TGIF! I had a great week, and I thought it would be nice to end it with a story and recipe to go along. So here it is:
Last year my boyfriend and I traveled to Tulum, Mexico. Now I probably shouldn’t say this, but Tulum is amazing! It is kind of a secret spot, so don’t tell too many other people 🙂 To give you an idea of how amazing it was, here is a picture of the perfection!
Back to my story… We decided to venture out into town for breakfast one day before going to the Mayan Ruins. We stopped at this small restaurant, sorry I cannot remember the name. As I looked at the menu, everything looked great. But I wanted to try something new. I saw Chilaquiles on the menu, it said: Tortilla Chips, Chicken or Pork, Fried Egg, Red or Green Salsa. My first thought was, Chicken for Breakfast?? I dunno? But we were on vacation, so I ordered it. Oh my goodness was this an amazing meal! I still think about it to this day. It is so simple, but so delicious. I had it 2 other times while we were there, luckily our hotel made it too! The flavors and textures are perfect, and there are so many different variations, you can have fun with it! So here is a recipe for traditional Chilaquiles, Enjoy!
- 6 plum tomatoes, halved lengthwise
- 1 jalapeno pepper, halved lengthwise (remove seeds for less heat)
- 1 white onion, quartered
- 2 cloves garlic, unpeeled
- 2 tablespoons vegetable oil, plus more for frying
- 12 corn tortillas, each cut into 8 wedges
- Kosher salt
- 1 tablespoon sesame seeds
- 1/2 teaspoon dried oregano
- 3 tablespoons ancho chile powder
- 1 bunch cilantro, stems and leaves separated
- 1 rotisserie chicken, skin removed, meat shredded
- 1 cup low-sodium chicken broth
- 6 large eggs
- 1/2 cup grated cotija cheese 6 radishes, thinly sliced
- 1/3 cup Mexican crema or sour cream (optional)
Preheat the broiler. Place the tomatoes and jalapeno cut-side down on a foil-lined broiler pan. Add the onion and garlic and broil until blackened, 7 to 10 minutes. Peel the garlic.
Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Fry the tortillas in batches until light brown, about 1 minute. Remove with a slotted spoon and drain on paper towels; season lightly with salt while still hot.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sesame seeds and toast until golden, 2 to 3 minutes. Transfer to a blender along with the broiled vegetables, oregano, chile powder, 1 teaspoon salt and the cilantro stems. Puree until smooth.
Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the puree and cook, stirring often, until thickened, 8 to 10 minutes. (Partially cover the skillet if the sauce starts to splatter.) Reduce the heat to medium. Add the chicken and broth and heat through, 3 to 4 minutes. Fold in the tortillas and cook until softened, about 1 minute. Keep warm while you fry the eggs.
Divide the chilaquiles among plates. Top with the eggs, cheese, radishes and cilantro leaves. Drizzle with crema, if desired.
Nina Holmes- Y. Lo Epicure