By Carla Vigos
Laguna Woods Globe correspondent
Many years ago, while vacationing in Cabo, I had my first taste of chilaquiles (pronounced chill-a-kee-lays), and it was a wow (pronounced wow!) for me.
Chilaquiles are usually made for breakfast, but they can be an anytime meal.
There are many versions. I have created my own using black beans. Optional add-ons include cilantro, jalapenos or radishes. You can make the dish all your own.
My grandson, Dominic, has been begging his mom to make chilaquiles ever since I made it for the family last Christmas morning.
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CHILAQUILES
INGREDIENTS
1 medium onion, chopped small
3 garlic cloves, minced
1-2 teaspoons of canned chipotle pepper in adobo sauce (this gives a smoky flavor). You may substitute 1/2 teaspoon cumin or chili powder
2 cans black beans, drained and rinsed
1 cup of low sodium chicken broth
Oil
LIME CREMA
1/2 cup sour cream
1 lime, zest and juice
1 tablespoon or more of milk or half and half
Tortilla chips, salsa, eggs, grated cojita cheese, cilantro.
Optional jalapeños, radishes, lime wedges, hot sauce
PROCEDURE
In a saucepan, add 1 tablespoon of oil and saute onions until soft over medium low heat. Add the garlic and cook for 1 minute, then add the canned chipotle pepper. Add the rinsed black beans and the chicken broth. Simmer for 20 minutes, then mash the beans somewhat but still leaving some whole beans. Set aside.
Meanwhile, make the crema. In a bowl, add the sour cream, zest and juice of lime and milk and whisk together. It has to be able to drizzle, so you may need to add more milk, depending on the thickness of your sour cream. Options then are to put it in a squeeze bottle or drizzle from a spoon.
In a large skillet over medium heat, add 1 tablespoon oil and cover bottom with tortilla chips. Saute and stir until chips are crisped. Add 4 tablespoons salsa over the chips.
Cook eggs the way you like them. Sunny side, over easy, even scrambled will work.
Assemble on a plate or in a bowl in this…
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