Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: September 16, 2015
Sweet peppers are what you can find at the markets in Austin, Texas right now. Beautiful varieties, colorful, different shapes and sizes. Perhaps one or two sassy ones among the bunch, but mostly they are fleshy, sweet and flavorful.
For me, grilling these kind of sweet peppers bring the best flavors in them. The sweet mild flesh with the charred pieces of skin are what inspired me to make this salad. We love to grill at this time of the year when it does not feel like you are grilling your self over, September its a better Grilling Time for us.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: September 5, 2015
While growing up, Hibiscus-Jamaica agua fresca was often the drink of choice to refresh on a Summery day. I remember my mom and grandma buying the dry flowers in bulk. Hibiscus-flor de Jamaica or Roselle should not be confused by the ornamental hibiscus plants, these ruby red flowers come from a different plant scientific name Hibiscus sabdariffa which are dried and used in many preparations, from sweet to savory dishes. The flavor profile of this Hibiscus is highly acidic, almost citrus like. It contains high doses of vitamin C and a unique flowery citrus flavor that is just right for refreshing drinks and tames the thirst on hot summer days. For me, growing up in Mexico, Agua fresca de Jamaica was my “cool”aid.
With this in mind and thinking of something refreshing and fun to drink, I thought of making a fruit punch, or the good Sister of Sangria. This Hibiscus Mint Fruit Punch just got loaded with lots of fresh fruit, and SVETIA sweetener which makes this Fruit punch the good sister of Sangria, or the healthiest Agua Fresca!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: August 21, 2015
The noodles in my head are fried. August in Texas is no joke. Our Thermostat is on a bi-polar rampage. We are trying to deny the existence of such a thing called “electric bill”. We better stay still and attempt to use the stove much less on these days. Its sad but true, I’m not even craving BBQ or to go out for lunch or dinner when the temperature outside reads 90 F degrees even at 9:00pm. I’m Summernating!
So whats for lunch and dinner these days? The freshest crunchy vegetables, cucumbers, carrots, jicama, crispy lettuce, and thin rice noodles cooked in less than 4 minutes. Summer rolls or Gỏi cuốnwhich translate in “rice paper rolls, are found all over in East Asia and Southeast Asia cuisine. A fine sticky rice paper is the wrapper which holds vermicelli rice noodles and vegetables. Usually these Summer Rolls are served as a popular appetizer. Odds are you have had them if you eat in Vietnamese or Thai restaurants here in the U.S. But why not make them for dinner as the meal itself?
So what are you going to need? You can find the round rice paper at almost any supermarket with an ethnic foods aisle. Or of course you can shop for them in Asian markets or Wholefoods. They are very inexpensive. If you can’t find them, well you can easily order them online if you are Summernating like me.
These rolls are filled with julianne fresh vegetables, vermicelli noodles and a lean protein, usually shrimp or pork. I used in-season ingredients like fresh cucumbers which I spiralize to create noodles. If you don’t have that handy apparatus you can use a Juliane peeler or your handy-dandy knife skills to make fine vegetable strips of your carrots and lettuce. In this version I added avocado and shrimp.
In addition of the traditional peanut sauce, I prepared a dipping Mango-ginger sauce to make them fresher and add a bit more sweetness. These Summer Rolls are what I’m craving these days.
Preparation of these rolls is a sticky affair but I have a nice trick which helps. If this is the first time making Summer Rolls my best advice: “Do Not” follow the instructions on the package, Heheehe. Everything will be easy after that…
Most of the packages and cookbook instructions out there which (for this roll-up process I call them “des-tructions”) call to dip the rice paper in water, to soften and rehydrate. Then to carefully transfer this world’s stickiest, see-thru, delicate, rice paper film into a wood surface or a plate… Let me tell you, this is sticky fingers, crinkled edges, tear apart of a nightmare.
To avoid this situation, I will share with you my secret weapon to make these Summer Rolls, roll easily. I use a spray bottle.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: July 28, 2015
Entomatadas;//Adjective, En=in / tomat= from the word tomato /adas = adjective termination that denotes action,”adas”
I would say that the closest translation of the word “entomatadas” or “entomatado” would be “smothered in tomato”.
