The best breakfast-brunch-lunch-dinner-ever is a plate of chilaquiles.
I'm not sure where my love affair with chilaquiles came from. I grew up in a community with a fair amount of people from Mexico but had never even heard of them (chilaquiles, not Mexicans). It's one of those home cook secrets/peasant-style dishes found in every culture where you have leftover this and a scrap of that and make something absolutely delicious and comforting. I can't contain how stoked I am.
The first time I heard about this dish, I think, was from an old roommate of mine (of San Diego/Mexican descent) and I decided to try out the dish at Eat Records where I moonlighted as a guest brunch chef on the weekends. I made huge casserole dishes of the good stuff and baked eggs on top. Baking eggs are a little fussy for me on the weekends where I want to cook brunch fast and inhale it even faster. I'm really not a beast, I just love to eat.
The basic elements of chilaquiles consist of torn up corn tortillas (preferably not fresh) fried to a crisp then tossed into a pan with red or green sauce and topped with eggs or meats and little goodies like avocado, cheese, sour cream, raw onions...whatever fits your fancy. I prefer the green variety. There is no science to this recipe just whatever you have around and your personal taste. I guess it could suck if you have bad taste, but that's your problem. Don't blame the chilaquiles.
Chilaquiles Verde
Serves one
2 tablespoons canola or corn oil
2-6 in. corn tortillas (I used blue ones); cut into eight triangles
1/2 small onion, chopped on the fine side, set aside a little more for finishing
1/2 jalapeno with seeds, sliced
1/2 cup - or more - of jarred salsa verde, Goya is always a solid choice
1/2 avocado, sliced or cubed
1/2 cup egg whites (all I had)
small handful shredded cheddar cheese
small handful of chopped cilantro
salt & pepper
Start off by heating a heavy, medium sized pan over high heat. Add oil and test to see if it's hot enough by putting a little piece of tortilla in the pan. If it sizzles then put tortilla pieces in the pan on one layer. You'll probably have to do two batches unless you're using a monster-sized pan. Fry until they poof up and get crispy like chips, then set aside on some paper towels to drain. Next, throw the onions and jalapenos in the same pan but make sure to turn the heat WAY down, to low-medium. Stir around until they soften and then add the salsa. Simmer until everything is nice and hot, and add the chips back in. You want the chips softened with a little crunch left. Put the mixture to one side of the pan, and make a little area to scramble you eggs. Season the eggs with salt and pepper, and cook until they're done to your liking. Take one big stir and then put in a shallow bowl or plate. Top with cheese, cilantro, onions, and avocado. Hot Damn.
