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Chilaquiles
For breakfast I wanted Chilaquiles. I still haven't made enchilada sauce so I used my good ol' standby. I was too lazy to fry up some old tortillas so I used pre-made tostada shells. These I usually have on hand also. They are great for ceviche tostadas. I got together the enchilada sauce, tortillas, onion and cheese. http://i31.tinypic.com/2hi002t.jpg Poured a little of the sauce into the baking pan. Just enough to coat the bottom of the pan. http://i30.tinypic.com/f051qb.jpg Add broken up tortillas, http://i32.tinypic.com/fu0qqb.jpg and layer in some cheese and onion. http://i26.tinypic.com/2s1n11f.jpg Repeat. Top layer should be sauce and cheese and onion. http://i29.tinypic.com/29vcl54.jpg Place in a 350* oven until hot and bubbly. While the chilaquiles were baking I fried some bacon and scrambled up some eggs. http://i28.tinypic.com/6gk65t.jpg This made a great breakfast with some sliced heirloom tomatoes. http://i26.tinypic.com/fxe9uh.jpg koko -- There is no love more sincere than the love of food George Bernard Shaw www.kokoscorner.typepad.com updated 08/09 |
Chilaquiles
koko > wrote in message
... > For breakfast I wanted Chilaquiles. I still haven't made enchilada > sauce so I used my good ol' standby. I was too lazy to fry up some old > tortillas so I used pre-made tostada shells. These I usually have on > hand also. They are great for ceviche tostadas. > I got together the enchilada sauce, tortillas, onion and cheese. [snip] Love the step-by-step photography. Thanks! The Ranger |
Chilaquiles
koko said...
> > For breakfast I wanted Chilaquiles. koko, I've never heard of such a dish. Not that THAT would stop me from devouring it in the blink of an eye. :9 YOU'VE BEEN GIVEN: !!!Fair Warning!!! Sing on the X. Best, Andy |
Chilaquiles
"koko" > wrote in message ... Not snipped, just scrunched up for space! > For breakfast I wanted Chilaquiles. I still haven't made enchilada > sauce so I used my good ol' standby. I was too lazy to fry up some old > tortillas so I used pre-made tostada shells. These I usually have on > hand also. They are great for ceviche tostadas. > I got together the enchilada sauce, tortillas, onion and cheese. > http://i31.tinypic.com/2hi002t.jpg > Poured a little of the sauce into the baking pan. Just enough to coat > the bottom of the pan. > http://i30.tinypic.com/f051qb.jpg > Add broken up tortillas, > http://i32.tinypic.com/fu0qqb.jpg > and layer in some cheese and onion. > http://i26.tinypic.com/2s1n11f.jpg > Repeat. Top layer should be sauce and cheese and onion. > http://i29.tinypic.com/29vcl54.jpg > Place in a 350* oven until hot and bubbly. > While the chilaquiles were baking I fried some bacon and scrambled up > some eggs. > http://i28.tinypic.com/6gk65t.jpg > This made a great breakfast with some sliced heirloom tomatoes. > http://i26.tinypic.com/fxe9uh.jpg Good grief, Koko. If you had that for breakfast, it means you did all that work BEFORE breakfast! We're talkin' morning person, are we? Felice |
Chilaquiles
"koko" > wrote in message ... > > For breakfast I wanted Chilaquiles. I still haven't made enchilada > sauce so I used my good ol' standby. I was too lazy to fry up some old > tortillas so I used pre-made tostada shells. These I usually have on > hand also. They are great for ceviche tostadas. > I got together the enchilada sauce, tortillas, onion and cheese. > http://i31.tinypic.com/2hi002t.jpg > > Poured a little of the sauce into the baking pan. Just enough to coat > the bottom of the pan. > http://i30.tinypic.com/f051qb.jpg > > Add broken up tortillas, > http://i32.tinypic.com/fu0qqb.jpg > > and layer in some cheese and onion. > http://i26.tinypic.com/2s1n11f.jpg > > Repeat. Top layer should be sauce and cheese and onion. > http://i29.tinypic.com/29vcl54.jpg > > Place in a 350* oven until hot and bubbly. > > While the chilaquiles were baking I fried some bacon and scrambled up > some eggs. > http://i28.tinypic.com/6gk65t.jpg > > This made a great breakfast with some sliced heirloom tomatoes. > http://i26.tinypic.com/fxe9uh.jpg > > koko Wonderful! I love "chikalillies"... a great fringe benefit of marrying someone from the South, She is a morning person (like you must be) so I get some pretty neat breakfasts from time to time. BTW, Koko... I really enjoy your website. Nice job. George L |
Chilaquiles
In article >,
koko > wrote: > This made a great breakfast with some sliced heirloom tomatoes. > http://i26.tinypic.com/fxe9uh.jpg > > koko Gods that's pretty! I see you are getting a nice tomato crop. :-) I did not plant again this year due to the cost of water... I want to try container gardening but did not get around to it this year. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
Chilaquiles
Sign on the X.
