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Chilaquiles 7.20 Lorelai? Lorelai?


“Chilaquiles, huh?” “Chilaquiles.” “People went nuts for them. Mr. And Mrs. Fiss said they want them every morning now. Who knew? I didn't even think we'd sell one of them.” “Well, it was all Caesar, his idea, his recipe, his refusal to take no for an answer. Hey, Caesar. Chilaquiles!” “Chilaquiles! What'd I tell you, Luke?”


Ingredients:

For the salsa roja:

  • 3 cloves of garlic, peeled and minced

  • ½ cup yellow onion, diced

  • 2 fresno chili peppers, stem and seeds removed and diced

  • ¼ tsp cayenne powder

  • ½ tsp paprika

  • 1 tsp cumin

  • 1 tsp salt

  • 1 tsp pepper

  • 4 medium tomatoes, diced

  • ¼ cup vegetable broth

For the homemade chips:

  • 16 corn tortillas

  • 1 quart vegetable oil

  • Salt

To serve:

  • Fried eggs

  • Sliced avocado

  • Sliced red onion

  • Crumbled cotija cheese

  • Sour cream

  • Fresh cilantro

  • Lime juice


Directions:

  1. Prepare the salsa by heating up a drizzle of olive oil in a medium pot over medium heat. Add the garlic, onion, chili peppers, and spices. Saute for about 5 minutes or until soft and translucent.

  2. Add the tomatoes and cook for 6-8 minutes or until the tomatoes break down. Add the vegetable broth and cook for an additional 2 minutes.

  3. Transfer the salsa to a blender or use an immersion blender and blend until smooth. Keep warm over low heat.

  4. Prepare the chips by cutting the tortillas into fourths with kitchen scissors.

  5. Heat the vegetable oil over medium-high heat in a large pot and allow to reach 350 degrees F.

  6. Working in batches, place the tortilla wedges into the hot oil for about 2-3 minutes or until golden brown. Remove the tortilla chips with tongs and place onto paper towels to dry. Season with salt.

  7. Once the chips are all cooked, work in batches again to soak the chips in the salsa, making sure the entire chip is coated. Only soak for a few seconds before transferring to a plate.

  8. Serve your chilaquiles with fried eggs, sliced avocado, red onion, crumbled cotija cheese, a few dollops of sour cream, cilantro, and a squeeze of lime juice.


Caesar’s chilaquiles is a dish I’ve been waiting to get to from the early days of starting this project. He hyped this dish up so much, and it did not disappoint! It was fun to put together and even more fun to eat. This would make a great brunch dish, but honestly, you could eat it any part of the day!


We are just two episodes left in the original run of the show, and I can’t believe it! I will be cooking my way through A Year in the Life, but I will be announcing what’s next on my third anniversary on November 11th, so make sure to mark your calendars!


If you missed what I made last episode, catch up here!


Happy cooking from the Hollow!


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