Chilaquiles – a recipe for stale tortillas
Why? What does your bike weigh? How far do you go in a day?
You get asked many questions on the road, but no one ever plucked up the courage to ask me how many kilos of tortillas, the Mexican staple, I munched my way through in a week on the road cycling in Mexico.
Buying a half kilo a day The Hungry Cyclist and his Israeli counter-part Amir, have eaten their body weight in Maize and Harina tortillas a few times over but often have to through out more than we want to because of their inability to stay fresh.
This is now a worry of the past having being taught this household favorite that gets rid of your stale tortillas and apparently cures a hangover.
- 250 ml of double cream
- 200 g of queso fresco (feta would do)
- 1 x egg
- 1 x chile perón
- 3 x red vine tomates
- 1x small onion sliced
- 6 x old maize tortillas broken up and fried in oil until crispy and golden brown. (a bag of unflavored tortillas chips would do)
1. Loosely chop the tomatoes and bring to the boil in a little water with salt.
2. Heat the Peron chile on a hot griddle until it is soft and the skin has started to blacken and blister.
3. Strain the tomatoes and add to a blender with the chile and the cream and blend until smooth.
4. Place the broken tortillas in a warm on a low heat.
5. Pour the blended liquid over the warm chips so it covers all.
6. Break your egg in the pan and turn into the mix.
7. Sever on a plate and grate the fresh cheese and add the sliced onion.
8. Garnish with coriander and a little paprika and start dealing with that head ache.