Chilaquiles

13 09 2010

Emily and I lunched on chilaquiles for the second day in a row, and it was glorious.

This barely counts as a recipe; this is that delicious quick thing you throw together when you feel mega low-effort. This is why you keep your fridge stocked with eggs, salsa verde, and corn tortillas at all times. This is the powerluncher’s dream.

This is the recipe.

Chilaquiles
Isana Kobayashi style.

makes: you choose. 2 tortillas + 3 eggs makes a light lunch for two.
time: 5 minutes if you’re slow.

corn tortillas – maybe two, how hungry are you? You can get these from Corte Inglés if you must, but I spied a “Comida Latina” store somewhere near the center last night…
salsa verde – Corte Inglés also has this, but. See above.
eggs – I like 1.5 eggs per tortilla.
salt
oil – neutral is best but I have been making do with “Sabor Intenso” olive oil, so…
queso fresco – totally optional, totally delicious, totally cheap in Spain

1. Cut tortillas into bite-size strips.

2. Heat up some oil til it’s pretty hot. Toss tortillas in oil to coat and sprinkle with salt to taste; allow to brown til beautiful.

3. Beat eggs in a bowl on the side. Pour into pan when tortillas look ready. Scoot them around with a spatula, flipping as needed, until softly scrambled.

4. Turn off heat. Pour in desired amount of salsa verde. Top with queso fresco if desired and munch.


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4 responses

13 09 2010
linda

I like how the edges look brown and crunchy!

13 09 2010
El Rasto/Lavaplatos « con tomates

[…] restaurant, which does intrigue – but not enough tear our tastebuds away from the promise of chilaquiles awaiting back in casa. After cooking one final lunch on questionable kitchenware, it is finally […]

31 01 2011
best things I have cooked so far in Spain « con tomates

[…] carrots, and pork sunday afternoon valencian paella with alex and hector happy monday bouillabaise chilaquiles stuffed green pepper soup dahl (with cardamom pods and nutmeg!) khao soi (with pickled chinese […]

19 01 2012
Doro Wat – Spicy Ethiopian Chicken, Tomato, and Onion Stew « con tomates

[…] flavors wholly distinct from other schools of cooking with which I am more familiar (Thai, French, Mexican, Arabic…), and I’ve somehow always categorized them as Beyond My Kitchen […]

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