Seasonal Recipes

Chilaquiles with Peppers, Zucchini and Eggs

One thing I learned from talking to the locals during my travels in central and southern Mexico was, there is only one right way to prepare a dish, and it is the way their abuela (grandmother) does it. And everyone's abuela does it differently, however there did seem to be regional similarities. Mexico is a nation without cookbooks. If you have ever been in a families kitchen while a meal is being prepared you would understand why cookbooks are unnecessary. The homes I visited would have three or four generations of women crowded into a small kitchen, working harmoniously to prepare a meal. I found it fascinating, and learned to prepare some great dishes.

Chilaquiles (chi-la-key-lays), a dish that has many variations, is made from leftover or stale, fried tortillas simmered in salsa and topped with thick cream. At my house we usually make Chilaquiles for breakfast, with eggs and tomatillo salsa. However, in late August, when the vegetable bin is overflowing with peppers, and zucchini, I make this version for supper.

Be sure to use good tortillas, not those you find in the supermarket. Go to a Mexican market, every town has at least one now, and get the tortillas that are in the cooler. They will be made without preservatives, and most resemble those found in Mexico.

oil
10 corn tortillas
1 medium onion
1 zucchini, cut into 2 inch long strips
1 red or yellow bell pepper cut into strips
4 eggs
1/2-1 cup sour cream
1-2 cups tomatillo salsa
salt and pepper to taste


Cut the onion in half and slice it into strips. Cut the tortillas in half and slice into 3/4 inch wide strips.

Liberally coat a large skillet with oil. Over high heat add the tortillas and fry until they are crispy. Transfer temporarily to a plate.

Add a little more oil to the skillet if necessary. Add the onions and saute until they begin to soften. Add the zucchini and peppers, saute until all the vegetable are tender or begin to brown. Return the tortillas to the skillet, mix well and crack the eggs over the top of everything. When the egg whites begin to set, break the yolks and mix everything together. Once the yolks are cooked add the salsa and sour cream. Cook till heated through, serve at once with extra salsa and sour cream.

Posted on August 23, 2008

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