Saturday, April 4, 2009

Chilaquiles - The Best Thing to Happen to Hangovers Since Menudo (the spicy soup, not the band)

As promised, here is my basic version of chilaquiles, a classic Mexican mixture of fried tortillas, cheese, and salsa verde, often made with eggs to produce one of the world's great breakfasts. Like all the great breakfasts of the world, it has been long touted as a superior hangover cure.

It's ability to revive the body, mind, and soul from the ravages of alcohol poisoning is r
eportedly second only to the famous Mexican soup, menudo. Since mendo takes much longer to make, and traditionally contains, among other things, brains, cheeks, tails, hooves, and other organs, I tend to prefer the chilaquiles as my remedy.

According to the extensive research I did regarding the name, and by that I mean the three minutes I spent on Wikipedia, the word "chilaquiles" is derived from the Nahuatl word chil-a-quilitl, which means "herbs or greens in chile broth."

I can't say how that par
ticular recipe eventually became what you'll see here, but thankfully it did - I can't imagine a bowl of stewed greens in a chili broth would work as well after a late night out at Senor Diablo's Casa de Las Margaritas Grandes. Enjoy!



Ingredients for curing 2 hangovers:
5 eggs
3 corn tortillas
1/2 cup cheese
1/2 cup salsa verde
vegetable oil
salt and cayenne pepper to taste

Check Out
These Other Great South-of-the-Border Video Recipes:

Aunt Mary's Pollo en Crema

Pineapple Pork Al Pastor

Spicy Tomato Rice

Chicken Chili Verde


Margarita photo (c) House Of Sims' Flickr photostream

25 comments:

texichan said...

mmm chilaquiles! i do mine without eggs, but still a simple delight! and i do mine without the hangover too - it's still delicious any morning of the week.

Chef John said...

yes, it's worth noting that the original dish has no eggs.

Sam I Am said...

Personally, I really like this Dr. Seuss recipe. Especially with ham.

Anonymous said...

Chef, could you do this recipe without using salsa verde but just using regular salsa.

Chef John said...

oh yes, the red version is also a popular dish. It's called Chilacouldntfindsalsaverdequiles.

Chris said...

I tried this tonight, topped with green chile and refried beans on the side. I have to say, it was really good. Thanks for the recipe

Anonymous said...

I'm erecting a shrine to St. Chef Juan in my kitchen as soon as I'm done with this email. I grew up in CA, lived in TX and now reside in ME. 'nuff said. You're the best. I'm forwarding MOZO info to my brother-in-law the chef. Keep on keeping on!

Stephanie said...

I kid you not, after watching this I started looking through my pantry to see if I still had that can of salsa verde I bought like 5 years ago...

... I really hope I find it...

Jason said...

What was the name of the restaurant in Flagstaff where you had this? Thanks :-)

Chef John said...

i think it was called something like martannes.

Brian howard said...

Martannes is on 10 N. San Francisco St. in Flagstaff.

Anonymous said...

Awesome recipe!
Do you have by any chance the ingredients/recipe for the entire plate shown at the begining of the clip?

I would like to give that a try!
Thank you Chef! You are the best!

Chef John said...

Sorry, I don't!

Anonymous said...

how funny, my mom would cook this for breakfast when i was a kid. In Texas this dish is called migas, i think it uses tomatoes though.

Anonymous said...

Nice dish, though it's more a migas than chilaquiles.
Chilaquiles in Mexico have no eggs. It was always a good meal growing up.

Anonymous said...

How wonderful to be randomly perusing this site and come across a shout out to my favorite restaurant in town! Martanne's chilaquiles are my go to solution for a wide range of hangovers (from the mild to the disabling), and the first place ever heard of/had chilaquiles, none other can match up. Many come to Flagstaff for the seasons, but stay for the chilaquiles. Hopefully you had time to try out Diablo Burger as well, it'd be a shame to pass up.

JTHxxxGFH said...

this looks legit i def want to try to make this dish


yumm

Desert Rose said...

Chef Juan! I love your recipes! I am originally from Monterrey, Nuevo Leon, Mexico and when I saw this recipe I felt compelled to tell you that in my hometown this dish is called "Migas con Huevo en salsa verde", is a traditional dish from Monterrey. Our state,Nuevo Leon, has very rich culinary traditions derived mainly from Spanish Catholic, Spanish Jewish and Tlaxcaltecas Indians that arrived from South Mexico. I love the way you prepare this recipe, it's much easier, I usually fry some chopped onions and garlic after frying the tortillas, also used to put the salsa verde (or very hot salsa roja) at the end. I consider myself a good cook and I can't believe I never thought of cooking the eggs in the salsa! Gosh! it's much better this way. So call it "Chilaquiles" or "Migas con Huevo", I don't care as long as it tastes good and takes care of my hangover! :-D hahaha You are amazing and I love ALL your recipes,(did I already say that? haha)Congratulations, You give this dish a very special twist and I love it. Viva Chef Juan!! :-)

Shahin Martini said...

Hiya Chef John! you may wanna try these with some mole instead of the salsa. Maybe add a bit of shredded leftover chicken or fry a couple eggs and lay them on top, or avoid the poultry altogether (grown or fetus) and add some dollops of sour cream. This is definitely my favorite breakfast.
Though this may change after I try your sausage patty recipe.
Much love from south of the border.

Anonymous said...

YES. thank you x1000, so hungover, need good food that's easy. this is perfect

Anonymous said...

Hmm, I was looking for something to complement some farmer-sourced chorizo sausage I had in the freezer. This might just do the trick!

Andres Fernandez said...

What would be a good way to add chicken to this dish?

Shahin Martini said...

I'd say shredded on top

Toshiko Suisei said...

Thanks again Chef John! I was looking for a Hispanic breakfast recipe that I would already have the ingredients for.

Last night we had Taqueria-style tacos carne asada with homemade yellow corn tortillas and a side of your grilled corn elote (yum yum), and this morning your chilaquiles (migas con huevo) with the leftover tortillas. Delicioso!

Vbryce said...

Maybe this is because I'm viewing this from my ipad, but I can't find a video for this recipe...would love to try it though!