I'd like to think that with age comes a little bit of wisdom -- I really would like to believe that. But then there's the fact I will go to sleep with my makeup on and then act like I have no idea why my face breaks out. Or abandon my plant unattended for days and wonder why it looks pallid (or whatever it is that sickly plants look like). But there's a silver lining because I take preventative measures, like, say when I'm going to celebrate a raucous holiday like New Years, I stock up on ingredients for a Bloody Mary and some classic chilaquiles.
Yes, it's nothing more than chips tossed in salsa and topped with a bunch of garnishes, but that's exactly what makes classic chilaquiles such a classic. By classic I mean more an old standby than authentic, because, let's be real, I don't know who first created chilaquiles or where they're from -- I just know they should be the official dish of all raucous holidays -- or at least of the afterparty.
in their skin
thinly sliced (optional)
for serving (optional)
for garnish (optional)
For the salsa: Add onion and garlic to a large dry cast iron skillet or frying pan and cook over medium heat. Turn occasionally and cook until everything is well charred. Remove from heat and let cool slightly. When vegetables are cool to touch, remove the skin from the garlic and onion and trim the ends.
The salsa can be made up to 2 days ahead of time store refrigerated in an airtight container.
Combine the charred vegetables with the chipotles tomatoes in a food processor or blender, and blend until smooth. Add the cilantro and pulse until just combined. Season to taste with salt and pepper.
You can also use a really good-quality storebought salsa here too if you don't feel like making your own -- just make sure it's smooth and not chunky.
For the chilaquiles: Heat 2 tablespoons of the oil in a small frying pan over medium heat. When it shimmers, add the eggs and cook to your liking. Meanwhile, Heat 3 tablespoons of the oil in a large frying pan over medium heat. When it shimmers, add the salsa and broth cook until it bubbles and is slightly thickened, about 3 to 5 minutes.
Remove from heat and stir the tortilla chips into the sauce, making sure theyre well coated. You want every inch of the chips to be covered in sauce and cook briefly. Divide among serving plates, top with some green onions, a sprinkle of cheese, a few slices of avocado, a dollop of sour cream or crema and serve immediately.
Traditionalists would tell you to use homemade tortilla chips but let's be honest -- I often make this when I find myself with leftover tortilla chips!
Photo by Robin Jolin // Food Styling by Aida Mollenkamp