Cooking with Limited Supplies (Part 1): Mexican Chilaquiles

Mexican Chilaquiles Mexican Chilaquiles

Quarantine life has given us all plenty of time to spend at home. If you haven’t been a regular cook, now is the perfect moment to start with a daily routine that includes more food activity in your kitchen. Grocery shelves are empty and supplies are lacking? Thats how many iconic dishes have started! I want to start a series of recipes that are quick & easy to make even with a few basic ingredients – but most importantly, that take you on a culinary journey to distant places we are all currently dreaming of!

On the first “trip” we are heading to the country of one of my favourite cuisines with a delicious Chilaquiles recipe. This fun Mexican breakfast & brunch dish with crispy tortilla chips simmering in rich salsa, covered with cheese and fresh coriander really is the goat! A quick meal for you to make use of leftover ingredients, which can easily be customised even in the days of limited supply. And if you close your eyes, you might taste the cooling sip of a margarita…

“Let`s go on a culinary journey to Mexico!”

Chilaquiles ingredients

INGREDIENTS

  • Nachos (or Tortillas cut into triangles)
  • Salsa (or a sauce from canned tomatoes/ fresh tomatoes)
  • Chopped red onion
  • Kidney Beans
  • Sausage cut into slices
  • Jalapeños chopped
  • Cheddar Cheese (or a similar cheese type like Gouda)
  • For garnish: Fresh coriander, radish and Queso Fresco (or Feta cheese)

Optional: Add a fried egg or slices of avocado on top of the Chilaquiles before serving.

CHILAQUILES

Chilaquiles

“Crispy tortilla chips simmering in rich salsa, covered with cheese and fresh coriander really are the goat!”

INSTRUCTIONS

  1. Start by heating some olive oil in a pan.*
  2. First, fry the finely chopped red onion.
  3. Next, add the sausage and keep stirring.
  4. Pour in the salsa or tomato sauce and let it cook for 10-15 minutes. (Tip: Depending on how many chips or tortillas you use, don`t heat too much sauce, so that the chips will stay crispy and don’t get too soggy.)
  5. Lastly put the tortilla chips in the sauce, add the kidney beans and Jalapeños.
  6. Sprinkle the cheddar cheese on top, stir carefully! and let the chilaquiles simmer for about 5 minutes
  7. Finish by garnishing the chilaquiles with fresh coriander, slices of radish and Queso Fresco (or Feta Cheese)

*Note: If you use tortillas, fry the cut triangles first in a pan until they are crunchy and put them aside.