These Entomatadas are the mellow cousins of the Enchiladas. They have the same concept and construction, rolled tortillas filled with infinite possibilities and covered with a sauce made with dry chiles. The sauce used in entomatadas is made with red tomatoes, as its name suggests. Roma, or Tomboys tomatoes, or jitomate “bola” in Spanish is usually the tomatoes of choice when making this sauce, but certainly any red round meaty and juicy tomatoes, along with mild herbs and spices will work.
The basic Entomatada sauce is very mellow and showcases the best in tomatoes. In this version of mine, I rock it out a little bit by adding a single serrano, that mimics the black pepper and adds deep of flavor to the sauce. The sauce consist of boiled tomatoes, that are skinned, blended, and then sautéed with onion, garlic and fresh epazote or mint. Then its pureed for a second time to produce the most velvety and creamy tomatoey sauce. The creamy sauce contains no dairy however, which makes the sauce light and fresh. Also on the virtue of looking for a healthier, lighter version of the classic way to make entomatadas which calls for frying the tortillas, I warmed up the corn tortillas and I drizzled them with a bit of a delicious green… a grassy extra virgin olive oil! This step not only adds another layer of flavor, but also prevents soggy tortillas when the salsa is added.
These Entomatadas of mine are filled with sautéed zucchinis, onions, sweet corn, and goat cheese. Once I roll them up, they are smothered with the piping hot tomato sauce which warms them through. These Entomatadas are best eaten warm almost tepid temperature.
Pouring the sauce separately when making any kind of enchilada is my favorite way to make them; It avoids enchilada uni-blocks. Best of all, by using this technique on these Entomatadas, is that it makes them BAKE-FREE!!! keeping you and your house odor free when you have closed the windows to run the A/C. If you don’t understand how that works, then come further South.
Entomatadas are great for entertaining. I usually have them rolled up and when its time to serve them. I pour the piping hot tomato sauce all over, drizzle of Mexican crema or in this case I use a diluted Greek yogurt and sprinkle of queso fresco to keep them on the lighter side. Take them to the table and serve on a bed of shredded fresh lettuce and avocado wedges. I’m telling you, these Zucchini Goat Cheese Entomatadas scream Summer out loud! Whether its a midweek dinner or a potluck this recipe, its a must try! I know you will like them as much as we do!…
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: June 11, 2015
After a rainy, muggy and wet Spring, Summer arrived early here in Austin.
Temperatures are on the rise and bright sunny days with blue skies are here. Vacation time is upon us. This means get out of the kitchen!!! Enjoy the outdoors, and whether you are planning a vacation to the beach a picnic or a staycation at home, there are always ways to enjoy this great weather.
This recipe is a fresh and light option, for gatherings, entertaining, or to take to a picnic or just to enjoy by the pool, patio or in the comfort of your house watching your favorite movie or reading a book. The goal is to relax and enjoy something fresh and delicious and pamper yourself.
These stuffed avocados are a party on a plate. The Peperoncini Shrimp Ceviche is out of this world a punch of flavor, fresh, light and serving it on avocado halves makes it just irresistible. All the delicious summer flavors: cucumbers, pineapple, onions, limes, orange juice in combination with a pepper kick from the peperoncinis and the creamy avocado make this recipe a win win situation.
Healthy? Yes, indeed. Fun to make? Yes! Peperoncini Shrimp Ceviche Stuffed Avocados It is just what you are craving on your Summer vacation.
Good music, refreshing drinks, a relaxing attitude and these are all you need to bring the heat and enjoy your Summer vacation… Let’s cook!
Peperoncini Shrimp Ceviche Stuffed Avocados
Serves 4 to 6 with a bit of left over to refill the avocado halves.
2-3 Medium Avocados Hass is the preferable variety from Mexico (check the sticker!)
1 pound small medium shrimp peeled, deveined and cooked.
