Ruby Press

When it gets to be that time of year when I have to turn on the heater as soon as I get out of bed, my boyfriend likes to make chilaquiles in the mornings and melt Ibarra Mexican chocolate into our coffees. This last Sunday was definitely that kind of morning, so I pulled up a chair to observe and take notes. Now that I know how easy it is to achieve something so heavenly, I feel compelled to spread the word. Make this. You won’t regret it.

Chilaquiles (serves 4)

-Halve 2 tomatoes, 4 tomatillos and 1 jalepeno (leave the seeds if you like the heat) and stick them in a pot with just enough water to cover the vegetables

-Boil until the vegetables start to lose their color and their skin begins to peel off a bit

-Drain the water and stick the vegetables into a blender, blend together until it becomes a sauce and add salt to taste

-Chop up 8 corn tortillas (the fresher the better!) into bite size pieces, place them in a pan coated with oil over medium heat, and cook them until they brown lightly

-Add enough of the sauce from the blender to coat the tortillas and the bottom of the pan

-Simmer until the sauce is reduced and thickened and the tortillas begin to soak up the sauce (about 10 minutes)

-Garnish with grated parmesan and enjoy!

{Photo from here}