OLÉ! – kinda…

OLÉ! – kinda…

Ideally, there should be a bit of a travel story depicting my drunken body staggering into some dirty backwater, iguana-crawling, cha-cha playing, peeling concrete floored cantina somewhere down in the backwoods of the Yucatan Peninsula where I first had Chilaquiles. But that would be a fib.
The drunkenness, staggering and crawling are probably correct – but I have no recollection of that event, .. sir...

No, I first had them a great deal closer. In fact, right across the street from my old house in the Virginia-Highlands neighborhood of Atlanta. Not exactly South of the Border… but it was South-ish of Buckhead…a bit.

Chilaquiles are, for lack of a better word, a kind of Mexican casserole. They are traditionally made with left over (and preferably stale) tortilla chips, simmered in salsa, and cooked with either eggs or left-over chicken.
It’s comfort food plus – like Mexico City Chicken and Dumplings… or Jalisco Mac n Cheese… or Tijuana Tetrazzini… or. ..


you get the picture.

My take on that Deep South classic is a little lighter than the traditional. Since this pulls together in less than 15 minutes start to finish – More times than not, I’ll make Chilaquiles for breakfast and not the late night hangover reducer of my slightly younger years. So,  whereas I do like the taste of toasty, toasty chips in the mix, I’m not a huge fan of the amount of latent grease that’s already in a corn tortilla nor the frying that makes them that way… and baking them just really doesn’t do the trick.
So, for this recipe, I am using them uncooked to start with – we’ll cook them up a bit in the pan before we add everything else in.
And since my vegetable of the moment (and into the foreseeable future) is okra – I’m using a bit of it here as well. Feel free to sub out and add in any other bit of greenish crunch that tips your fancy.

Plate Fodder Chilaquiles
Serves 2
12 Corn Tortillas
1 1/2 Cups Good Chunky Bottled Red Salsa (I’ll leave the heat up to you on that)
1 Cup Chicken Stock
2 Eggs
1/2 Cup Mexican Crema
1 Cup Sliced Okra (or Frozen)
1 Scallion – Chopped
1 Sante Fe Chili (or Jalapeno) – Chopped
2 Tablespoons Oil
1 Avocado – Diced
Large Skillet

  • Separate the tortillas and let them dry out a bit – 30 minutes or so, (or overnight if you’re doing this for breakfast)
  • Slice the tortillas into 1″ strips and add the strips and the scallions to the skillet with oil heated to medium high
  • Saute the strips around a bit in the oil until they begin to scorch on the edges
  • Add the salsa, chilies and okra
  • Fold everything under to coat with the salsa
  • Add the stock, reduce to medium low and simmer until most of the liquid is absorbed
  • Make a small well in the center of the skillet and crack the 2 eggs into the well
  • Continue to cook until only the whites are set
  • Lift out onto a serving platter and top with the diced avocado and the crema
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