1 small tomato small diced
½ english cucumber small diced
1 small purple onion slivered
1 cup fresh pineapple small diced
8-10 pieces of Peperoncinis sliced.
¼ cup parsley finely chopped
2 glugs or 3 round drizzles of ExtraVirgin Olive Oil
1 lime juice
1 small orange, the juice and the zest
2 tablespoons of the peperoncini brine
¼ teaspoon garlic powder
¼ teaspoon celery salt
2-3 good cranks of fresh Black pepper
Pink Himalayan salt to your taste
Preparation:
1.In a medium size bowl combine all the chopped vegetables, shrimp, and the sliced peperoncinis. Add the lime juice, the orange zest and juice, 2 tablespoons of the peperoncinies brine, extra virgin olive oil, garlic powder, celery salt, Black pepper and one or two pinches of Pink Himalayan salt to taste. Toss throughly, cover, refrigerate and let marinate for at least 30 minutes.
2.When ready to serve, cut Avocados in half length-wise, remove pit, and slice a sliver from the backside of each half to flatten the rounded side and make them stable on the plate. With a paring knife carefully cut the interior of the avocado into a grid. This will help to make it easier to eat.
3.Drizzle some lime juice and a little pink salt, on each avocado half place them on a serving platter and stuff with the Peperoncini Shrimp Ceviche. Garnish with lime and orange wedges, plantain chips or water crackers, Enjoy!
Thank you to Mezzetta for sponsoring today’s post and inspiring us to try your delicious peppers!
Music Pairing: Zorba The Greek `original Sound track from the 1964 Movie
https://youtu.be/66dJoVawkb8
Disclosure: This is a sponsored post. The Mezzetta company sponsored it and compensated Yes, More Please! via a cash payment, gift, or something else of value to write it. Regardless, Yes, more please! only recommends products or services we use and believe to be good fit for our readers. We are disclosing this post in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: June 5, 2015
This salad sums up summer in one plate. It is the kind of salad you eat and feel so happy and satisfied, sunshine on a plate. Fresh sweet corn and juicy peach season is here in Austin and I can have this salad almost every day until the last peach. If you are like me and bought two little baskets of peaches at the market, because one did not seem enough for your peachy desires, well we are in the same boat. The good thing is that extra peaches are not a problem once you get the hang of this salad.And if you still have some peaches left over, bake a pie, make this fantastic minipeaches and cream empanadasyou have a good alibi for as long those peach baskets last you….
Let me describe you this salad. Imagine the flavor of fresh sweet corn crispy yellow kernels, in combination with juicy bright sweet tangy floral peach slices, a few pieces of pan seared golden Halloumi cheese salty, crusty outside, and creamy gooey inside, over fresh arugula and greens. All come together with a delicious sweet and tangy Lemon-Basil Vinaigrette. It is ridiculously good. It is. Because yes. All the sweet, juicy tangy, salty briny, herb flavors together, one bite of these salad you are hooked!
If you never had Halloumi, it is a firm brined cheese that when pan-fried or grilled holds it’s shape and gets crusty golden. It is a bit salty, and texture-wise along its warm its gooey on the inside, then becomes a bit chewie, a pleasent chewie. I bought it in this fantastic shop called Phoenicia Bakery and Deli here in Austin, Tx. It is a fabulous store. They carry foods from around the world but their emphasis is Mediterranean and Middle Eastern specialties. Cheeses, olives, pantry items, spices, preserves, teas, coffee, dry fruit, to mention a few. They also make the best freshly baked pitas in town. Not to mention they have a small menu for lunch, with great falafel, Gyros, Kafta and Shawarma. Dessert?… no problem from Pistachio Baklava to delicate pastries filled with pine nuts and rose water. And for me their fresh Feta cheese is the best in town, they have 3 different kinds, Bulgarian, French and sheep’s milk simply delicious. You have to go, it is a must…
If you are not in Austin you must try to find a specialty food shop were you can buy this delicious cheese… Explore and try something new! Get your inner peach and make this glorious Peach Sweet Corn and Halloumi Salad with Lemon Basil Vinaigrette fresh salad. Lunch, dinner or both, it travels great for a picnic on the park or to daydream about summery days at the office. All you have to do is to close your eyes and almost feel your feet on the green grass, the sun warming up your eye lids and a warm breeze asking you is it summer time yet?….Run and get peachy now! Enjoy.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: May 24, 2015
Hello friends, a quick recipe for your weekend. This is a great fresh salsa-guac! It is not a guacamole, it is not your usual Pico de Gallo, its both! The cucumber adds crunch and extra freshness and the avocado adds a bit of creamy goodness. What else could you ask for?… It is a quicky to make just what you need on a long weekend, something fresh to snack on along with some refreshing drinks, perhaps like this fabulous Texas Caipirinha…ehehm…
Besides the recipe which is so easy to make, I would love to share with you a few of my tips when making Fresh chopped Salsa fresca, mostly known here in USA as “Pico de Gallo”. Enjoy!
