Chilaquiles

Sadly, as many of you already found out, my beloved Mexico national team was eliminated once again in the round of 16 none other by the same team that knocked them out 4 years ago; Argentina. You live and learn from your mistakes and move on, but I have high hopes for the future of the national team as many young hopefuls showed signs of greatness during the tournament. All in all, it was enjoyable month of soccer, minus all the controversy involved in a lot of the games.

Anyways, onto my World Cup cook-up. I decided to go with one of my all time favorite breakfast mexican dishes; Chilaquiles. It comes in many different styles depending on the preference of whomever is cooking it, but the general makeup of the dish is:

Corn tortillas (chips)
Sauce
Eggs
Cheese

I've had versions with added meats and vegitables before, but I enjoy the simple make up a lot better. With a small plate of rice and beans, a glass of orange juice, and family near by, you can bet there will be a smile on my brown face!

Onto my recipe. This can be labeled as a fast, last minute, version of it since I used pre-stale/fried tortilla chips from Superior. Some methods require up to an hour to make it depending on if you create your tortilla chips from scratch using stale corn tortillas.

Ingredients:

Corn Tortilla Chips
Salsa
Eggs (scrambled)
Cheese
Salt
Pepper
Vegitable Oil

Process:
Preheat a skillet on medium and throw in a little bit of vegitable oil and a hand-full of chips (or any amount of your preference) and do your best to soften up the corn chips. This is to allow the chips to soak up some of the salsa once it is added. Do not soften them to much because you want them to have a little bit of a crunch when they are ready to eat. Next add in the salsa or pre- made sauce of your choice; add it little by little so that the majority of the tortilla chips are covered.



Next add in the scrabbled egg (I used about 1 egg per handfull of tortilla chips) and mix into the sauce and chips.


Once the eggs are all cooked, throw the mix onto a plate and top with cheese. Tada! You have a nice plate of Chilaquiles.



Just to let you know, this does not serve justice to what Chilaquiles can taste like. While my recipe was good, I have tried versions and many different places that were amazingly delicious. The Arizona Cafe in Bakersfield is a prime example of what Chilaquiles should always taste like. I'm not quite sure how they do it, but every time I eat there everything is absolutely perfect. It's not the healthiest thing to eat, and you will probably fall asleep shortly after eating it, but my goodness it is so delicious it is always a must visit every time I take a trip back home.

-Joe