Monday’s Bread Bowl: Chilaquiles

An unrefined but yummy Mexican staple

We like this dish that makes the most of old tortillas you may have stocked up in the fridge. There are various version of chilaquiles. We like this version which is similar to an entree Nelly discovered at Mexico Restaurant & Bar in Atlantic City, N.J. Here’s the recipe:

What you will need:

1 large skillet

1 small fry-pan

1 small sauce pan

1 wooden spatula

1 pair of metal tongs

1 (28 oz) can green enchilada sauce

2 cups cooking oil

1lb thinly sliced beef steak

2 tbsns butter

1 cup queso fresco, crumbled

1 large yellow onion, sliced into thin rings

Sour cream

10 to 12 corn tortillias cut into half-circles or quarters (they should also be at least 3 to 5 days old)

Pinch Salt & Pepper

Optional Toppings:

1 batch Poor Man’s Black Beans or warmed canned beans

½ cup fresh cilantro, minced

Sour cream

Cooking & Directions:

Slowly heat up green enchilada sauce in small sauce pan until it reaches a slow simmer as you start cooking tortillas and then steak, which follows. Using small fry-pan, deep-fry tortillas in hot oil until crispy then set aside on rack.    Season steak with pinches of salt and pepper then grill meat in large skillet until browned on both sides for 3 to 5 minutes.  Stir green enchilada sauce well, then remove from heat.  Quickly assemble parts of chilaquiles with toppings as shown.  Serve immediately.