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 weekend brunch. Heck, it is even good for dinner.
This recipe 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, and not flavorful. What does one do when they want to jump a plane to Mexico, just to eat Chilaquiles? Make it at home.
While we are in detox mode this week, I thought I’d pull some favorite recipes that we have not shared here before. Detox has gone well, though we do have to come “clean” we cheated BIG time over the weekend. Friday night we decided to catch a movie at the newly opened New Parkway Theatre. 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? We are WEAK! Saturday rolled around after and we cheated again. We had dinner with some friends, and they cook very well, which means we ate very well. Back to week two of detox.
Let’s talk about this recipe as it is about to become your weekend breakfast or brunch treat. What exactly are Chilaquiles? They are a traditional peasant breakfast dish that is made with crispy tortilla as well as a rich tomato based sauce made with tomatoes, onions, peppers and chorizo. Eggs are optional but we always like to add a poached egg to our homemade chilaquiles as that is how we enjoyed them in Mexico. The few times we had enjoyed while traveling in Mexico they are also served alongside refried beans which is fantastic too!
- There are a few steps involved and if I want to save time in the morning I fry the tortillas the day before and then crisp them up in the oven while I am making the sauce.
- Food Processor
- Two large frying pans
- Baking Sheet
- Baking Dish
Recipe: Homemade Chilaquiles
** serves 4
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
4 eggs (if poached) 8 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.