Cast-iron Chi­laquiles with Eggs

Craft Beer & Brewing Magazine - - Cooking With Beer -

Ac­tive prepa­ra­tion time: 10–12 min­utes Cooking time: 15–20 min­utes Serves: 3–4

2 Tbs (30 ml) vegetable oil 1 Tbs but­ter 10 corn tor­tillas, quar­tered 1 cup red onion, diced ½ cup jalapeños, diced 1 cup pep­pers in adobo 2 Tbs gar­lic, chopped ½ can whole-ker­nel corn, drained 1 cup (237 ml) Mex­i­can lager 12 oz (340 g) can stewed toma­toes 2 eggs 1 cup shred­ded mixed cheese ¼ cup cilantro, chopped 1 av­o­cado

To a hot cast-iron pan over an open fire, add the vegetable oil and but­ter. Once the oil is hot, fry the corn tor­tillas in small batches un­til crisp. Use tongs to re­move the tor­tillas and set aside on pa­per tow­els to drain. Re­peat un­til all the tor­tillas are fried and crisp.

Add the onion, jalapeños, adobo pep­per, and gar­lic to the hot oil. Cook un­til the onion is translu­cent, then add the corn, beer, and stewed toma­toes. Bring the mix­ture to a sim­mer.

Once the sauce has started to sim­mer, add the crispy tor­tilla chips, and mix well to coat all the chips. Cook for 5–6 min­utes, then push all the chips to the edges of pan, add the eggs and cook to your pre­ferred de­gree of done­ness. Cover the con­tents of the pan with the shred­ded cheese, then re­move the pan from the heat. Gar­nish with the cilantro and av­o­cado.

Beer Sug­ges­tions: Ska Brew­ing Mex­i­can Log­ger (Du­rango, Colorado), 21st Amend­ment El Sully (San Fran­cisco, Cal­i­for­nia), Melvin Hey Zeus (Alpine, Wy­oming).

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