We've got a lot of chiles growing in our garden. What can we make with them, besides salsa? On a recent trip to Ensenada, Mexico, we had some delicious chilaquiles for breakfast. I was determined to recreate them when we got home.
Here’s how I did it:
INGREDIENTS –
Corn tortillas – 3
4 tablespoons olive or canola oil (or blend them like we did)
Green onions – 1
Chili peppers – 3
El Pato sauce – one can (7 oz.)
Crema Mexicana – 2 tablespoons (one per serving – can substitute sour cream if you can’t get this)
Cotija cheese – 2 oz (one per serving – can substitute jack cheese if unavailable)
4 eggs (2 per serving)
Take three corn tortillas and cut them into wedges, eight wedges per tortilla. In a large frying pan, heat up 3 tablespoons of oil on medium-high heat…we use a blend of canola and olive oil. When the oil is very hot, fry the tortilla wedges for 2-3 minutes on each side. Remove and set aside – they should be nice and crispy. Congratulations, you’ve just made homemade tortilla chips.
Now, chop up one stalk of green onion nice and fine. Get three or four fairly hot chiles and chop them up too. I use 3 serrano and one Thai chile from our garden. Put one tablespoon of oil in a small sauce pan on medium heat. Saute the onions and chiles for around 8 minutes. Pour in one can of El Pato tomato salsa. Turn heat to medium-low and simmer for 5-10 minutes, stirring occasionally.
Cook up four eggs (two for each serving) in your preferred style. For chilaquiles, I like over easy. Put half of the tortilla chips on one plate, the other half on another. Pour the sauce over the chips, then some Mexican crema on top of that. Put two eggs on top of each pile of chips and sauce, crumble up some cotija cheese, sprinkle on top and serve immediately as the chips will grow soggy if you wait too long.
You should end up with something looking like the picture at the top of this post and tasting delicious.
Darryl
Copyright 2013 - Darryl Musick
All Rights Reserved
No comments:
Post a Comment