Tuesday, September 21, 2010

Chilaquiles: Mexican Hangover Cure

Sunday morning, after our big BBQ and wine and beer night, I made chilaquiles for brunch.  The basic components are lefttovers from the previous night, including salsa, tortillas, black beans, cilantro, red onion so everything was already prepped and it was very quick to make, plus I got to clean out my fridge a bit.  I hate little scraps of leftovers, although I'm always loathe to throw out food.  My only deviation from most chilaquiles recipes is that I did not fry the tortillas first.  I didn't want to the extra oil, although I think by not frying them, the tortillas fell apart more easily.  It didn't really matter, while it wasn't as aesthetically pleasing, it still tasted good.  It really hit the spot after a late night: the warm tortillas soaked in spicy salsa (I used both the roasted tomatillo as well as roasted tomato salsa), with the fried egg that just oozed over everything, sharp cotija cheese, creamy beans and some freshness from cilantro and red onion.

Chilaquiles with Salsa Verde and Salsa Rojo:
  • Fry two eggs in a separate non-stick pan
  • While the eggs are frying, heat up enough salsa in a pan to completely cover the bottom
  • When the salsa is warm, dip the tortilla in the salsa, letting it sit submerged in the salsa for a few minutes, flipping once
  • Roll up the tortilla and put it on a plate, and repeat with more tortillas
  • Pour the remaining salsa over the finished rolled up tortilla, top with the two fried eggs, rinsed black beans, crumbled cotija cheese, and minced red onion and cilantro

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