One of the things that I never really make myself do is cook. I’m not good at it but sometimes I just feel like having something other than what’s around.
And this kind of attitude is the result of being frustrated with writing/writing projects. I could be reading a published book I have to get through or doing passes on my own word vomit, but this kind of anxiety always leads to creating elsewhere. And I am NOT doing anything that can be edited for periods afterwards. So no art. (Though that is not surprising. Haven’t drawn in ages.)
So yeah. That’s that.
So today’s meal is Chilaquiles. The basics, it’s a tortilla dish. It was once a poor person’s meal in some Latin American countries. Now it’s just a casual, delicious meal. It can be and has been served any time of day.
The original recipe is to rip corn tortillas. I like to make them into triangles but shape is not important. You fry these in a little oil, just enough so they’re chips. You make a salsa of your choice. It works much, much better if it comes from boiled ingredients that are blended while still warm.
Cold salsas have a heartier texture. That’s not the kind of thing you need to have.
Anyway, drop the chips into a pan, once it’s heated, crack some eggs into it. Two, if you have a family sized batch. And stir. Stir until the egg has cooked. Then, while still on heat, add the salsa.
Leave it simmering for a bit then turn off the heat.
They should dry a little.
Now from here, people like to dice onion over their chilaquiles. Maybe add some cheese (whichever. I have Parmesan from the bottle or maybe melt some Montererey Jack.)
I know some slice tomatoes, thick, and decorated with a spiral of Valentina sauce.
Today, I baked the tortillas. Less mess, less stress, less oil.
I did the chips on two sheets. Heated the oven to classic 350 and left the spread out tortillas for forty minutes. Turned off the heat and left them there for another thirty minutes (though you don’t have to wait that long.)
Now the reason you don’t fry flour tortillas is because you make sopa pias. If you’ve never had, they’re a great snack and all day food. But they are desserts so eat with caution.
Sopa Pia recipe in a nutshell:
Fry the tortilla until it’s bubbled and hardened slightly. Sprinkle sugar on it and enjoy. There!
Here’s some art to go with it.
Bonus: Get yourself a copy of Like Water for Chocolate. More recipes and the best love story set in turn of the century Mexico. Warning, amazing magical realism.
Hope you guys have a great Monday! Enjoy your Mexican/Hispanic food! ❤