Sharp knife:
Everything has to begin with a sharp knife. Nothing ruins good salsa more than a dull knife. Mushy cuts do not make a salsa very appealing and ruins the texture. So, sharpen those blades, baby! Tomatoes:
Mix them up! Juliet, Cherry tomatoes, Sun golds, Lemon Boy, Roma, Heirloom, right now is the right season were there is plenty tomato goodness to choose from. My favorite Tomatoes in Austin, TX are the ones that Boggy Creek Farms produce. Click here to visit this beutiful Austin Urban Farm is one of the best. Cucumbers:
English cucumber, or Jade are my favorite since they don’t have to many seeds, thin skin, they keep their crispy texture when marinated. Red Onions:
Red onions are sharp in flavor. My advice is after dicing the onions give them a quick rinse, drain them and add them to your salsa. Rinsing them will make them milder by washing away that milky pungent liquid. You, your loved ones and your guests will appreciate the little extra care! Avocado Hass:
This kind is the creamiest of all avocados. They have a fleshier inside and small oval pit. Choose the ones that are firmer to the touch it should feel like well done steak. These level of ripeness will hold better in this kind of salsa-guac, creamy, not mushy. Dicing Jalapeños:
Rub a bit of cooking oil in your hands before cutting a jalapeño, this will protect your hands from the spicy burn. Remove seeds and vein or leave them up to how spicy you want it! A good way to know when a pepper is spicy, is to smell the pepper. Cut the pepper length wise. Smell it. If it smells like fresh-cut grass it will be very mild. But, if it smells like fresh cracked black pepper you hit the jack pot is a spicy one. Watch out! maybe you just one one jalapeño in your salsa… Limes:
Use limes, instead of lemons. They have a sharper acidity that balances great with the sweetness from the tomatoes. Sea salt:
Why Sea salt instead of Kosher? It tastes fresher and the salt crystals brighten up the salsa flavor. Fruit:
You can add other fresh fruit if you feel adventurous like Mangos, Strawberries, Green papaya, Pinneapple, Jicama, Peaches,the world is your canvas!
I hope these simple tips help you to get inspired and give a refresh spin to your salsa. Do you have any tips when making salsa? I will love to read about them.
Share them here and shoot us a comment!
Relax and have a great weekend!
Cucumber Avocado Pico de Gallo Salsa
Makes 1, 2, 3 or 4 people dance!
2 cups diced fresh tomatoes of your choice, check out my tips above.
2 cups finely chopped cucumbers
½ cup finely dice white onion
1 medium size avocado Hass chopped in small cubes
1-2 jalapeños small diced one with seeds one with out.
1 small bunch of cilantro, finely chopped
2 large juicy limes
2 good pinches of dry mexican oregano
1 teaspoon sea salt
Corn Chips… lots of them!
