Chilaquiles! I absolutely Love them! Yet another tortilla or corn masa based recipe that is fairly inexpensive to prepare. You can go simple with the chilaquiles by garnishing with Mexican crema and crumbled queso fresco or add your favorite protein, like bistec! Either way, just make sure you are preparing your own thick totopos(tortilla chips) or find a good quality store bought thick chip.
Love In The Shape Of A Tortilla!
I believe with all my heart that many of us express our love through cooking. Cooking instantly makes me happy, relaxes me when I feel stressed. I love the expression on peoples face when you serve them up a home cooked meal. Love on a plate. My new cookbook, Love in the Shape of a Tortilla, launched this week and is now available. The biggest inspiration for most of the recipes were my parents, Ramiro and Blanca Mendez. The countless hours, days and years that mom cooked for her family. Dad cooked too, but made a big mess in the kitchen, lol! This delicious recipe is one of the many homestyle Mexican recipes featured in the new cookbook. Get your copy here!
Choosing The Cookbook Cover!
When I was asked to work on the second cookbook, my mind began to race! Which recipes will I choose? And what will the cover be? What will I say? So many things to think about, but I am really happy with how it turned out. Both corn and flour tortillas played a big role in my life. Many of you know that my dad, Ramiro built commercial corn tortilla machinery for many years. My siblings and I learned all about corn tortillas and how they were prepared. We learned how the machinery worked from all of dad’s stories. When I think back on those days, I feel nostalgic, a little sad, but feel lots of love. To me the tortilla represents love.
Get Into The Habit Of Preparing A Few Salsa Recipes!
I always have 2-4 different homemade salsas in my refrigerator at all times. When I get the craving for dishes like this, it helps! The second cookbook is the perfect pair for my first cookbook, Mexican Salsa. Both books feature recipes that I use all of the time.
Chilaquiles Are Delicious Any Time Of The Day!
Whether it’s breakfast, brunch, lunch or dinner, this is a tasty option! It satisfies many of my favorite cravings. I enjoy my chilaquiles still a bit crunchy, but soft in some spots. My favorite is with arrachera, skirt steak on top and a sunny side up egg! Now I am getting hungry again! I’m still on the fence about red or green salsa, but leaning towards the spicy red salsa on this recipe.
Three Tasty Options!
First choice, for me, is to prepare homemade corn tortillas. After I cook them, I slice them and let them dry for a few hours before frying them. Second choice, use a good quality store bought corn tortilla for preparing chips. Drying them out overnight will yield a fast frying chip that absorbs less oil. Third choice is to use a good thick corn tortilla chip. Preferably from a tortilla factory if possible.
- 6 corn tortillas 100 gr
- 1 3/4 cups avocado or vegetable oil
- 6 Roma tomatoes 1.6 lbs
- 0.2 oz dried chile de arbol
- 1 oz fresh serrano peppers
- 0.4 oz fresh garlic
- 2.2 oz white onion
- 4 ½ c water
- 2 tsps. Salt
- 2 large eggs
- 1/4 tsp. Salt
- 1/8 tsp. pepper
- 1 ½ tbsps. Onion finely diced
- ¼ cup queso fresco crumbled
- ¼ cup Mexican crema
- 1 tbsp. cilantro finely chopped
- 6 oz avocado slices
- Preheat 1 ½ cups of oil in a medium skillet at medium for 5-6 minutes. Slice the corn tortillas into wedges. Fry the tortillas for 7 minutes, turning as needed. Transfer to a plate lined with paper towels. Set it aside.
- Wash tomatoes and serrano peppers. In a medium pot, fill halfway with water. Bring to a simmer at medium heat. Carefully remove the stems from the serrano peppers and chili de arbol peppers. Score an X on the bottom of tomatoes. When water comes up to a light simmer, add the serrano peppers, chili de arbol peppers and tomatoes. Cook for 10 minutes or until skins from tomatoes start to pull away.
- Transfer tomatoes to a plate and let cool for 5 minutes. After 5 minutes, carefully peel the skin away from the tomatoes and discard the skin. Transfer tomatoes and all the juices on plate to the blender. Also, to the blender add the serrano peppers, onion, garlic, 1/3 cup of the cooking water and 1 ½ tsps. of salt. Blend on high until smooth, Set aside.
- In a saucepan, preheat 2 tbsps. of oil at medium heat for a few minutes.
- Once oil is hot, pour in the salsa from the blender jar. Stir well to combine. Reduce heat and continue cooking for 10 minutes. Taste for salt. Set it aside.
- In a separate small nonstick skillet at medium heat, add 2 tablespoons of oil. Crack the eggs into skillet. Season lightly with salt and pepper. Cover skillet with lid and cook eggs while you finish preparing the chilaquiles.
- Remove oil from the skillet. In that same skillet, at medium heat, add the fried chips. Pour in 6-7 ounces of salsa. Stir well to combine until all the chips are evenly coated. Reduce heat slightly and cook for 3-4 minutes.
- Transfer chilaquiles to a large plate. Top with fried egg, onions, queso fresco, crema, cilantro, avocado and a pinch of salt. Enjoy!