iViva Los Chilaquiles!

 It's been a while since I've done a cooking post, but that's got to change now.  I've discovered a new food bandwagon and I want to tell you about it.  The first thing I should tell you is that I'm not sure it's a bandwagon.  In fact, I might be the only one on it right now.  But you see, that's why it's so important that I let you all know about it- so you guys can join me.  Obsessing all by one's lonesome is no fun.  It's why groupies travel in packs.

Earlier in the month when I was in Seattle, my brother in law picked us up from the airport and took us to this restaurant on Capitol Hill.  It's called Barrio.  It was very cool.  It was there on the menu that I  saw it said "Ask your server about today's Chilaquiles dish."  So I did.  I asked "What are Chila...chila... chila...?"

The server smiled and said "Chilaquiles?" (pronounced Chee la KEY lays, or, as the whitest version of me likes to say, "chile-kilees".)

I said, "Yes, that."

And she lit up and then launched into this enthusiastic dialogue that started out with "They're basically like nachos on steroids......." and continued into this impressive speech that was heavily peppered with all kinds of delicious adjectives.  The three of us, Matt, my brother in law, and myself, just sat there listening.  When she was done there was a moment of silence before my brother in law said "Wow.  You sold that well."

So I ordered Chilaquiles.  And oh. my. word.  My mind was blown.  Nachos on steroids doesn't begin to cover it.  I think nachos connote fluorescent orange cheese over stale chips.  There was none of that here.  I wish I could tell you more precisely what exactly was in this dish, but to be honest, after I took my first bite, my brain stopped thinking in logical terms and only operated on sensory input.  I remember crunchy warm tortilla strips, some spicy jalapeños, queso fresco, sautéed zucchini, onions, and garlic.  I think the meat was some kind of pork carnitas, but I'm not sure.  Whatever it was, it was good.  The best part was, the whole dish was topped off with a perfectly cooked over easy egg. (I know the egg part turns some people off, but not me.  I'm telling you, it was perfection.) People call it the perfect hangover food.  I can see why.

Since I've been home, I've been trying to replicate the dish.  I haven't been successful in getting it to taste as good as the ones at Barrio, but here's the great thing I've discovered about Chilaquiles: it's basically a dish that's traditionally used to use up leftovers, so as long as you've got the key 3 ingredients (chips, sauce, & leftover meat), you can't get it wrong.  There are so many different variations, you could eat Chilaquiles every day of the month and never have a repeat dish.
So in other words, it's food heaven.  Blissful and never ending.

The recipe that I'm sharing with you here is Emeril Lagasses.  You can find it on the Food Network site.  (Or I suppose I could just give you the direct link.  Here you go.) I made a few changes of my own, 'cause I'm a rebel that way.  This recipe is a little time consuming, but very flavorful.  And like I said, you don't necessarily need a recipe as long as you've got the 3 key ingredients.  You could throw together some Chilaquiles in 5 minutes if you wanted to by tossing chips into a bowl, mixing it with whatever leftover meat/veggies you have, sprinkling some cheese on top, and then broiling it all.  But if you've got some time and you're in the mood for some really intense flavors, this recipe will do the trick.

Shall we get started?

M'kay.  Just to keep things organized (how unlike me), I'm posting this recipes in three different sections.  Let's worry about the meat first, then we'll move on to the sauce and chips, all right?  Here's what you need to cook up some yummy shredded chicken:

First you're going to chop up your garlic.  I finely chopped a few cloves for the sauce, and just roughed up a few more to poach with the chicken.

Then the next part is easy.  Just throw the chicken breasts, roughly chopped garlic cloves, juice from half of a lime, a teaspoon of salt, a bay leaf, 1/2 teaspoon of dried Mexican Oregano (don't forget to crush it between your fingers to release the flavors), and 2 1/2 cups of chicken broth into a big fat huge skillet. 

Also, Emeril's recipe calls for 1/2 cup of dry white wine.  I think I used this too, but forgot to take a picture of it.  Oops.  

Go on, throw it in there.  Won't hurt anything.  

Now bring it to a boil, and then reduce to a simmer for about 10-12 minutes.  When it's done, let it cool in the broth before you take the breasts out.  Save a cup or two of the broth too, would you?

Then shred the chicken. It'll look like this:

Allrighty.  Good news!  You're done with the meat portion of the recipe.  Set it aside.  Now we can move on to the sauce- which happens to be my favorite part.  It's where all the flavor happens.

Here's what you're going to need for the sauce:

So that's an onion, 2 jalapeños, 2 poblano chiles roasted and blistered to perfection, another 1/4 teaspoon of the mexican oregano you used earlier, the reserved chicken stock, olive oil for sautéing, and a big ole fat can of crushed tomatoes (30 oz).  

First you're going to chop, mince, and slice the onions, jalapeños, and poblanos like a boss.

                                     

BAM! 

(Don't forget to seed out the jalapeños.  Crying because your tongue is on fire isn't bosslike.) 

Heat up a few tablespoons of olive oil, and sautee it all up in the pan.  

Add the tomatoes. 

And the reserved chicken broth.

And then crush up the last 1/4 teaspoon of the oregano into the sauce. 

Cover it and let it simmer for about 30 minutes.  Your house will start smelling like a mexican kitchen.  That's a good thing.  

When the sauce has thickened up a bit, you can add in the poblano chiles....  

                                              

and the cream.  Wait!  Back it up.  Did I forgot to mention the cream in the ingredients list?  Sorry!  You'll need 1/3 cup of cream.  

Pour it in there.

Keep going.  

Keep going.  Isn't it pretty? 

                                                   

Now you mix up all the vibrant colors and cook it ten minutes longer (or until it thickens enough to coat the back of a spoon)

Now, you just add the chicken in. 

Mix it up, put a lid on it, and.....

Congratulations!  You are done with the sauce and are now only mere minutes away from reaping the rewards of your labor.  Part three is easy and quick.  Here's the ingredients that you'll be using: 

                                     

Corn tortillas, oil, queso fresco, and the eggs, which you don't have to do, but I'm going to be really disappointed if you leave them off.   

Whew. Let's wrap this up.  I'm getting impatient. 

Slice the tortillas. You can do strips if you want.  Or squiggles.  Or squares.  Really, it's just all about whatever suits your mood at the moment.  I was in a triangular type of mood.  Wacky. 

                                        

Pour an inch or two of oil into your pan and fry your chips up in batches. 

                                   

I forgot to time it because I'm a ditz. However, common sense goes a long way here: When the chips start to look brown, take em out. 

See?  Logic.  For something so intimidating to space cadets like me,it sure proves useful from time to time. 

Where were we?  Oh yeah.  Ladle on some sauce. 

Then throw on some more chips.

Then more sauce.

Then some queso fresco. 

And then you stick that cheesy, crunchy, salty mess under the broiler for 5 minutes.  

While it's under there, if you're using an egg fry it up.  (Please, try the egg at least once.  That's all I ask.  Just once.  And if you don't like it, I'll never bring it up again.  I may secretly wonder what's wrong with you, but I won't actually say anything out loud.  Deal?)

Here's the best part.  Ready? 

When you take it out from the broiler, it'll look like this:

                                          

When you put an egg on top, it'll look like this:

When you bite into it, it'll look like this:

And this:

And finally, this:

The pictures aren't doing it justice, guys.  This is good stuff.  Make some today.  Or okay, tomorrow if you have to wait that long.  Just make 'em.  Then let me know what you think, cuz what I'm saying is that we need a Chilaquiles Revolution.

Or at the very least, a food truck specializing in them.

The time is now, people.

Have a good night.