Wednesday, September 29, 2010


September was absolutely busy with dad's big birthday bash, family camping trip and campout with the scouts. Needless to say, Sandy and I did not get a chance to join forces and prep our next meal.

One very hungry morning, however, I decided to tackle chilaquiles for breakfast. These are the soft ones, not the crunchy ones. So here you go.

Ingredients for 4 servings:
10 corn tortillas (I figured 2 tortillas per person, plus a little extra)
oil for frying (vegetable or corn)
2 dried guajillo chiles
1 onion, chopped
cotija cheese, grated
refried beans

Place the chiles in about 4 cups of water and bring to a boil. Let it boil for about 5 minutes. Cut the stem off the top of the chile and discard. Place the chile in the blender and blend until smooth. Add a cup of the boiled water at a time until desired consistency is achieved.

Set aside.

Cut the tortillas into small squares or triangles. Heat oil in a pan until hot. Add tortillas and fry until crispy, stirring around as necessary. Let them get crispy, like chips.

Add the salsa and stir until well mixed in. You can then pour cheese over the chilaquiles and stick the pan in the oven until the cheese melts...but I chose not to do that this particular morning.

Serve the chilaquiles on a plate, sprinkle with onion and cheese (if you didn't melt cheese over it already), some tapatio or salsa verde,  cilantro, crema or sour cream, and serve up with a generous serving of refried beans. Listo!!! A comer! So easy and quick. Perfect for those lazy, hungry, Sunday mornings. Or mid week with a serving of shredded chicken mixed in the sauce. Or a sunny side up egg ;-)