Hey Everyone! It’s been awhile since I’ve posted on my blog, but here’s the first post for the new year!
This recipe is for Chilaquiles, which is one of my favorite dishes. I was introduced to this dish at a local restaurant in the Bay Area, and have been cooking it up ever since! Chilaquiles, as I’ve come to know them, is a Mexican dish consisting of tortilla chips simmered in an enchilada sauce.
What I love about this dish and recipe is that you can “make it up” each time! If you are a vegetarian, vegan, have dietary restrictions or allergies, etc., you can add and omit any ingredients you want! This version contains meat and dairy, but you can always leave these ingredients out or swap them for an alternative.
I hope you consider trying this recipe! As always, live out your happy and healthy adventure—enjoy it! ☺️❤️
Recipe: Chilaquiles with Carnitas and Egg
Cook time: 20-30 minutes
- Large bag of tortilla chips (any brand and shape)
- 2 cans of enchilada sauce (can be red or green, enough to coat the tortilla chips)
- 1 can of black beans
- Pulled pork (pre-packaged)
- Shredded cheese (such as Mexican blend)
- 2 tablespoons oil (I used olive oil)
- 1 white onion, diced; for garnish
- 1/4 cup cilantro, whole leaves for garnish
1. Heat a large skillet with high sides. Then, add enchilada sauce. Simmer, then add carnitas (pork) and beans. Continue to simmer for 5 minutes, or until meat and beans are warmed through.
2. While the sauce, pork, and beans are simmering, heat another skillet. Then, add oil to pan. Crack eggs (1 per person) into skilled. Cook as desired (I recommend over easy).
3. When the sauce has simmered for 5 minutes (or once the pork and beans are warmed through), add the tortilla chips to the pan. I recommend doing this in batches so it’s easier to stir. Coat all of the chips with the sauce.
4. Place a serving of the Chilaquiles onto the plate. Top with shredded cheese, diced onion, egg, and cilantro. Dinner is served!