If arias are your thing, please stand on the X. :) Best, Andy |
Chilaquiles
Andy wrote:
> koko said... > > >> For breakfast I wanted Chilaquiles. >> > > > koko, > > I've never heard of such a dish. Not that THAT would stop me from devouring > it in the blink of an eye. :9 > > YOU'VE BEEN GIVEN: !!!Fair Warning!!! Sing on the X. > > Best, > > Andy > My mother would use leftovers to make chilaquiles. When it came out of the oven, she would top it with fried or scrambled eggs and a little salsa or enchilada sauce. It is home cooking, but you can find it in some Mexican restaurants. Not like Mom used to make, though. Becca |
Chilaquiles
Andy wrote:
> koko said... > >> For breakfast I wanted Chilaquiles. > > > koko, > > I've never heard of such a dish. Not that THAT would stop me from devouring > it in the blink of an eye. :9 > > YOU'VE BEEN GIVEN: !!!Fair Warning!!! Sing on the X. > > Best, > > Andy Its pretty common breakfast fare. If you want to try a good version you can at the Mexican restaurant that is on Washington Ave a block over from the Italian market. Item #10. http://www.taqueriaveracruzana.com/breakfast.html The mom & pop Oaxacan taqueria near me makes a great version too. |
Chilaquiles
George wrote:
> > Its pretty common breakfast fare. If you want to try a good version > you can at the Mexican restaurant that is on Washington Ave a block > over from the Italian market. Item #10. > > http://www.taqueriaveracruzana.com/breakfast.html > > The mom & pop Oaxacan taqueria near me makes a great version too. Take a look at the price difference of Mexican food in Philadelphia and in Texas. I am sure the sane could also be said for California and other states. Compare the price of a basic breakfast of eggs and their chilaquiles (Desayuno Arandas). http://www.taqueriasarandas.com/engl...breakfast.html Becca |
Chilaquiles
On Sun, 16 Aug 2009 15:02:17 -0400, "Felice" >
wrote: > >"koko" > wrote in message .. . > >Not snipped, just scrunched up for space! > >> For breakfast I wanted Chilaquiles. I still haven't made enchilada >> sauce so I used my good ol' standby. I was too lazy to fry up some old >> tortillas so I used pre-made tostada shells. These I usually have on >> hand also. They are great for ceviche tostadas. >> I got together the enchilada sauce, tortillas, onion and cheese. snippage >Good grief, Koko. If you had that for breakfast, it means you did all that >work BEFORE breakfast! We're talkin' morning person, are we? > >Felice > Not hardly. It's Sunday and I even slept in. Back to the old grind tomorrow. koko -- There is no love more sincere than the love of food George Bernard Shaw www.kokoscorner.typepad.com updated 08/09 |
Chilaquiles
On Sun, 16 Aug 2009 14:32:00 -0500, "George Leppla"
> wrote: > >"koko" > wrote in message .. . >> >> For breakfast I wanted Chilaquiles. snippage > >Wonderful! I love "chikalillies"... a great fringe benefit of marrying >someone from the South, She is a morning person (like you must be) so I get >some pretty neat breakfasts from time to time. > >BTW, Koko... I really enjoy your website. Nice job. > >George L Thank you George L. Smart man marrying someone from the south. koko -- There is no love more sincere than the love of food George Bernard Shaw www.kokoscorner.typepad.com updated 08/09 |
Chilaquiles
On Sun, 16 Aug 2009 15:14:23 -0500, Omelet >
