I’m going to be upfront with you and let you know that I am a big fan of Mexican food. There is something to be said about the ingredients that make up the diverse flavors of any Mexican dish. I’m not referring to your plate of typical standard fair that you typically see at your neighborhood ‘Mexican’ restaurant. You know, the burrito, the standard taco. You know those restaurants that you commonly see the average Caucasian frequenting and thinking it is the ‘best Mexican food ever!’, but you never see a Latino person eating in that restaurant. There is something to be said about authentic Mexican food, be it a taco, a burrito, a torta. If you put up real authentic Mexican food to that of your standard fair, and trust me, you might never revisit that neighborhood, so called ‘Mexican’ restaraunt ever again.
Enough said on that one.
For those of you coming off of Cinco de Mayo, meaning, coming off of all of those delicious margaritas, and tequila shots, this breakfast (or lunch) plate is right up your alley, and geared to cure that hangover. The Mexican Chilaquiles is plate full of spicy textures that get awaken your pallet and mind, and will keep you coming back for more. This is a traditional Mexican dish cooked with day old corn tortillas, fresh salsa verde, and topped with chicken or fried egg. This is a must have!
- 1 cup of salsa verde
- 6-8 sliced corn tortillas, dried and cut into triangles or slices
- 1/4 cup of shredded queso fresco
- Sliced cooked chicken (optional, but preferred)
- 1 egg, fried over easy (optional, but preferred)
- Refried beans, optional
If you don’t have day old corn tortillas that are already crisp, don’t worry. You can cut your fresh corn tortillas into slices, or triangles (quarter, then half them) and pop them in a 400 degree oven for about 6-8 minutes. To a large skillet add your corn tortilla slices and bring to a medium heat. Add the salsa verde to the top, and give it a good flip. Add the chicken slices and get that into the mixture.
The goal here is to simply warm everything without turning the tortillas into mush. You want to meat the halfway and still have some level of crispness to it, but typically a bit more on the soft side, kind of like you would have on the corn tortilla if you were taking it out of the wrapper.
Cook your egg how you want it. You can do scrambled if you want, but I prefer a soft yolk as it adds a level of creaminess to the spicy salsa verde.
Get your plate ready. Add the chilaquiles to the plate, top with your fried egg, and generously sprinkle with the queso fresco.
This goes great for any time of the day, but especially good for breakfast. Serve with a side of refried beans and a delicious glass of horchata.