When I think about heritage, for some reason the chorus from Who Are You, by The Who plays in my head. Maybe it is because of the show “Who do you think you are?”
I have been working for a few years on my family tree. I have had a few break-throughs with DNA testing confirming some of my genetic heritage. Some people cannot deny their genetics, others you cannot tell. Part of my genetics says I am come from the UK, France and Germany, the surprising part is my Mother’s side is Spain, Portugal and Italy. I am the only cousin on my Mother’s side of the family, who still has fair skin and hair.
My cousin Eric was adopted; the Catholic Adoptions told my Aunt and Uncle he was Native American Indian. The truth is his mother was Hispanic. I had to laugh at the look on Eric’s face when he told me he was “Mexican.” I told him “of course you are you cannot deny it.”
The best part is my Aunt and Uncle had two little girls before they adopted him. My cousin Lisa and Eric were often mistaken as twins, and people thought my eldest cousin Dana was the adopted child.
I have a Hispanic friend, who I recently re-found thanks to Face Book. I was always sad for this person because they were embarrassed about their background. When I spoke to them recently, I was happy to hear they were no longer denying their heritage, but embracing it.
This recipe is for you my friend!
My favorite Mexican dish is Huevos Rancheros. When we were stationed in Texas, the Mexican restaurant we went to would make it for me, even though it was not on the menu. Chilaqueles (Chee-lah-KEE-less) is a close second.
What is Chilaqueles? Chilaqueles is Mexican comfort food. It has the same concept of French toast, since it is a great way to use up stale (usually corn) tortillas. The stale tortillas are fried, and then a warm salsa or a chili Verde sauce is poured over them. The best part is when the tortillas are just getting a bit soggy but still has the crispness from frying… YUMMY!
You can find many versions of Chilaqueles, traditionally they are served with eggs and beans. In versions that are more traditional the eggs are beaten then poured into the hot oil after the tortillas have cooked. I like to have two sunny side up, fried eggs placed on top of my Chilaqueles.
The recipe I use is from Spoon Fork Bacon, and is a quick and easy version. I leave out the radishes, since I am the only one in my house who will eat them. If I have any leftover Chorizo sausage, I will add it right before baking the eggs. If you like this recipe, please make sure you visit Spoon Fork Bacon and let them know how much you enjoyed it!
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| From Spoon Fork Bacon |
3 tablespoons extra virgin olive oil
1/2 sweet onion, diced
2 garlic cloves, minced
1 (4 ounce) can diced green chiles, drained
2 1/2 cups prepared salsa
2 tablespoons adobo sauce (optional)
1 1/2 cup low sodium chicken broth
14-15 ounces yellow corn tortilla chips
3-5 eggs
salt and pepper to taste
garnishes:
1/2 cup queso fresco, crumbled
1-2 radishes, thinly sliced
1/2 bunch cilantro leaves, roughly chopped
hot sauce
1. Preheat oven to 375°F.
2. Place oil in a heavy bottom skillet and place over medium-high heat.
3. Saute onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes.
4. Stir in green chiles and continue to sauté for 2 minutes. Add salsa, adobo (if using) and broth and stir together.
5. Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more.
6. Repeat until all chips have been added and evenly mixed. Season with salt and pepper and gently fold together.
7. Crack eggs atop mixture, place in oven and bake for 12 to 15 minute or until all liquid has been absorbed and eggs have set.
8. Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.
