Gina’s Chilaquiles

I really cannot explain how satisfying, soothing, yet also exciting this mildly spicy nacho-type bowl can be. I first came across them after a predictable trip to Tequila (actually my first time drinking tequila at all. The quality of what we were drinking meant that despite my aggressive hangover, it’s still my favourite spirit). Mothering if ever so slightly judgey Gina, who I was staying with, gave them to me for my 7am breakfast before heading off to teach, telling me, without even asking if I needed such a thing, that they were the best thing to eat if you have had too much tequila.

They are, although I should acknowledge that another thing she told me is that if you only drink tequila all night, no matter how much you drink, you won’t get a hangover if you don’t mix with anything else. I believe this is a lie.

Essentially nachos but with much more equal distribution of much tastier sauce and cheese, plus added (and absolutely needed) freshness from coriander and lime, these are also great for film nights, breakfast parties, revision, lazy lunch…

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Recipe- for one very hungover and needy person

Ingredients

Sunflower or vegetable oil

About 100g plain tortilla chips

1 portion of amazingly simple salsa

  • 1 tomato
  • 1/2 onion
  • 1/2 green chilli

50g grated cheese (or, for a vegan version, making a soy Bechamel with added nutritional yeast)

1/2 lime

Handful fresh coriander, chopped or torn

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I have clearly used too much onion here, I had to add additional tomato- the recipe proportions are much better!

Method

Chop the onion, chili and tomato finely.

Heat a little oil in a small saucepan, and add all three. Leave to soften on a low to medium heat, and put the lid on to retain moisture. Check every now and again.

Meanwhile, heat a little more oil in a much bigger saucepan.

When hot through, add the tortilla chips and stir gently, trying to break as few as possible, to coat reasonably and get all the chips warm.

Once the sauce is a chunky, soft, liquid sauce, pour over the chips and stir gently again.

sprinkle the grated cheese and squeeze over the lime, mixing a little, before scattering with the fresh coriander and transferring into a bowl to eat (or not).


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