One of the great things about these world breakfast recipes is that they make it perfectly acceptable to eat things for breakfast that we wouldn't have otherwise considered. Like this week’s recipe, chilaquiles (chee-lah-KEE-lehs). They’re basically tortilla chips with salsa – something we love when watching a movie on a Saturday night or hanging around the mini buffet at a house party – but never something we’d think about serving up for brekkie. This Mexican dish originated as a simple way to make use of leftover tortillas, but has become a hugely popular morning meal.
There are many regional variations of chilaquiles; some like to add pulled chicken to the mix, others prefer to garnish with red chile or salsa verde sauce and serve with fried eggs or raw onion rings. You can do this too if you like, but for this recipe we’re keeping it simple: chilaquiles en salsa verde – tortillas and green salsa sauce. Typically, the salsa verde paired with chilaquiles is made using tomatillos, but as they’re hard to find in the UK, we’ve used fresh herbs instead.
Give it a try and let us know your thoughts.
What you need (Serves 4):
45g mild feta cheese
1 garlic clove
Small bunch of basil
Small bunch of mint
Small bunch of flat-leaf parsley
2tbsp extra virgin oil
1tbsp sherry vinegar
1 ½ tbsp vegetable oil
1tbsp lemon juice
¼ tbsp sugar
Dash of lemon juice
Pinch of salt
Pinch of freshly ground black pepper
What you need to do:
1. First you’ll need to make the salsa verde. This can be made the day before and refrigerated overnight to save time. Peel and finely chop the garlic. Strip the parsley and mint leaves from their stalks and finely chop. Do the same with the anchovies and capers. Combine all of the ingredients in a bowl.
2. Add the lemon juice, mustard, salt, pepper and sugar to the bowl and stir well to combine with the mixed herbs. Stir in the extra virgin oil, one teaspoon at a time, until a thick paste has formed. Add the vinegar to taste.
3. Preheat your oven to 180°C/350°C/Gas 4. Cut the tortillas into wedges and place them in the oven for 3-4 minutes to dry them out.
4. Put a large sauté pan over medium-high heat and heat the vegetable oil. Add the tortillas to the pan and fry until golden brown.
5. Transfer the tortillas to paper towels and pour the salsa into the empty pan. Cook the salsa for 2-3 minutes before carefully placing the tortillas back into the pan. Cook for a further 2-3 minutes, turning the tortillas to ensure they’re well coated in salsa.6. Transfer chilaquiles to warm plates, sprinkle on feta cheese and serve.
One of the great things about these world breakfast recipes is that they make it perfectly acceptable to eat things for breakfast that we wouldn't have otherwise considered. Like this week’s recipe, chilaquiles (chee-lah-KEE-lehs).