Max-onthy Bourdain
I'll admit, proudly, we live in a culinarily goofy house. Katie and I are both foodies, however, we have gone long stretches of subsisting on popcorn and Sourpatch Kids. Oh, and beer. And wine, I guess, too. Also, some scotch. When Katie and I first started dating, I learned that, rather than impress her with some spectacular breakfast, I could rock her world with some salted toast and a decent cup of coffee.
I'm pretty pumped that Max and Miles live in a house where pancakes and waffles are made regularly from scratch. Very often, after the boys are in bed, I love thinking of their rooms, wafting with whatever funky thing Katie is trying out that night. Top that off with some cookies and these kids' olfactory centers have got to be frequently amped.
So, it makes sense that Max has some weird food interests: Rice, loaded with soy sauce; Olives with just about anything; Pasta with an equal volume of Parmesan; anything sort of spicy and bean-y. Lately, he's been into raw corn on the cob and dry instant oatmeal. Yes, dry. Dry, Apples and Cinnamon instant oatmeal.
That's all fine. Whatever. Calories.
Today, however, he went to a different place. Daddy was frying tortilla pieces to make yummy-yummy Chilaquiles. A great thing about Chilaquiles is part of the recipe is making homemade tortilla chips. I was making these chips while the boy was eating some wonderful, dry oatmeal and he asked me for one. Hey: tortilla chip, who can blame him, right? With a little lime and some salt, they're pretty kick ass. Go to it.
To set the mood, you have to play the scary, "attack" music from "Psycho" as I watched him dip his glorious chip into his dry oatmeal and eat it like a dip. Reee! Reee! Reee! Reeee! Dah-Duhhh! Dah-duhhhhh!
posted by Fygar @ 10:53 PM
3 Comments:
Can I have your recipe for Chilaquiles???
6-10 Roma Tomatoes
White Onion, quartered
Coupla Jalapenos
Coupla Garlic Cloves
Nice stack of Corn tortillas
Throw this on a baking sheet. Toss under the broiler until things are crispy and blackened. Flip tomatoes about so they get broiled on all sides.
Once broiled, toss everything into a blender/food processor and zap it until mostly smooth.
Now take corn (it has to be corn!) tortillas and tear them into random chunks. Not too small, about like a smallish tortilla chip.
Heat an inch or so of vegetable oil in a large saute pan (or use a fryer if you have one). Fry the chunks up until crispy and browned. Drain on paper towels.
At this point you can squeeze lime on the chips, sprinkle them with salt and skip the whole chilaquile thing. Or you could dip them into dry oatmeal.
To make the Chilaquiles, heat a tablespoon or two of oil in the large saute pan. When its good and hot, pour in the salsa. It's going to bubble and make a big mess. Let it bubble and cook until the salsa has darkened just a shade. Only a minute or two.
Dump in the chips and stir until coated and the chips soften a tiny bit but still have a snap.
Serve over nice scrambled eggs with a little cilantro and or queso seco. Sour cream will also work.
Purists will tell you it ain't Chilaquiles without the herb, Epazote, added to the salsa. It's a little like cilantro and you can get it at Mexican markets if you're feeling like going native. Even without the Epazote, you will still be able to choke down these chilaquiles.
Oh, ha-ha! Don't broil the tortillas! Just the veggies. Just the veggies.
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