Chilaquiles
Scrambled Tortillas
MAKES: 2 servings
TIME: 30 minutes
Chilaquiles is an authentic Mexican dish that can be prepared many different ways, but in all cases they contain fried tortilla strips softened a bit in eggs or sauce. You can enjoy them simply with a little salsa or sprinkle with garnishes like avocado, chopped tomatoes or scal-lions, cilantro, sour cream, or queso fresco or Jack cheese alone or in combination.
6 small corn tortillas (stale are fine)
1/2 cup extra virgin olive oil or corn oil
4 eggs
2 tablespoons cream or milk
Salt and freshly ground black pepper
Cut the tortillas in half and then into strips about 1 inch wide. Put the oil in a deep skillet over medium-high heat. When hot but not smoking, fry the tortilla strips, turning frequently, until golden brown and crisp on both sides, about 3 minutes. Work in two batches to avoid crowding if necessary. Use a slotted spoon to transfer them to paper towels. Set the pan with the oil aside.
Beat the eggs with the cream and sprinkle with salt and pepper.
Pour off all but a tablespoon or so of the oil and turn the heat down to medium. Add the eggs and the tortilla strips to the pan and cook, stirring frequently until the eggs are done how you like them, between 4 and 6 minutes. Taste, adjust the seasoning, and serve.
Variations
Scrambled Tortillas with Scallions and Chiles. Sharp and spicy: In Step 3, after pouring off the extra oil and heating the pan, add 1/2 cup sliced scallion and 1 minced fresh chile (like jalapeะยฑo or Thai), or to taste, or hot red pepper flakes or cayenne to taste. Stir and cook for a minute or two to soften the vegetables, then add the tortillas and eggs and proceed with the recipe.
Matzo Brei. Substitute 2 sheets of matzo for the tortillas; soak them briefly in water to cover, until semisoft. Crumble into the egg-milk mixture (do not fry). Cook in 2 or 3 tablespoons butter. Serve with salt or sugar.
