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 Homemade Chilaquiles is an old favorite. We love enjoying this dish for breakfast or a weekend brunch. Heck, it is even good for dinner.
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? Why not make the recipe for homemade chilaquiles at home to enjoy over and over again. Or at least until that next trip to Mexico!
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.
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
1/4 cup water
4 pork or beef chorizo
8 tortillas, cut into squares
¼ cup canola oil
5 eggs (if poached) 7 eggs (if scrambled)
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.
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.
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.