

While we are in detox mode this week, I thought I’d pull some favorite recipes that we have not shared here before. So, the detox has gone really well, though we do have to come “clean” we checked BIG time over the weekend. Friday night we decided to catch a movie at the newly opened New Parkway Theatre. Now, catching a movie sounds simple enough, right? Not so easy when you are able to lounge on couches, eat pizza and drink pitchers of beer. When was the last time you had a pitcher of beer? Exactly …. we are WEAK! Then Saturday rolled around, after we rolled out of bed …. we cheated again. We had dinner with some good friends, and she is a killer chef, so we ate. We ate well. Very well. Now, we are back at week two of detox.
Now, I am itching to get back in the kitchen, but am being good, by not cooking up any new recipes until we are finished with week two of detox. This recipe for Chilaquiles is an old favorite. We love noshing on this dish for breakfast or a weekend brunch. It is spicy, savory and full of deliciousness. We were first introduced to Chilaquiles during a trip to Sayulita; we ate is every day for a week. Once home we searched for it, and it was hard to find anything close to what we had. Most of the versions were soupy, not too flavorful. What does one do when they want to jump a plane to Mexico, just to eat Chilaquiles? They make the recipe at home to enjoy, over and over again. Or at least until that next trip to Mexico!
** this recipe was inspired by a trip to Sayulita and Saveur.




Ingredients
- 7 dry farmed or plum tomatoes, cut into quarters
- 1 medium white onion, cut into quarters
- 5 cloves of garlic, peeled
- 1 jalapeño, seeded
- 1 tablespoons canola oil
- 6 canned chipotle chiles en adobo
- 2 tablespoons fresh cilantro
- 1 teaspoon fresh oregano
- ? cup water
- 4 pork or beef chorizo
- 8 tortillas, cut into squares
- ¼ cup canola oil
- 5 eggs (if poached) 7 eggs (if scrambled)
Instructions
- Preheat the oven to 425.
- Place the tomatoes, onion, garlic and jalapeno on a cookie sheet.
- Drizzle with 1 tablespoon of canola oil. Using your hands lightly toss.
- Slide into the oven and bake for 30 minutes.
- Stir.
- Cook for another 30 minutes.
- Remove from the oven and let cool.
- Place the roasted mixture into a food processor.
- Add the chipotle chiles, cilantro, oregano and water.
- Process until well blended. Set aside.
- Remove the casings from the chorizo.
- Crumble the meat into a medium sized saucepan.
- Cook over medium low heat until lightly browned; about 6 – 8 minutes.
- Add the sauce. Stir. Lower heat to a low-simmer.
- Simmer for 30 minutes.
- Preheat the oven to 350.
- Place the 1/4 cup of canola oil into a shallow frying pan.
- Heat over medium-low heat.
- Add the tortilla squares in batches and fry until golden brown; about 2 – 3 minutes per side.
- Remove and place onto a paper towel, blot well.
- Repeat.
- Once all the squares are fried, place them on a cookie sheet and slide into the oven.
- Let crisp for 10 – 15 minutes.
- Remove from the oven.
- Keep the oven heated to 350.
- Place the tortillas into an oven proof dish.
- Pour the sauce over the top.
- Gently mix with a spatula.
- Slide into the oven and bake for 15 minutes.
- While the chilaquiles are baking prepare the eggs to your liking.
- This dish is wonderful with poached or scrambled eggs.







12 comments
I recently had these in a restaurant here in Chicago and loved them! I can’t wait to try your recipe–the ultimate comfort food for sure!
OMG how did you mange to make messy food look so gorgeous?! This favors are absolutely up my alley. I will probably make the beef version. Perfect game day and forget detox!
[...] twice, and hard. Like I said, I am not going to lie. The weekends were not good to us. The first weekend we went out for a movie, to a theatre that serves pitchers of beer ! When was the last time you [...]
Oh more comfort food … so need this. Yeah so typical … while you detox … you indulge us with divine food!
Chilaquiles are a staple of my life.An soul satisfying comfort food.I’ve never seen this version of it though,and cant wait to try it!thanks
Made this tonight and it was delicious. Bit of a warning, though: this recipe is HOT! I used five chipotle chilies instead of six and it was pretty much as hot as I could tolerate; it was way too hot for my partner. Next time, I’ll use four chilies and leave out the jalapeno.
I’ve never seen a dish like this before. Beautiful. Glad the detox is going well!
Ugh… our movie theaters stink here. I want a pitcher of beer and lounge chairs! That sounds amazing! I wouldn’t be able to resist either.
Love everything about this chilaquiles recipes. I made my first one just a few months ago (without chorizo… but with lots of avocado). Need to try it again because it’s just so tasty!
Confession: I’ve never had chilaquiles before! GASP! Clearly, I need to make this dish right now! Then jump on a plane to Mexico.
Wowee how can you look at something like this and still stay on detox? You crazy? This looks so delicious – and spicy. My men would go nuts for this.
What type of cleanse are you guys doing? I did one a couple years ago and LOVED it! I really need to start doing them on a more consistent basis. I did Clean by Dr. Junger and will do it again soon but there are SO many options out there. This looks delicious! Maybe I should try it before my cleanse! I love, love spicy food!
I discovered chilaquiles on my trip to Puebla back in June. Wow. Now I can’t wait to make them (and now I want this for breakfast!)