Chilaquiles

Prep Time: 30 Minutes
Cook Time: 10 Minutes

The first thing I do whenever I go out to breakfast or brunch is check the menu for Chilaquiles. It's my favorite thing to try if they do have it. Every restaurant has their own way of making it, but the way I grew up eating it was with a red sauce, so I'm a little biased to that way of making it. I get so happy when I find a place who makes it the same way. I do appreciate the verde style, but red sauce has my heart like I hope this dish will have yours. ​

Ingredients:

Chips:

- Cassava Flour
~ avocado oil/ grass-fed butter
~ celtic sea salt 
~ spring water 

Sauce:

~4 roma tomatoes
~ 2 garlic cloves
~ shallots 
~ground cumin
~ Celtic Sea salt 
- guajillo chile peppers
- spring water or chicken broth
​- arrowroot powder

Extras:

​-Guacamole
` Chives
`President French Salted Butter
` 2 Eggs/ 4 egg whites/ vegan egg mix

Believe it or not the chips take the longest of this dish. The main time reason is letting the dough sit. Mexican dishes are cooked with love and time, like baking, you cannot rush the sitting period or you'll end up with a big mess or as I like to say "mush." 

First step, is yes prepping the chips. You can make these in advanced if you like to save time. In fact, culturally this is considered the poor man's meal of the week. You see in our culture we don't like to waste food. I grew up having so much guilt for never throwing away food because there were less fortunate families out there. It was said that you make tortillas at the begging of the week and on the seventh day they would be the only thing in the fridge, so you could cut them up, fry them and garnish and serve. Obviouslly you never want to eat molded or expired food, I am in no way telling you to, please be safe. I'd say make your tortillas a day or two before, and then make into chips. 

Getting back, mix the cassava flour, celtic sea salt. Add in the butter and boiling hot water. Please be careful adding in the water. I use a spoon to stir first and once it is safe to do so I mix the with hands. Kneed untill the flour doesn't stick and is nice and smooth. Cover and let sit for 10 minutes. 

After 10 minutes, I part flour into small balls that I shape. With a damp cloth, I cover the balls and let sit for another 10 minutes. Some people skip this step, but trust me it helps roll them out easier. 

After 10 minutes, I like to use a cast iron flat pan, "comal." Let warm on medium heat.

Dust flower onto a dry working area, again you can use a tortilla press, see my shopping list for the best ones, or you can use a rolling pin. Or as my grandmother would do, see had them down and was so skilled at this, she used her hands. However, if you choose the rolling pin, you can dust with flower as well or place parchment paper in between your press. Shape your tortillas and place each one on the comal after shapping each one. Once they boil up, you can flip over. Repeat until done. Place to side and let cool. 

In a sauce pot add in, water dried chilles, tomato, onion and garlic. I like to de-seed and pit my chiles before doing so. Once this all steams, from all from heat and water. Place in a glass blendar and I like to add in my pre-made chicken broth and 2 cups of water. ***See broths on how to make chicken broth. It's super easy and the only kind I use. ***

Once blended well, add to a sauce pot, when warmed up take 1/4 cup of mixed from pot, place in a cup and add in arrowroot powder. Mix with whisk, once mixed completely, add this back to the sauce pot and stir well. Let sit for a little on the heat then from from heat. This will help the sauce thicken up without having to wait and hour for it to reduce. Place to side. 

Back to the tortillas. Once cool, cut them up into traingle sized and you can either fry in airfyer, which is how I prefer to or you can fry in pot with avocado/ high rise heat oil. Remove from fryer and let sit in napkins to reduce amount of oil. 

Cook your eggs based on how you like them cooked. I will normally go for scrambled eggs, which compliments this dish best. 

In a plate add chips, sauce scrambled eggs and you can top with guac. *See my apps for gaucamole recipe. Or you can add the chips in sauce and mix before you serve. usually this dish is served with refried beans, but I'm a potato queen. Always going to choose the potato. *See my sides for both refried beans or potatoes.