Another attack of food writing /food photography taking control of our will to cook! Look at this photo and recipe. Am I wrong, or are you now compelled to make it? It haunted my imagination until I was able to do so.
So look at the link, and then look at this picture. Yeah, I’d say we freaking nailed it.
I’ve lived in Texas my whole life, but I’d never heard of chilaquiles. Basically, its tortilla chips, tossed until semi-soggy with a Mexican red sauce, layered with cheese and broiled until melty. The egg on top is of debated authenticity, but it played a big role in selling me on this.
We skipped making our own tortilla chips, and in retrospect, we’d recommend making the sauce the night before.
Rehydrating dried guajillo chiles in boiling water. Oh yeah, this is some authentic stuff.
Tomatoes, onion, jalapeno, paprika, guajillo chiles along with some reserved liquid. Puree!
Sauce gets cooked for about 15 minutes and then just a little honey is added, along with salt and pepper.
The chips get tossed with a little sauce, place in a skillet, topped with Monterrey jack and queso fresco, then more chips more cheese and more sauce. Like a mexican breakfast lasagna. Then it gets broiled until melty.
On top… a beautifully poached (rather than fried) egg. My wife had to sneak out in the middle of the night to get them!
The recipe warns that the garnishes are key, and I can see why. The white onion, radish, lime, and cilantro add more than color… they add a ton of flavor. ¡Vámonos Amigos! Make Chilaquiles! And yes, you can have milks with it.
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