advice on chyllaquiles
what's chyll about chilaquiles? basically everything. it's like nachos and mexican lasagna in one. it's really filling and really tasty.
you could make it whenever is clever- for me it's brunch (um hangover cure!) or a weeknight meal. it comes together super quick and most of the ingredients are things i try to keep on hand. feed it to you friends and make them like you even more. ;)
check out this post i worked on for burtongirls.com
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the way to go
1 can of fire roasted tomatoes
1 small jalapeno, seeds and stem discarded
2 chipotle peppers in adobo (freeze the rest)
3 large cloves of garlic
1 handful of cilantro + extra for garnish
1 small onion
1 tbsp of olive oil + extra oil for frying tortillas
2 pinches of sugar
2 pinches of salt
5 corn tortillas cut into triangles
1 can of drained black beans
1 cup of shredded cheddar cheese
2 green onions chopped
cilantro for garnish
place tomatoes, jalapeno, chipotle peppers, garlic, cilantro, onion in a food processor and pulse until smooth, about a minute, add in oil, sugar, and salt. transfer salsa to a medium saucepan and cook for 10 minutes on medium heat. meanwhile coat the bottom of a large skillet with oil and fry tortilla triangles in batches for a few minutes on each side, don't allow them to get too brown. place finished tortillas on a paper towel lined plate.
preheat the oven to 450.
to assemble the chilaquiles you can use the same skillet you fried your tortillas in. add a few spoonfuls of salsa to coat the bottom of the pan. then arrange tortilla triangles over the bottom of the pan, sprinkle liberally with beans, then add more salsa to coat, and then cheese. repeat this 2 more times and end with an even layer of cheese. place skillet on the top rack of the oven for 10 minutes, then switch the oven to broil and cook until the cheese has browned a little about 5 minutes.
in a smaller pan fry 2 eggs over medium, set aside until chilaquiles comes out of the oven. to serve place eggs over top of the chilaquiles and scatter sliced avocado, chopped green onion, and cilantro leaves.
& thanks to @jesselynndawson for the foto