Americanized Chilaquiles :)

Chilaquiles were one of my favorite things to get when my family and I went to see my Grandmother and far away family members on many of our vacation road trips to go and see them. Every time that we got to my Tia's (Auntie in Spanish) house she would make the most amazing chilaquiles that I have ever had. She made them with her special salsa that she made fresh and mexican chorizo from the local Mercado. I remember having these every time that we were in the area to see everyone.

So today I made a beef stew with a friend from work, and upon tasting it and with my love of breakfast, I had the bright idea of asking, "What do you think this would be like with and egg on top?" So I went with it. I thought that it would be awesome with some tortilla chips too. So I fried up and egg and lined my plate with some chips, topped it with the beef stew, and my fried egg. Nothing could have made them any better. Cutting into the egg and letting the yolk run over and coat everything in its path. It was like a delicious mountain of happiness, all ready for MY breakfast.

I called them Americanized Chilaquiles because they had many of the same elements that you can often find in chilaquiles and they reminded me of the amazing ones that  I would eat as a kid at my Tia's house, just with an extremely american twist on them.

I hope you all try out this recipe, because it is truly mind boggling. And as always, remember to take time to wake up slow, and to spice up your breakfast once and a while. Enjoy y'all.


Americanized Chilaquiles

3 TBS    Olive Oil

2 TBS    Garlic, Minced

1 ea        Red Onion, Finely Minced

4 ea        Carrots, Large Diced

6 ea        Potatoes – Yukon Gold, Large Diced

1 lb.        Stew Beef

2-15oz. cans 

               Diced Tomatoes

½ Gal     Tomato Juice

To Taste Salt and Pepper

               Tortilla Chips

               Eggs

In a large stockpot over medium heat, sauté Garlic and Red Onion in Olive Oil until translucent and fragrant. Add Stew Beef and cook until browned and tender. Add Carrots and cook until lightly caramelized and cooked half way through. Add potatoes and brown slightly. Deglaze the pan with the Diced Tomatoes and Tomato Juice and season with Salt and Pepper. Bring to a boil and reduce to a simmer for 30 to 45 minutes. Serve over Tortilla Chips with an over easy or sunny side up Egg on top and enjoy.

The base Beef Stew Recipe was made in collaboration with friend and co-worker Catt Quinn