Chilaquiles …mmmm makes me hungry even thinking about them. Growing up in San Antonio, Texas this is one dish I always begged my mom to make and always demand when I arrive in America to visit my family. These aren’t traditional Mexican chilaquiles but just a version that I really enjoy. So try it out one day and I hope you love this dish as much as t-man and I do.

(serving size, 2-3 people)

Ingredients:

1 package of corn tortillas ( you can find this at Esselunga in Italy “tortillas di maiz” )

1 can of tomato sauce ( or half a bottle of passata Pomodoro )

2 eggs

Edamer (edim ) cheese ( grated), half cup (I prefer queso blanco but I normally just use Edam as a substitute in Italy.

chopped green onion, 1/4 cup

lettuce

salsa

1/2 cup vegetable oil

a pinch of salt

I normally shred the tortillas in small pieces which makes them easier to fry. Heat up your vegetable oil and fry the tortilla pieces until they are crispy. I normally then fry the eggs in the same pan with the tortilla chips until they are fully cooked. Add your tomato paste and salt to the pan and set on a low simmer. I like to add some of the onions to the pan for extra flavor. After about 15 minutes (or even less ) turn the heat off and set aside, you can add the shredded cheese on top of your chilaquiles now or after, it doesn’t matter. I normally shred the lettuce while the pan is simmering. In the meantime, get two plates and add your chilaquiles with the shredded cheese, placing the lettuce, green onions, and salsa on top.

Voila, you have a tasty savory yet fresh dish that everyone will love. It definitely has made me less homesick for Mexican food in Florence, knowing that for the most part, I can make the dishes I love in Italy. You normally eat chilaquiles accompanied by refried beans, but as this is a whole other ball game that I normally mess up, we usually leave those out.

 Buon Appetito!