Cuaresma (Lent) started on Ash Wednesday, March 2, 2022. Many people all over the world are searching for something delicious to serve on Lenten Fridays, when abstinence from meat is still required in some religious faiths. The ingredients for home-style chilaquiles with egg are very simple. This easy-to-prepare, traditionally Mexican dish makes a perfect breakfast, lunch, or supper for a Lenten Friday, or for any day.
Many years ago, long before the Internet burst onto the world scene and long before writing Mexico Cooks! was even a glimmer in my eye, a close friend from Michoacán taught me to prepare several platillos caseros mexicanos (home-style Mexican dishes). I've written about my dear friend Sister Celia Gutiérrez Cortés before; more than 30 years ago, she introduced me to many of Mexico's joys that continue to reward me today.
Sister Celia Gutiérrez Cortés in 1982
Chilaquiles are one of Mexico's most comforting of comfort foods. A mere mention of the word in casual conversation with Mexican friends will bring forth memories, stories, and recipes for their favorite ways of preparing them. They can be como mi mamá los hacía (like my Mom used to make them), estilo el restaurante en donde almorzábamos en aquel entonces (the way the restaurant where we had brunch in the old days prepared them), or--like these--como me los enseñó mi querida amiga (like my dear friend taught me). Enjoy!
Chilaquiles Caseros con Huevo
(Home-Style Chilaquiles with Egg)
Ingredients
10 to 12 eggs
1/4 cup milk
Sea salt to taste
Bottled red salsa to taste (the salsa in the photo is Chapala brand, but you can use salsa Cholula, Valentina, or something similar)
2 fresh chiles serrano (use just one, if you prefer your food less picante (spicy)
1 medium white onion
16-20 stale tortillas, the staler the better.
Vegetable oil
Utensils
12" non-stick skillet
Mixing bowl
Wire whisk
Spatula
Procedure
Break eggs into your mixing bowl. Add milk, sea salt, and bottled salsa. (I give the bottle 6-8 thumps on the bottom.) Whisk thoroughly until all ingredients are completely mixed together.
Finely mince the chiles. Cut the onion into 1/2 inch dice.
In your skillet, heat oil until it shimmers. Add the diced onion and minced chiles and sauté until the onions are soft and translucent, but not browned.
While the vegetables are cooking, cut or rip the tortillas into 1.5" squares, into triangles, or into 2" X 3/4" rectangles. The shape doesn't matter and each tortilla piece does not have to be exactly the same as the other.
Once the vegetables are soft, add the tortilla pieces to the skillet and sauté until they are browned and moderately crunchy. The onions will caramelize during this step.
When the tortillas are moderately crunchy--and they don't need to be as hard as packaged chips, just nicely crisped--add the beaten egg mixture to the skillet.
Cook over medium heat until the eggs are well-set but not hard. You will notice that, as the eggs begin to cook, the surfaces of the tortillas will appear to be slick and shiny. That's the egg mixture. The tortillas will lose that shine; when it's gone, you'll know that they are done.
If you're preparing this recipe for a day other than a Lenten Friday and there is half a chicken breast left over from a previous meal, you can cut it into strips or shred it and toss it into the chilaquiles.
Divide the chilaquiles onto four plates. Drizzle with Mexican crema para la mesa (table cream--not sour cream, it's more like crême fraiche), if you can find it. Serve with refried beans, sliced ripe avocado, and a refreshing cold beverage.
Makes four generous servings. Provecho!
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Hice con tortilla azul y quedaron deliciosos! Gracias por la receta!!
Posted by: Lissette Hdz | April 22, 2022 at 02:26 PM