I am in Love. With a Puppy. And Chilaquiles, too.

Sometimes, loneliness happens. Your husband of many years walks away and builds another life elsewhere. Your only daughter turns 18 and begins to embark on a journey all her own. Suddenly, you find yourself almost empty-nested, and at most nights, staring into a space of nothingness. Well-meaning bestfriends advise, “find a boyfriend”. You’re like, “Heck, I need a dog.” What difference really, between a man and a mutt? They both whine when hungry, they give sloppy kisses, their barks are worst than their bites, they pee on their hind legs, they’ll hump anything in sight. The dog, at least, does not talk back.

 

Isn’t she adorable? Her name is Adriana, a 6-inch long and 4-inch high gift from my friend, Benny. I’ve had her barely a day and I love her already. And the way she’s snuggled between my feet now, gently gnawing on my toes with her baby canine teeth, what do you know? I think she loves me, too. Amazing, never thought a little ball of fur can fill so much of this gaping hole on my chest.

 

Since she had me up this morning at 3 AM with her constant whimpering, I decided to might as well celebrate her mixed poodle and chihuahua descent and post this chilaquiles dish we made at work a few days ago. Chilaquiles [chee-lah-KEE-lehs], traditionally served as a breakfast or brunch item, is a classic Mexican comfort food. Fast, simple, and often referred to as a poor man’s dish, it is the perfect way to make use of stale corn tortillas and leftover sauces. The version below is pretty basic but can certainly be made more substantial by adding pulled chicken and scrambled eggs into the mix and by topping with queso fresco or sour cream.

Ingredients

1 dozen stale corn tortillas, cut into quarters
2 cups salsa verde or salsa roja
1/2 onion, peeled and finely chopped
1 cup Monterey Jack cheese, shredded
cilantro, finely chopped
vegetable oil

Procedure

Cut tortillas into quarters or strips. Use stale tortillas or if using fresh ones, dry in a warm oven for a few minutes before proceeding. This step will ensure that the tortillas won’t disintegrate when combined with the sauce.

In a skillet, heat about an inch of oil until hot but not smoking. In batches, deep fry corn tortillas until golden in color and crisp in texture. Remove from oil with a slotted spoon and drain on paper towels.

Prepare your choice of either salsa roja or salsa verde.

In another skillet, heat about a tablespoon oil. Saute onions until translucent. Pour in sauce and cook for several minutes. Add in fried tortilla strips, turning pieces until well-coated with sauce. Continue to cook until tortilla strips are slightly softened, around 2 to 3 minutes.

Add grated cheese. Continue to cook and turn until cheese is melted. Spoon onto serving plates and garnish with chopped cilantro.

Salsa Verde
Makes about 3 Cups

1 1/2 lbs tomatillos, husks removed
7 jalapenos, stemmed
1 small onion, peeled and quartered
5 cloves garlic
1 bunch cilantro (about 1 cup), coarsely chopped
1 tbsp lime juice
water
salt to taste

In a saucepan, place tomatillos, jalapenos, garlic and enough water to cover. Bring to a boil, then lower heat to simmer until ingredients are softened.

Place cooked tomatillos, jalapenos, and garlic, 1/2 cup of the boiling liquid, onions, cilantro, lime and salt to taste in a blender or food processor. Pulse to desired consistency. Adjust salt as needed. Keep in refrigerator to cool and to allow flavors to meld.

Salsa Roja
Makes about 3 Cups

8 tomatoes, cored
1/2 cup chili arbol
2 cloves garlic, peeled and sliced
1 cup water
salt to taste

In a heavy, thick-bottomed, ungreased skillet, arrange tomatoes and roast over low heat until softened. Check and turn tomatoes regularly. Remove from heat and set aside.

In a very hot skillet, toast chilies until aromatic, about 1 minute. Check and turn continuously to prevent burnt spots. Remove chilies from heat and allow to cool enough to handle. Discard stems and remove most or some of the seeds depending on the piquancy desired. Remember, the narrower the chili arbol, the hotter.

Combine roasted tomatoes and chili peppers, garlic, water and salt to taste in a blender or food processor. Pulse thoroughly, adding more water as needed to achieve desired thickness. Keep in the refrigerator to cool and to allow flavors to meld.

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Recipes from Across the Border in The CookMobile Archive:

Guacamole

 

 

 

Chicken, Caramelized Onions and Gouda Quesadilla

 

 

 

Other Cool Ways to Use Leftover Tortillas

Cinnamon Tortilla Chips
Tortilla Quiche
Chicken Tortilla Soup

More Good Food!

• Papas con Chorizo Omelet (Potatoes and Sausage Omelet)
• Chicken, Caramelized Onions and Gouda Quesadilla
• Clean-Your-Fridge Egg Omelet
• Fried Plantains with Refried Black Beans and Mexican Cream
• Zucchini and Cheese Omelet
• Cream Cheese Wontons
• Bunuelos
• Guacamole
• The Tale of Two Mexican Salsas
• Parmesan Tilapia