Lil’ Wayne Chilaquiles

In food on 02/07/2011 at 10:28 am

WE WON, thanks to a helping of Lil’ Wayne Chilaquiles at our Green n’ Yellow Super Bowl party. It was a lot of mad dashing in a small kitchen, but I managed to whip this recipe up to abide by the theme of the event. It’s better than green eggs and ham.

When I lived in Chicago, I met a girl who became a nun. She joined a order that allows you outside contact with family and friends after ten years. Before Nun Girl picked up the habit, she shared with me her favorite anytime dish, chilaquiles, which utilizes old tortillas with a tomato chile sauce and eggs. You can make the sauce with green or red or yellow tomatoes. I was wondering where I was going to get tomatillos on a cold winter day. Sobsey’s never lets me down.

This dish is a lazy man’s molé. It’s much easier with far fewer steps. You could use the sauce for other things like roasts, chicken, fish, veggies. The tomatillos add a pleasant tartness to the palate that you don’t get with red tomatoes. It’s good for parties too, since you can make the sauce before hand and just assemble all the parts when the time comes. I recommend not doing it 7 minutes prior to a very important football game, or else, you could get a little frazzled, especially if your kitchen doesn’t come with a pass-thru that gives you a view of the TeeVee.

Mission Accomplished Packers!

For sauce:
5 tomatillos
2 jalapenos (any chile/spicy you want, I had harissa on hand)
1 red onion
1 cup water or stock
garlic powder
hot paprika
cumin powder
Liquid Smoke
salt n’ pepper

Tortilla chips
sour cream
cilantro or carrot tops
fried egg
shredded cheese or queso fresco crumbles
beans (I like black)

Roast olive-oil coated tomatillos, jalapenos, and onion at 400 degrees until soft and caramelized. ~15 min. Put in heat-proof bowl. Add water and seasoning. Blend with immersion blender.

Put sauce in skillet on simmer mode. Add tortilla chips (fresh fried or store bought, thicker cut are better). Stir until just soft. ~2 min

Fry sunnyside up eggs in separate skillet. Put sauce with chips on the bottom of a bowl. Top with eggs, beans, cilantro, sour cream, shredded cheese or queso fresco.

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