Thursday, August 9, 2012

Chilaquiles (Mexican Tortilla Dish)

 Have you ever been bullied by a bull? Yes!  (Scroll down to meet the bull.)

The first time I had Chilaquiles, I was in gorgeous Guanajuato, Mexico. That was the last stop on our across-Mexico road trip (it wasn't really a road trip. We were delivering a car to V.'s brother, since we were the only two in the family, and probably in all of Mexico at that time, who were on vacation.)
 Now Guanajuato is a town where no one can drive. It's a known fact that Guanajuato is the only place in the world where, due to a minor planning error, all the city tunnels form a Mobius band (meaning, if you enter the tunnels, you actually flip while driving- flip as in become upside down- and get out again on the correct side). People who've been living there for years still get lost while driving in Guanajuato.

 The only way to avoid the tunnels is to walk. Walk up, and up, and up, and up, and up. Only when you think that it's impossible to go more up, that's when you arrive. Then you can see the whole colorful city, and realize that this view is worth all the foot pain that you have (definitely your feet will hurt.)

 On our way up, we encountered the bull in the picture. I thought it was the most natural thing I've seen in years, just a bull by the side of the street. The bull though, was not as happy to see me. He started hitting the ground, as in the cartoons, and making angry sounds, also as in the cartoons. RUNNN. Wait, snap a shot and then RUNNN...
Tip: You can finish left over tortillas by making Chilaquiles. That's what authentic Mexicans do with their unwanted tortillas. Serve Chilaquiles with refried beans.

Recipe: Chilaquiles
  • 10 corn tortillas. 
  • vegetable oil to fry the tortillas
  • 1 lb skinless boneless chicken breast
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1/2 medium onion, sliced in big pieces
  • 1 clove garlic
  • 7 Roma tomatoes
  • 1 tbsp dried oregano
  • 1 garlic clove
  • 1/2 cup chopped fresh parsley
  • 1 medium onion, sliced in big pieces 
  • 1 can tomato sauce
  • 1 can chicken broth
  • 2 banana peppers
  • 2 tbsp olive oil
  • sea salt 
  • 4 eggs
  • 1 teaspoon oregano, 1/2 teaspoon black pepper, 1/2 teaspoon salt. (seasoning for the eggs)
  • 1 jalapeno or serrano pepper (finely chopped)
  • 1.5 cup Mexican cheese: queso Fresco, crumbled.
  • 1/4 cup chopped cilantro (for garnish)
1) Fry the tortillas until crispy and golden in color. Drain oil on paper towels and set aside.
2) Broil the banana peppers, until some of its skin is brown. Set aside.
3) Boil the chicken with the black pepper, salt, 1/2 medium onion, garlic, and dried oregano.
4) Prepare the sauce: Blend the tomatoes, parsley, 1 garlic clove, and the sliced onion in the food processor, until they become smooth. 
5) In a large pan, heat 1tbsp olive oil, add the tomato mix, tomato sauce, chicken broth, and sea salt to taste. Add the banana peppers. Simmer for 1.5 hours.
6) Shred the boiled chicken (get rid of the broth). Break the fried tortillas into pieces (make 3 pieces out of each tortilla.)
7) Mix the eggs with 1 teaspoon oregano, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. 
8) In a big pot, heat 1 tbsp olive oil, then stir in the jalapeno or serrano pepper.
9) Add the eggs and stir 3 minutes, or until the scrambled eggs are well cooked.
10) Add the fried tortilla pieces shredded chicken, and the cheese. Mix for about 3 minutes.
11) When the tomato sauce is done, remove the banana peppers, and add on top of the tortilla, chicken, cheese and egg mix. Do not stir.

12) Garnish with cheese and some cilantro. 

1 comment:

  1. ohhh hala i almost forgot that storyy..ktrr betda77ek..rasha sis