by all means, cook to your preference! 

Enjoy!