wrote: >In article >, > koko > wrote: > >> This made a great breakfast with some sliced heirloom tomatoes. >> http://i26.tinypic.com/fxe9uh.jpg >> >> koko > >Gods that's pretty! >I see you are getting a nice tomato crop. :-) I did not plant again >this year due to the cost of water... I want to try container gardening >but did not get around to it this year. Thanks Om. Those are the heirlooms I bought at the Farmer's Market. I only bought 3 and he kept giving me more for free. I'll be container gardening also, because of the raccoons and rabbits. koko -- There is no love more sincere than the love of food George Bernard Shaw www.kokoscorner.typepad.com updated 08/09 |
Chilaquiles
Becca wrote:
> George wrote: >> >> Its pretty common breakfast fare. If you want to try a good version >> you can at the Mexican restaurant that is on Washington Ave a block >> over from the Italian market. Item #10. >> >> http://www.taqueriaveracruzana.com/breakfast.html >> >> The mom & pop Oaxacan taqueria near me makes a great version too. > > Take a look at the price difference of Mexican food in Philadelphia and > in Texas. I am sure the sane could also be said for California and > other states. Compare the price of a basic breakfast of eggs and their > chilaquiles (Desayuno Arandas). > http://www.taqueriasarandas.com/engl...breakfast.html > > Becca Philly ethnic food often tends to be spendier than even NYC for some reason. The Philly place I mentioned is definitely a quality place though. The taqueria near me has similar prices to the one on the link you gave. It is a neighborhood place and no web site. |
Chilaquiles
On Aug 16, 1:46*pm, koko > wrote:
> For breakfast I wanted Chilaquiles. I still haven't made enchilada > sauce so I used my good ol' standby. I was too lazy to fry up some old > tortillas so I used pre-made tostada shells. These I usually have on > hand also. They are great for ceviche tostadas. > I got together the enchilada sauce, tortillas, onion and cheese.http://i31.tinypic.com/2hi002t.jpg > > Poured a little of the sauce into the baking pan. Just enough to coat > the bottom of the pan.http://i30.tinypic.com/f051qb.jpg > > Add broken up tortillas,http://i32.tinypic.com/fu0qqb.jpg > > and layer in some cheese and onion.http://i26.tinypic.com/2s1n11f.jpg > > Repeat. Top layer should be sauce and cheese and onion.http://i29.tinypic..com/29vcl54.jpg > > Place in a 350* oven until hot and bubbly. > > While the chilaquiles were baking I fried some bacon and scrambled up > some eggs.http://i28.tinypic.com/6gk65t.jpg > > This made a great breakfast with some sliced heirloom tomatoes.http://i26..tinypic.com/fxe9uh.jpg > > koko It all looks beautiful, but the bacon still seemed to have soft fat. Dang that thick sliced bacon. It needs at least a quarter inch of grease in the pan to get it to fry right. --Bryan |
Chilaquiles
In article >,
koko > wrote: > On Sun, 16 Aug 2009 15:14:23 -0500, Omelet > > wrote: > > >In article >, > > koko > wrote: > > > >> This made a great breakfast with some sliced heirloom tomatoes. > >> http://i26.tinypic.com/fxe9uh.jpg > >> > >> koko > > > >Gods that's pretty! > >I see you are getting a nice tomato crop. :-) I did not plant again > >this year due to the cost of water... I want to try container gardening > >but did not get around to it this year. > > Thanks Om. > Those are the heirlooms I bought at the Farmer's Market. I only bought > 3 and he kept giving me more for free. I'll be container gardening > also, because of the raccoons and rabbits. > > koko Sounds like you need a greenhouse. :-) -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
Chilaquiles
In article
