Chilaquiles

Hola my Hy-Vee friends!

It’s Cinco de Mayo and while it is important to reflect on Mexico’s independence from the French… ah who am I kidding, these days Cinco de Mayo is an excuse to eat delicious Mexican food and drink tasty beverages. What's so wrong about that?!

Sure, you could go your local Mexican restaurant but more often than not I find it a disappointment. Some mystery meat rolled into a tortilla, covered with an ungodly amount of cheese? I’ll pass. For me chilaquiles will always do the trick and it is very easy to make. All you do is simmer tortilla chips in salsa, garnish with a small amount of cheese and cilantro and you are done.

Chilaquiles

All you need: 

3 cups salsa

8 ounces (8 to 12 loosely packed cups, depending on thickness) thick corn tortilla chips

8 ounces cotija cheese, crumbled

1/2 cup sour cream

1 small red onion, finely diced

1/4 cup chopped fresh cilantro leaves

Shredded chicken, chorizo or ground beef (optional)

All you do:

1. In a large stockpot over medium-high heat, stir the salsa  until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. 

2. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliaquiles are finished. 

3. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. 

4. While still piping hot, top with the cotija, a dollop of sour cream, and a sprinkling of red onion and cilantro. Add meat if desired.

5. Enjoy!

Eat something tasty, enjoy the holiday and as always, Praise the lard!

-Chef Alex