Preparation:
In a large bowl combine all the chopped ingredients, season with salt and add the oregano by rubbing between your fingers like if you where to snap the oregano at it. This warms up the herb and makes it into smaller pieces which flavors the salsa better. Add the lime juice toss and serve with corn chips and your fabulous Texas Caipirinha like this on the side…Enjoy!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: May 15, 2015
Chilaquiles are a Mexican classic. It has three of the most iconic ingredients: corn, chiles and herbs. There are a wide variety of chilaquiles styles. In fact, I think I have never tasted an identical version anywhere, even if I make them myself at home, every preparation is slightly different because the use of fresh ingredients, but the principle of how the dish works remains the same.
If you’ve never had chilaquiles before they seem deceptively simple to make, although significant details in the preparation make a very big difference to the final result. Sad to say, the truth is that Chilaquiles are commonly poorly made and misunderstood.
What is this Chilaquiles Manifesto all about?…
~Manifesto//: a written statement that describes the policies, goals, and opinions of a person or group~
~Chilaquil//: come from the word “Chilaquiltl” in Nahuatlt. It is of what Mexican historians refer as an “aztequismo” which are words that have their roots in Nahuatl and are used today in a modernized way. Chilaquilitl comes from the word “Chilli” that means “Chile”; and “atl”, used to mean water, and “quilitl” that refers to a combination of herbs, like a sauce. This term was also used to describe an old woven hat. With time this word acquired a connotation for describing a careless manner towards a texture~
This Chilaquiles Manifesto is my proclamation of texture, flavor and sauce. For me, that is what Chilaquiles are all about. I want to rescue the Chilaquiles reputation. Despite their “careless texture” in name’s origin, I believe the dish is all about the balance of texture, sauce, spice and attention to detail. I hope this manifesto will make you appreciate the difference between average and exceptional Chilaquiles.
The Chilaquiles Principle: Texture, Flavor, and Balance.
For me a good plate of Chilaquiles is the one in which the crunchy tortillas preserve some of their crunchy texture and the sauce is thick enough to cover the tortillas without weighing them down. It remains saucy and there is a bit of salsa running on the side of the plate like a little emergency puddle that get mixed into the refried beans to keep them company. The sauce can be red or green usually with a good level of pleasant spiciness, unless you have a hangover, you might ask for extra hot. Chilaquiles are most commonly eaten as a breakfast or brunch. Therefore a perfect sunny side up egg ,runny and tender, is the perfect complement to this dish. Chilaquiles must be garnished with crumbs of slightly salty queso fresco, creamy clumps of Mexican Crema (similar to Creme fraishe) that mellows the warm and spicy sauce. Top this with raw or pickled onions to add acidity and a sharp pungent of flavor every other bite. There you have it.
This is what dreamy Chilaquiles should be.
A great plate of Chilaquiles should always have the following four components:
The Sauce:
Fresh ingredients for the sauce are a must. The basic salsas are so easy to make. In my opinion, there is no comparison between the flavor of store bought compared with fresh. Freshly cooked saucy salsas thick enough to cover deep fried tortillas are the best option. Using Red Roma tomatoes, in combination with dry chiles, and or tomatillos and fresh chiles will make a huge difference, moving the sauce quality from good to Great.
Tortillas:
White Corn tortillas are the best option. Typically cut into a triangle shape or small squares these tend to fry more evenly. They must be pan fried the same morning, using corn oil or grape seed oil to preserve the corn flavor intact is the best bet. Use machine made tortillas for this preparation. Most handmade tortillas are too moist and have the wrong texture once fried, and besides,handmade fresh tortillas taste awesome as they are, to precious to use on chilaquiles.
The Egg:
Farm eggs, scrambled into the tortillas, or a Sunny side up eggs in my opinion are a must. Some other versions are served with shredded chicken or both. To be honest, I like mine with egg only. Leave the chicken for enchiladas.
The Accoutrements:
Mexican Crema, Crumbly Queso fresco (Please will you do me a kindness?… no melted cheese on my chilaquiles, thank you!), a side of re-fried beans are a must. And last but not least: Quick pickled onions* this give the chilaquiles a great bite and accent. *Quick pickled onions or cebollitas desflemadas: Slice onions thinly, rinse them thoroughly in cold water strain them. Place the onion slices in a little bowl add 2 tablespoons of apple cider vinegar or the juice of one lemon. Add a pinch of salt, pinch of dry oregano, toss them, set aside for 5-10minutes, or until ready to serve. I love this simple onion preparation, usually chilaquiles are served with raw onions, I think is to harsh, and for my luck I will be having onion breath for the rest of the day. With this simple quick pickled the onions are tender not overly sharp, they add a good bite and acid element to the dish. try them, you are gonna love them.
