Friday, May 13, 2011
Breakfast for Dinner: Green Chilaquiles with Eggs
But, I’m not completely unreasonable. In fact, there are certain “breakfast-like” foods that I can be persuaded to eat in the afternoon and evening.
I can be coaxed, for example, into hauling out my trusty blue pyrex pie plate to whip up a quick and delicious vegetable quiche for dinner every now and again (that's quite a bit like eggs & toast, isn't it?). And I've also been known to get a craving for latkes (probably close enough to pancakes) in the late afternoon on certain occasions.
And then there are chilaquiles... ah, how I love my chilaquiles.
Interestingly, chilaquiles claim to fame is often their magical ability to ease the symptoms of a hangover. As the story goes, the eggs, which contain good quality protein, supposedly help restore the body’s strength. And the spicy chiles in the sauce apparently possess a natural pain reliever, providing relief from the tell-tale headache left behind after an evening of excess.
But, I don’t need to have a hang-over to crave this dish. In fact, I will gladly scarf down a bowl of chilaquiles for breakfast, lunch, or dinner without hesitation.
Chilaquiles are one of the easiest (and most delicious) dishes known to man. The word chilaquiles is derived from a Nahuatl word meaning "in a salsa of chiles.” And the concept is really that simple.
They don’t require a recipe at all if you have a bit of salsa, tomatillo sauce, or mole on hand. Just heat 1 teaspoon vegetable oil in a skillet over medium heat. When hot add a cup or two of the sauce and cook for a minute or two, giving it a good stir. When the sauce is heated, add a few handfuls of tortilla chips and toss to coat. Serve over refried beans or top with a fried egg or a bit of leftover pulled chicken. A garnish of cilantro, sour cream, and/or cotija cheese is also nice.
Quick Roasted Tomatillo Sauce
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Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.