brunch chilaquiles

So last weekend I woke up excited to make chilaquiles. I’m not sure what gave me the inspiration, maybe a dream, or a scent, or a memory. Either way, I tried making them all on my own without looking up a recipe. I wanted to use my instincts and make them based on how I remember my mom would make them. I’ve got to say they were not bad at all. My husband would agree, but would also comment on how spicy they were. 🙂

If you have the time to make them on a weekend morning, I promise it’ll make you so happy that you stayed in your pj’s and skipped the brunch crowd. Just make sure you have strong coffee, champagne and OJ. 🙂

Here is a list of ingredients I used and a few suggestions on how to make them (also called a recipe, I guess lol)

ingredients

1 chipotle pepper in adobo sauce

1 ripe tomato

1 garlic clove

1/2 c of water

juice of 1/4 lime

1 tsp of salt

1 tsp of oregano

1 tsp of cumin

1 tsp of paprika

6 tortillas

prep

take the stack of tortillas and cut them in to squares. You don’t want them to be too small or too big (see picture). Set them aside.

In a blender, blend the rest of the ingredients (chipotle, tomato, garlic, salt, cumin, paprika, oregano, lime juice and water). Set aside.

Now take your stack of tortilla squares and fry them in a pan with a little olive oil. My suggestion is to fry them in separate batches so each little square has it’s own space in the pan. Trust me, this extra step will be worth it. If you don’t take the time to fry these perfectly, they will stick to each other and the chilaquiles will be soggy. You don’t want them to be soggy.

make

now that you have your tortilla squares ready and your sauce is blended, place the tortilla squares back onto the pan and pour the sauce over them. Make sure the pan is still hot (medium heat) before you place the tortilla and sauce. Bring to a boil and let simmer for a few minutes until the liquid is absorbed. Turn off the heat and serve immediately with your favorite sides.

suggestions

I paired the chilaquiles with a fried egg, black beans and topped everything off with queso fresco. If you don’t have any queso fresco, try feta cheese or mozzarella.

If you’re not a fan of spicy, skip the chipotle pepper and just add a spoonful of the adobo sauce (go with your gut on this, maybe a spoonful is also too much).

I hope you enjoyed this quick & easy brunch recipe. Brunch is my favorite meal of the day, if you can’t tell, and I’m excited to share what I like to make to spice things up on Sundays. 🙂

Love always,