Now, lets talk about Chilaquiles styles…
For me there is an abysmal difference between average and exceptional.
In my Chilaquiles world, The Semi-Crunchy takes the first place, they are simply the best.
Three Winning Styles:
The Semi-Crunchy
This is my favorite kind of chilaquiles. The tortilla holds about 80 percent of crispiness and 20% of floppy saucy texture. Due to the perfect sauce consistency, great balance between tomato-chiles and water ratio. To achieve the perfect crunchy chilaquiles the key is to add the died tortillas into the salsa just 2-3 minutes before serving them. I layer them and top them with a ladle of the warm sauce making sure they are all covered in sauce for best results. An over easy egg on top is the way to go. You will find this preparation recipe and step by step photos ahead.
The Migas that wanted to be Chilaquiles.
These are the best option for big crowds, or for those who do not like runny eggs.(I think these kind of people are officially in the endangered category, but there’ is some population percentage out there against runny eggs). Tortillas are fried and whisked egg is added to the tortillas for a quick toss once the egg start cooking, add the sauce and turn off the pan. The egg acts like a barrier, protecting the tortilla from getting soggy, and sauce sticks to the egg keeping the egg moist and the chilaquiles juicy. It is delicious to in its own way. These are the type of Chilaquiles my Grandma used to make. You will find this preparation recipe and step by step photos ahead.
The deconstructed enchiladas
I must confess I do not like shredded chicken in my Chilaquiles. For me they are all about the sauce, tortilla and egg combination. Save the chicken for another time, this type of Quiles’ for me is equal to deconstructed enchiladas if you know what I mean…
The following options I don’t recommend, but are frequently encounter, so be aware!:
The Floppy
The cooking method is different. You fry the tortillas and then add the sauce to the pan and let the tortillas absorb some of the sauce. Because the tortillas are fried they keep their individuality but they stick to each other. The texture is soft, like eating a soggy enchilada. They tend to be on the dry side, not too saucy, therefore, a good over easy egg does wonders for this version. A good…but not great, version.
The Nachos who wanted to be Chilaquiles.
Nacho’ur best bet. These chilaquiles are just wrong. There are lots of versions out there where they serve a bunch of pre made, bagged chips with a ladle of sauce on top and they dare to call them chilaquiles. Too much crunch, lack of sauce, there is no marrying the tortilla and the sauce. Not of my affection at all to be honest with you… these are more like nachos, no bueno.
Divorced chilaquiles:
Half red, half green, for indecisive people or people who want it all. I must just say, just marry one sauce at the time. Having two sauces at the same time will not make you more content…it just confuses the flavors thereby ruining the dish…a bad marriage. Rojos o Verdes will always be the dilemma. If you and yours can’t get together on this one you may need to follow the recipes below and prepare both sauces SEPERATLEY, on different weekends, or just flip a coin.
There must be another 845, 632 more recipes out there, different chilaquiles preparations, sauces combinations, chiles, herbs, cooking methods, you name it!; I’m giving you my 2 ultimate salsas, VERDE and ROJA, you decide which one you want to prepare.
I’m also including 2 different Chilaquiles preparation styles. The Migas- that wanted to be Chilaquiles which are the ones my Grandma used to make. These are dear to my heart and I prepare them when I’m feeling a bit nostalgic.
The other style I’m sharing with you its my absolutely favorite one: The Semi-Crunchy Chilaquiles. I believe they are the ultimate cosmic flavor knock out, textural extravaganza, Chilaquiles. I must warn you, once you have this version, you will have recurrent cravings and dream about them…
So, please remember: “ Don’t just make them good…make them Awesome!”…
Enjoy, Let’s cook!
