Maria strikes again.
First, let me say: I’m pretty sure I was Mexican in a past life. Or Italian. Or at least something equally as exotic. And then Maria goes and teaches me to make things like chicken mole and chilaquiles, and I’m a lost cause. You guys. I LOVE chilaquiles. I must eat these a few times a month — a perfect weekend in my house involves chicken mole for dinner, followed by chilaquiles the next morning for breakfast to use up any leftovers. You can serve them with salsa verde, red salsa, mole…anything you want. Get creative!
They are also the perfect hangover food.
Not that I ever drink so much alcohol as to be hungover. I’m far too classy for that.
- Tortilla chips — alternatively, you can deep-fry stale tortillas. However, if you’re doing this while hungover, then you’re an overachiever. And I don’t like you.
- 2 cups salsa verde, or 1 cup of green and 1 cup of red salsa — I prefer to use 2 7-ounce cans of Embasa
- 4 eggs
- 2 or so cups leftover pinto beans
- crema (Mexican-style sour cream) or regular sour cream
- 1/2 cup cotija cheese
- sliced avocado
- Sauteed chorizo (optional)
- Leftover mole (optional)
Add your salsa verde to a small saucepan and simmer over medium heat until hot. You may need to add a couple tablespoons of water to the salsa to even out the saltiness. In the meantime, fry or scramble the eggs until cooked to your liking. Re-heat the beans either on the stove or in the microwave and then divide eggs and beans between two plates.
To assemble the chilaquiles, spread your tortilla chips out on the same plate as the beans and eggs. Top with the hot salsa, cheese, crema, chorizo (if you made it), and sliced avocado. Traditionally, the chips should be slightly soggy, so don’t worry if they seem to be wilting under the hot salsa.
Serve with fresh orange juice and then go back to bed to nurse your hangover.
Yields: 2 servings — if you want to feed more people, just double or triple the recipe
Recipe from: the ever-talented Maria