Food We Like: Chilaquiles

We always joke about how we only ever make two kinds of food: Italian and Mexican. Andrew learned how to cook from his Italian grandma, and I may be as white as they come, but I grew up in Southern California and my family has a serious love for tacos, enchiladas, burritos, etc. So of course, one of my favorite breakfast foods is chilaquiles.

Chilaquiles
It doesn’t look the most appetizing, but I swear it’s delicious

I don’t know what it is about having tortilla chips smothered in enchilada sauce in the morning, but it just starts my day off right. Andrew’s been intrigued by my love for this food (I order it whenever we go to brunch and it’s an option), so we tried our hand at making our own and it’s become a weekend breakfast staple.

Ingredients:

  • Stale tortilla chips OR stale corn tortillas that have been fried in some vegetable oil* (see tips for details)
  • Green chili enchilada sauce (it can also be made with red, but we prefer green)
  • Black beans
  • Fried eggs
  • Cheese — most recipes call for white, but we use colby jack more often than not
  • Sour cream
  • Whatever else you feel like adding, this isn’t a fancy frou-frou dish

Directions:

  • Depending on what you use for tortillas, step 1 is either cutting up your tortillas into manageable pieces and frying them in oil OR putting your tortilla chips in a pan, pouring in green chili sauce and cooking them over medium heat while mixing them around the sauce. Add the beans shortly after and continue mixing them around. Do this until it’s warmed through and everything is fully coated.
  • Step 2: While you’re doing this, crack a couple of eggs into a pan and fry them.

Fried Eggs

  • Step 3: Turn off the heat and add the eggs, once they’re done cooking.
  • Step 4: Put the grated cheese on the mixture. Let it melt just a little bit, and then dish it out however you wish. (Since it’s just me and Andrew, we put it in a big bowl and go family style.)
Cheese on Chilaquiles
This one’s for Andrew.
  • Step 5: Add spices or whatever you want. We just add in some sour cream.

Sour Cream Chilaquiles

*TIPS FOR TORTILLAS/TORTILLA CHIPS*

This thing is pretty heavy and coated in lots of sauce, so you’ll want tortilla chips that won’t disintegrate easily. That means no thin Tostitos or anything like that. Get some nice, thick chips with some weight.

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