growing up in the desert Southwest. Mexican Breakfast.

[vash]

I still surprise my wife with a meal or two.

this morning I hollered, "BREAKFAST!!...COFFEE!" cat, dog, and the wife came running.

my wife was, "and what is this?"

"Chilequeles..its a Mexican Breakfast"

"soggy, nachos?"

"grrrr..."

she LOVED it!! I grew up eating it on occasion. all night study sessions and a friends mom knocked on the door with two plates of this!! Mrs Trujillo!! I remember running outside to the kitchen and asking, "how did you do that?" the explaintion was simple.."I got this". I made a giant version at deer camp and it sustained us for a long time.

boom. Chiliqueles!!

[masraum]

Damn! That looks tasty!

Another great Mexican breakfast dish that I love besides chilaquiles is migas.

[Zeke]

I think I want some.

(10 min later) I just pulled a recipe off the net. I've got all the stuff on hand!!

[drkshdw]

I eat chilaquiles for breakfast a good 3-4 days every week and have for quite a few years. We make the verde kind with tomatillos. Quite simply, it's a good meal that sticks with you for hours. Plus it manages to use up my never ending supply of free range eggs from my chickens.

[javadog]

I grew up eating that. My dad’s recipe used chili powder in the sauce, he supposedly got the recipe from a friend in Mexico City but I suspect he didn’t follow it.

I use habanero chilies in the sauce I make, instead of serrano. I like the flavor profile better.

[tabs]

Looks Lovely...

[Pazuzu]

Mexican eggs without escamoles???

[flatbutt]

I had a friend make what she called a Cuban breakfast. It was eggs, chorizo, cheese, onions and potatoes... I think.

[javadog]

Originally Posted by Pazuzu

Mexican eggs without escamoles???

****, I hope so.

[Pazuzu]

Originally Posted by javadog

****, I hope so.

Don't be a little girly man, they pop when you eat them. Think of them as kinda wet slimy rice puff cereal.

[fanaudical]

So, we've taken a break from frittatas at home since I ran across this thread. I've found a few different recipes on the 'net, have tried them all, wife loves them all, but we have a burning question since we've never had them made by somebody who actually knows what they're supposed to doing:

Are the tortillas/chips supposed to be crispy or not when done?

(All my attempts have been "al dente"...)

[vash]

Originally Posted by fanaudical

So, we've taken a break from frittatas at home since I ran across this thread. I've found a few different recipes on the 'net, have tried them all, wife loves them all, but we have a burning question since we've never had them made by somebody who actually knows what they're supposed to doing:

Are the tortillas/chips supposed to be crispy or not when done?

(All my attempts have been "al dente"...)

I add the chips at different levels so the texture varies. Most I’ve eaten at restaurants are on the softer side.

[javadog]

They are supposed to be crisp, not soggy. They are best made with thicker tortillas, so they won’t be as crispy as the thin ones you get in a bag of tortilla chips. You don’t want to sauce them too hard or too long so that they get soggy. They are more chewy than crispy, I guess is the best way to put it.

Having said that, there are at least 1 million recipes for this in Mexico, everybody makes it their own way. Make it how you like to eat it.

Personally, I grew up eating huevos rancheros, so I like mine a little on the softer side but with a little bite left. With huevos rancheros, I like the tortillas to be able to be easily cut with a knife, so they are not fried super hard. Same thing with these.

[Bill Douglas]

It's not often you get great tasting and healthy in the same breakfast - well done.

[masraum]

mmmmmMMMMMMMmmmmmmmm

Yummy!

Someone needs to start a "Migas" thread now!

[vash]

Originally Posted by vash

I add the chips at different levels so the texture varies. Most I’ve eaten at restaurants are on the softer side.

I hate when I’m vague. Sorry.

I Add the chips in installments. Three installments. The last fistful still has the slightest crunch. First installment almost sogged. I like the variety in textures.

Move fast, and eat fast. The texture is a moving target.

[craigster59]

I love Chilequiles. A local restaurant has them on a plate topped with 2 eggs over easy smothered with red sauce on one side and green sauce on the other. They're called "Huevos Divorciados".

[Steve Carlton]

Okay, Vash…

[Steve Carlton]

These were good- not great. Went to a local Taqueria with good reviews on the chilaquiles. I'm still a fan of good rancheros- which also get made all sorts of ways.

[craigster59]

Not Chilequiles but when you have a Blackstone and everybody contributes (even Lynell's award winning homemade salsa) everybody gets a rib sticking "kitchen sink" breakfast burrito......