>, Bobo Bonobo® > wrote: > On Aug 16, 1:46*pm, koko > wrote: > > For breakfast I wanted Chilaquiles. I still haven't made enchilada > > sauce so I used my good ol' standby. I was too lazy to fry up some old > > tortillas so I used pre-made tostada shells. These I usually have on > > hand also. They are great for ceviche tostadas. > > I got together the enchilada sauce, tortillas, onion and > > cheese.http://i31.tinypic.com/2hi002t.jpg > > > > Poured a little of the sauce into the baking pan. Just enough to coat > > the bottom of the pan.http://i30.tinypic.com/f051qb.jpg > > > > Add broken up tortillas,http://i32.tinypic.com/fu0qqb.jpg > > > > and layer in some cheese and onion.http://i26.tinypic.com/2s1n11f.jpg > > > > Repeat. Top layer should be sauce and cheese and > > onion.http://i29.tinypic.com/29vcl54.jpg > > > > Place in a 350* oven until hot and bubbly. > > > > While the chilaquiles were baking I fried some bacon and scrambled up > > some eggs.http://i28.tinypic.com/6gk65t.jpg > > > > This made a great breakfast with some sliced heirloom > > tomatoes.http://i26.tinypic.com/fxe9uh.jpg > > > > koko > > It all looks beautiful, but the bacon still seemed to have soft fat. > Dang that thick sliced bacon. It needs at least a quarter inch of > grease in the pan to get it to fry right. > > --Bryan I deep fry bacon. Trust me, it works. And a LOT faster and less messy than pan frying! http://i40.tinypic.com/v80lrp.jpg Takes about 2 minutes in the deep fryer. And before anyone asks, those orange things are gingered carrots with sesame seeds. <g> -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
Chilaquiles
Omelet wrote:
> I deep fry bacon. > Trust me, it works. > > And a LOT faster and less messy than pan frying! > > http://i40.tinypic.com/v80lrp.jpg > > Takes about 2 minutes in the deep fryer. > And before anyone asks, those orange things are gingered carrots with > sesame seeds. <g> I just had deep fried bacon for the first time last week and while it was crisp it had lost absolutely all it's bacon flavor and just tasted "fried". Very disappointing :( |
Chilaquiles
In article >,
Goomba > wrote: > Omelet wrote: > > > I deep fry bacon. > > Trust me, it works. > > > > And a LOT faster and less messy than pan frying! > > > > http://i40.tinypic.com/v80lrp.jpg > > > > Takes about 2 minutes in the deep fryer. > > And before anyone asks, those orange things are gingered carrots with > > sesame seeds. <g> > > I just had deep fried bacon for the first time last week and while it > was crisp it had lost absolutely all it's bacon flavor and just tasted > "fried". Very disappointing :( Okay, I did not experience that. I used peanut oil. You? -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
Chilaquiles
Omelet wrote:
> In article >, > Goomba > wrote: >> I just had deep fried bacon for the first time last week and while it >> was crisp it had lost absolutely all it's bacon flavor and just tasted >> "fried". Very disappointing :( > > Okay, I did not experience that. I used peanut oil. > > You? I didn't do the cooking, so I have no clue which oil was used? |
Chilaquiles
On Sun, 16 Aug 2009 16:59:22 -0700 (PDT), Bobo Bonobo®
> wrote: >On Aug 16, 1:46*pm, koko > wrote: >> For breakfast I wanted Chilaquiles. snippage > >It all looks beautiful, but the bacon still seemed to have soft fat. >Dang that thick sliced bacon. It needs at least a quarter inch of >grease in the pan to get it to fry right. > >--Bryan That's how_ I_like my bacon. koko -- There is no love more sincere than the love of food George Bernard Shaw www.kokoscorner.typepad.com updated 08/09 |
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