It began as a desperate way to use up too many flour burrito skins I had last summer at the island. Once at The Black Sheep - it was May 5, Cinco de Mayo, Victor suggested we make chilaquiles as a family snack. Tortilla skins were fried crisp and then cooked in spicy tomato chili sauce and covered with Mexican cheese, and served hot. This is food that is BAD for you, and tastes delicious; in other words: perfect.
The burrito skins can be sliced into noodle shaped strips, soaked in beaten, seasoned eggs; fried with greens, herbs, or scallions; slices of salami, ham or sausage, and cheese of course, and plated with some tomato sauce. Sounds complicated, sure, but one taste and you'll be begging for the recipe.
There isn't one; you have to wing it, fake it, make it come out by doing it your own way.
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