Normally, I’d preface the recipe with a long story about the history of the dish we’re about to make, but I was i nspired by Google’s daily doodle to write this particular piece. So, instead of a history lesson, I just want to share my favorite, alternative recipe for the powerhouse of a dish that is chilaquiles. Chilaquiles is a top tier breakfast/brunch dish in which you, on purpose, make your tortilla chips soggy with salsa in the pan before adding the finishing touches.
Chilaquiles are such a ubiquitous dish in Mexico yet often misunderstood in other parts of the world. I’m very happy to see this dish finally gaining some steam. Let’s get soggy! Bonus recipe for my favorite plate-finisher, candied jalapenos, otherwise known as cowboy candy.
Trust me, you’re going to want this in your cooking arsenal. 1: Jamón Serrano and Cowboy Candy Tortilla Chips: 6 cups store-bought tortilla chips Sauce: 6-7 Roma tomatoes, roughly chopped 1/2 white onion, chopped 3 cloves garlic, minced 1 jalapeño, chopped 1/2 cup chicken or vegetable broth Juice of one lime 1 tbsp vegetable oil Salt and pepper to taste Toppings: 100g Jamón Serrano, thinly sliced and rolled up tightly to make this dish seem less sloppy 1/2 cup candied jalapeños (recipe below) 1/2 cup crumbled queso fresco or feta cheese 1/4 cup chopped fresh cilantro 1/4 cup thinly sliced red onion 1 avocado, sliced 1/2 cup lime crema (2 parts sour cream, 1 part lime juice) One of two fried eggs (optional) Make the .
