feed me comfort food
Recipe: Mexican Chilaquiles
California is a paradise for everyone who loves delicious food and drinks. With the recipes from her new cookbook California Dreamin’, Vivian Lui introduces you to the diverse Californian cuisine. Like these Chilaquiles, a crispy take on a traditional Mexican dish that is often eaten for breakfast.
door Lauretta Baarends
How to make the Chilaquiles
- Preheat the grill and place a baking sheet 15 cm under the grill. Place the halved tomatoes, onion pieces, jalapeño pepper and garlic in a cast-iron roasting pan. Roast in the oven for 10 to 12 minutes, until the vegetables are just short of burning.
- Stir halfway through the cooking time. Remove the roasting pan from the oven and transfer everything to a food processor or blender. Add the garlic, chipotle peppers with the sauce, salt and black pepper and blend until you have a smooth sauce. Cover to keep warm.
- Heat the rapeseed or neutral oil in a deep fryer (or a heavy-bottomed roasting pan) to 180 °C. Fry the corn tortillas for 2 to 3 minutes, until crisp and golden brown. Turn them over once. Drain on kitchen paper and sprinkle with a little salt.
- Crack the eggs into a bowl, add salt and black pepper and beat the eggs. Heat a non-stick frying pan over high heat. Add the olive oil. Then add the beaten eggs and lower the heat slightly. Cook the omelet, stirring and regularly turning the pan to ensure the eggs cook evenly. Cook for 3 to 4 minutes until you have large pieces of omelet. Remove the pan from the heat.
- Break the tortillas into pieces and divide them among four plates like chips.
- Pour the sauce over them and spoon the omelet on top. Garnish with the feta, avocado slices, spring onion and radishes.
Tip: homemade tortilla chips taste best, but if you don’t feel like frying, you can of course just buy them.
Title: California Dreamin’
Author: Vivian Lui
Price: €25,95
Publisher: Good Cook
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