One of my good good girlfriends decided to shift gears and after nine years of living in the great state of Minnesota, has decided to embark on a new adventure in California. Santa Monica to be exact. Jealous much? I know I am.
As we discussed her move, and tried to ease her nerves, another friend and California native (like me) encouraged her by saying, “be ready for the best Mexican food of your life”. My response, “#FACT!!!!!!!.” Please excuse my excitement with my favorite genre of food but I can’t contain myself when I think about things like carne asada chips, California burritos, fish tacos, carnitas, chile relleno, pico de gallo, juevos rancheros and chilaquiles. Thinking of all this goodness just takes me back to my days in San Diego. Speaking of chilaquiles, I just made a delicious batch yesterday.
If you haven’t had chilaquiles before the best way I can describe them is to imagine a Mexican lasagna. Hearty layers of oozing cheese, meat and tortillas usually drenched in a peppery red sauce. But with this dish you get to top it will all types of fun stuff to kick it up notch. And y’all know of love kicking up a notch, lol.
I traditionally make them with shredded chicken but this time I decided to venture out a bit and make them with chorizo and eggs; a decision I do not regret. The flavorful and fatty juices of this sausage go great with the smoky chipotle sauce I made to go with it.
What I love about this dish and most Mexican dishes is the flexibility. So if chorizo is not your “thang” you can add any type of protein like carnitas (oink, oink), mushrooms (hey vegetarians) or chicken (#basic but still uber delicious). You can even make completely without a protein and it still will be extra on point.
After blending up the sauce the preparation is quite simple. You just add the tortilla chips and the sauce to a bowl and toss them with your hands to make sure that they a generously covered. I usually put the chips in my favorite a cast iron skillet because it is easy to transfer from stovetop to the oven but you can also use a baking dish. I layer in the cheese and chorizo and place it in the oven to get the cheese nice and melted.
Once I remove it from the oven the fun starts and I get into the toppings. This time I used cilantro, avocado, red onion, jalapeno, roasted corn and a chipotle cream made with greek yogurt. Yes greek yogurt. This dish is not clearly not that healthy so I took the liberty of using greek yogurt because it doesn’t make me feel as bad. NO JUDGEMENT.
When it is taste time I like to make sure try a spoonful with each of the recipe elements in one bite and when I took a bite of this dish I literally had an orgasm in my mouth, I kid you not. Listen, if I can’t live in Southern Cali I can for damn sure at least reminisce through my food. Right?!!