August 2, 2013
Yesterday, I shared my recipe for homemade and gluten-free(!) tortillas. Hot off the griddle fresh tortillas take all your Mexican fare to another level. However, the day after tortillas— no bueno. They tend to be hard and dry. But the good/great/delicious news is they’re fantastic for breakfast in this easy recipe for chilaquiles.
My kids love this dish. I serve them up just as the recipe lists below. For the grown-up version, top with sliced chilies, a few halved cherry tomatoes, a couple wedges of avocado and a sprinkle of feta and you’re golden.
I don’t really have any personal experience on this matter (wink, wink)- but I’ve been told that this is perfect hangover food.
Makes 1 serving
1 corn tortilla
Pinch of sea salt
Pat of butter
1 tsp. olive oil
Optional toppings: sliced cherry tomatoes, avocado wedges, sliced peppers, chopped chives, crumbles of feta…
Over medium heat, heat olive oil and butter in a frying pan. Once the butter is melted, crumble 1 tortilla in your hands right over the pan. Just grab hold of a tortilla and ball it together until bits and pieces fall from your hands. Cook in the buttery mixture until fragrant and toasty, about 2-3 minutes (the butter will start to bubble). Next, pour in two eggs whisked with a good pinch of salt. Cook and scramble until your eggs are the way you like them. Serve plain or with toppings of your choice.