Chilaquiles Recipe from Amelia Ceja

Chilaquiles Traditional Brunch Recipe with Amelia Ceja

Chilaquiles Traditional Brunch Recipe with Amelia Ceja

Amelia’s love affair with flavors started in Las Flores, Jalisco, Mexico, where she began cooking on her own at the age of eight in the farm kitchen of a strong maternal grandmother. “Mamá Chepa” taught Amelia to cook with fresh, home grown ingredients and to identify edible wild mushrooms by smell. When Amelia joined her father, Felipe Morán, in Rutherford in 1967, along with her older sister and mother, Francesca Fuentes Morán, Amelia threw herself into her new world.

Ingredients

Directions

For Spicy Tomato Salsa

  1. Place coarsely chopped tomatoes and jalapeño peppers into a saucepan then add 2 cups of water and bring to a boil. Simmer for 20 minutes. Remove cooked tomatoes, jalapeño peppers and the cooking liquid from saucepan into a blender. Add minced garlic cloves and paste until blended but not puréed. Then add 2 tbsp of olive oil to a medium hot sauté pan. Add in the coarsely chopped onion and cook for 5 minutes. Add the contents from the blender and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper to taste.

For Chilaquiles

  1. In a large sauté pan, coat pan generously with corn oil (1/4 inch), heat to medium high to high. When the oil is hot, add 1/2 of the tortillas, and fry until golden brown. Remove tortillas to a paper towel sdned plate to soak up excess oil. Repeat the procedure with the rest of the tortillas. Wipe pan clean of any browned bits of tortillas.
  2. Add 3 tbsp olive oil to pan and bring to medium heat. Add the fried tortillas then pour the beaten eggs over them. Stir with a spatula to coat the tortillas with the beaten eggs and cook until eggs are set (about 5 minutes). Now add in spicy tomato salsa and stir until most of the salsa is absorbed by the tortilla-egg mixture (about 5 minutes). Add salt and pepper to taste. Cook for a few more minutes. Serve immediately and garnish with crumbled Cotija cheese or queso fresco, Crema Mexicana or crème fraiche, chopped cilantro and avocado.

Dalia Ceja, Lifestyle & Wine Contributor

 

Ingredients

 

Chilaquiles-Recipe-Ceja-Vineyards-5 Directions