Chilaquiles Manifesto
Let’s start by Choosing and Preparing your Salsa, then choose the style of chilaquiles you want.
For the Salsa VERDE:
1 lbs. Tomatillos peeled and washed. I used tomatillo milpero, the smaller the tomatillos the best flavor.
½ small or ¼ medium white onion
4 Chiles Serranos or 2 large Jalapenos remove stems.
Small bunch of cilantro about 14-18 sprigs upon size.
1 teaspoon sea salt
2-3 tablespoons of the reminder oil from were the tortillas were fried.
In a small-medium sauce pan place tomatillos, chiles,onion, cilantro, and barely cover with water. Place lid and simmer until they are cooked, about 12-15 minutes. Once they are cooked, remove ¾ of the liquid add salt and blend.
For the Salsa ROJA:
5-6 Roma Tomatoes choose the reddest and ripest for best flavor.
½ small or ¼ medium white onion
1 garlic Clove
3 dry chiles Cascabel toasted, seeds and stems removed.
8 dry chiles de Arbol toasted, stems removed.
2 dry chiles Guajillos remove seeds and stem and boil along with the tomatoes.
1 teaspoon sea salt
1 pinch of sugar
2 tablespoons of the reminder oil from were the tortillas were fried.
In a medium sauce pan place tomatoes, chiles guajillos,and onion. Cover with water. Cover and simmer until they are cooked, about 8-10 minutes or until a knife easily inserted. Once they are cooked, save 1-1/2 cups of the water in which they cook, toss the rest of the liquid. Remove tomato skins, add the toasted chiles, garlic, salt and blend with one cup of the reserved water until smooth. Taste and adjust water and salt if necessary. See picture for consistency.
1. The Semi-Crunchy Chilaquiles Preparation:
Hands down, my favorite ones!
Serves 4, maybe just 2 hangover creatures…
12 White Corn tortillas
Grape seed oil or Corn oil to pan fry the tortillas about 1/2 cup
(maybe less, maybe more, upon your tortillas.)
1 or 2 eggs per person, sunny side up or over easy.
Preparation:
1.Prepare one recipe of your choice of salsa VERDEor ROJA. (listed above). Set aside.
2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.
3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.
4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa VERDE or ROJA and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans. Enjoy!
2. Miga-Quiles a.k.a my Grandma’s Chilaquiles
Serves 4, maybe just 2 hangover creatures…
12 White Corn tortillas
Grape seed oil or Corn oil to pan fry the tortillas about 1/2 cup
(maybe less, maybe more, upon your tortillas)
You will need 6 large eggs to scramble into the tortillas
Preparation:
1.Prepare one recipe of your choice of salsa VERDE or ROJA. (listed above). Set aside.
2.Cut the tortillas into squares, separated them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas and pan fry them until evenly golden brown as possible. Remove from pan and drain them into a pan lined with a paper towel.
3.Remove the excess oil from the pan, and leave about 2 tablespoons of oil. Whisk about 5-6 eggs depending on size, add the fried tortillas to the pan and then add the whisked egg, toss quickly. Once the egg start to set add the salsa VERDE or ROJA cook for 1-2 minutes tops!, remove from heat and serve immediately. Garnish with Crema, Queso Fresco and Onions, a side of refried beans. Mmmm…
This Plate of saucy carbs has been known for lifting morning moods, helping the thirsty drunken souls alleviate the hangover. It is easy to make for a lonely ranger or to size it for a Family meal. Any weekend and hazy Sunday morning can be lightened-up with a plate of these great classic Mexican dish.
Make them! I would love your feed back,
Which ones are you favorites?…
Are you a GREEN or a RED soul?
Send a comment below, I want to hear from you!!!
Chilaquiles can be served for Breakfast, or Brunch if topped with sunny side up or over easy eggs. And they can be serve for Lunch or Dinner, change the eggs for shredded rotisserie chicken. A side of refried beans its always a must.
