A couple of Saturdays ago we had dinner at our friends Chip and Dale’s (yes, you read that right). Chip had cooked a couple of pork butts on his beloved Kamodo grill (and not a “Big Green Egg” kamado…Chip’s is the authentic kind, made in Mexico) and then shredded the meat for carnitas tacos. Everything was muy delicioso, as it always is at Chip and Dale’s (stop snickering…those are their names) and, as usual, there was a ton of food and a ton of food left over, so Dale sent us home with our own little stash of shredded pork.
Come Monday, I’m driving home from work and thinking about how much I’m looking forward to making our own carnitas tacos for dinner. Alas, I open the fridge to discover that someone (who shall remain nameless, but he’s the only other person who lives at this house) had been snacking on the leftover pulled pork. Slight change of plans. What shall we make? And, at this point, I don’t feel like going to the grocery store, so what shall we make using what we have on hand? Tortilla chips, eggs, cheese, salsa verde, a little sour cream…Chilaquiles!
Chilaquiles (pronounced chee-la-KEE-les) is a traditional Mexican dish, usually eaten for breakfast or brunch, that consists of fried tortilla strips simmered in a red or green salsa. From there, you find many different variations, with additions such as fried or scrambled eggs, cheese, chiles, shredded chicken or pork, sour cream, onions and cilantro.
I found a recipe that looked interesting and easy at Redbook magazine online. It’s a baked version and you basically just layer all the ingredients lasagna-style and then put it in the oven for ten minutes. It was suggested as a way to use leftover Thanksgiving turkey. It was really, really good (and really, really easy). The guilty leftover-pork-snacking-person just kept saying, “yum” between bites. We’ll be making this one again… I’ll have to remember it next November!
Note: just made these again. I skipped the whole first step of simmering the salsa in oil. No need. Just put a generous tablespoon of oil in the ovenproof skillet before starting the layering.
(adapted from redbookmag.com)
2 cups green salsa
2 cups leftover cooked turkey (or chicken or pork), shredded
4-6 ounces lightly salted restaurant-style corn tortilla chips
1/2 cup sour cream
1 cup jalapeño (or regular) Jack cheese, shredded
2 eggs, fried over-easy or to your liking
1/4 cup crumbled Cotija cheese (optional)
2 tablespoons chopped fresh cilantro
Heat oven to 425º. In a small saucepan, heat 1 tablespoon canola oil over medium heat. Add salsa and heat to simmering.
Spray a large, deep ovenproof skillet with cooking spray. Spread half of the salsa on bottom of skillet. Add half of the shredded meat, half of the chips, half of the sour cream, and half of the cheese. Repeat with the remaining salsa, meat, chips, sour cream, and cheese to make one more layer.
Bake for about 10 minutes, or until hot and cheese has melted.
While that’s baking, fry your eggs.
Remove chilaquiles from oven and spoon onto individual plates then top with fried egg, crumbled Cotija cheese (if using) and fresh cilantro.