As you scroll through my episodes, you’ve probably noticed a bit of Mexican theme. Two reasons.
First, I’m from Texas and we ate Tex-Mex at least twice a week. Second, I worked as a server and bartender at a Tex-Mex restaurant for several years while I was in college. This is where I learned to cook many of the Mexican and/or Tex-Mex dishes I still serve to this day.
Today I’m going to show you one of my absolute favorite Mexican breakfasts. It’s my riff on chilaquiles. I first fell in love with chilaquiles when my husband Todd and I were on a trip in Puerto Vallarta. It was an award trip and like many vacations we took, I was having to work. So Todd headed out to play golf and I had to take calls in the room so I ordered room service. And that is when my love affair with chilaquiles began.
Now my understanding, is traditional chilaquiles are fried corn tortillas topped with or better stated bathed in a smooth salsa or sauce. That sauce could be red or green. Mainly what you would use for topping enchiladas. They may be served with a side of eggs.
Well my riff elevates that humble combination to new levels. Making it worthy of serving at any breakfast or weekend brunch.
16 май 2024