Course
Breakfast, Brunch, Main Course
Cuisine
Mexican
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Ingredients
1lbs.Tomatillos,I used tomatillo milpero, they have the best flavor, if you can't find this kind, choose the smallest tomatillos from the bunch.
1/2smallwhite onion
3-4Serrano chiles,fresh
1smallBunch of Cilantro
1teaspoonSea salt
2-3tablespoonsCorn, or sunflower oil, you can usethe reminder oil you use to fry the tortillas.
1-2eggs per person,sunny side up or over easy
To fry the tortillas
12White corn tortillas
1/2cupGrapeseed oil, sunflower or corn oil,to pan fry the tortillas.
Garnish with:
1/2cupQueso Fresco
1/2cupCrema Mexicana
1/2cupWhite or red onions,diced
Refried beans,its a must!
Instructions
Prepare the salsa verde:
In a small-medium sauce pan place tomatillos, chiles,onion, cilantro, and barely cover with water. Place lid and simmer until they are cooked, about 12-15 minutes. Once they are cooked, remove ¾ of the liquid add salt and blend.
Set aside.
The Semi-Crunchy Chilaquiles Preparation:
1.Prepare one recipe of your choice of salsa VERDE Set aside.
2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.
3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.
4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa VERDE and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans. Enjoy!
Happy cooking!
Recipe Notes
If you need a tutorial on How to make the best beans you ever had!
Chilaquiles can be served for Breakfast, or Brunch if topped with sunny side up or over easy eggs. And they can be serve for Lunch or Dinner, change the eggs for shredded rotisserie chicken. A side of refried beans its always a must.
Course
Breakfast, Brunch, Main Course
Cuisine
Mexican
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Ingredients
For the Salsa ROJA:
5-6Roma tomatoes, choose the reddest and ripest for best flavor
1/2mediumwhite onion
1largegarlic clove
3drychiles Cascabel toasted,seeds and stems removed.
6-8drychiles de Arbol toasted,stems removed.
2drychiles Guajillo,remove seeds and stem and boil along with the tomatoes.
1teaspoonsea salt
1pinchsugar
1pinchcinnamon
2tablespoonof the reminder oil from were the tortillas were fried.
To fry the tortillas:
12White corn tortillas
1/2 -3/4cupGrapeseed oil, sunflower oil, or corn oil,to pan fry the tortillas
Garnish with:
1/2cupQueso Fresco
1/2cupCrema Mexicana
1/2cupwhite red onions,diced
Refried beans,on the side its a must!
Instructions
Prepare Salsa Roja:
In a medium sauce pan place tomatoes, chiles guajillos,and onion. Cover with water. Cover and simmer until they are cooked, about 8-10 minutes or until a knife easily inserted. Once they are cooked, save 1-1/2 cups of the water in which they cook, toss the rest of the liquid. Remove tomato skins, add the toasted chiles, garlic, salt and blend with one cup of the reserved water until smooth. Taste and adjust water and salt if necessary. See picture for consistency. Set aside.
The Semi-Crunchy Chilaquiles Preparation:
1.Prepare the salsa roja
2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.
3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.
4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa ROJA and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans.Enjoy!
Happy cooking!
Recipe Notes
If you need a tutorial on How to make the best beans you ever had!
For me a good plate of Chilaquiles is the one in which the crunchy tortillas preserve some of their crunchy texture and the sauce is thick enough to cover the tortillas without weighing them down. It remains saucy and there is a bit of salsa running on the side of the plate like a little emergency puddle that get mixed into the refried beans to keep them company. The sauce can be red or green usually with a good level of pleasant spiciness, unless you have a hangover, you might ask for extra hot. Chilaquiles are most commonly eaten as a breakfast or brunch. Therefore a perfect sunny side up egg ,runny and tender, is the perfect complement to this dish. Chilaquiles must be garnished with crumbs of slightly salty queso fresco, creamy clumps of Mexican Crema (similar to Creme fraishe) that mellows the warm and spicy sauce. Top this with raw or pickled onions to add acidity and a sharp pungent of flavor every other bite. There you have it.
