Do you have a food blog? I feel like many of you do. Or at the very least, you like to take photos of your food. We’re all weird, aren’t we?!
Last Friday, when I made this recipe, it was rainy and windy and a little cold. I was excited to cook and have the oven going, but I wasn’t in the mood to set things up, arrange forks on plates, pour a fake beer or style anything, even in a small way. I just wanted to cook and then eat. JUST LIKE A NORMAL PERSON.
So, I didn’t. At all. And this is what we get. No plates that match, no perfectly diced avocado, no homemade enchilada sauce and I even…wait for it, bought the cheese pre-shredded. I always, ALWAYS buy the blocks and grate it myself. Not last Friday!
We’re dealing with a bit of a crazy, scary heatwave that unfortunately is super common in Los Angeles during the month of September. Good ol’ September! All I want to do is bathe in a bath full of ice cubes, drink nothing but cold beer and eat ceviche and fish tacos.
That’s classic hot weather-food. It’s also the food I want to eat when I’m craving something filling and awesome, but also leaves me feeling with a bit of pep in my step.
But mainly I made this because I want to share Stephanie’s new book, beautiful book.
The food looks glorious – and easy! If you like Stephanie’s blog, i am a food blog (it’s a must-read!), then you’ll love the book. The same design element from her blog is sprinkled throughout the book, the photos are modern, sleek, austere (in a good way!) and the food makes me want to run to my kitchen and make spicy chicken wings.
Also, Stephanie’s sweet and familiar personality comes through in the recipe head notes.
The question of today is: why has it taken me so long to make chilaquiles? Seriously, I’m sort of shocked this is the first time I’m posting about them because they might be one of my favorite breakfast dishes EVER.
I’m pretty sure they fall into my ‘favorites’ category because they’re so nimble; they’re great for breakfast, lunch or dinner. Since I am so passionate about them, this means I’m also bratty about them.
I like chilaquiles with a bit of beer simmered in. I like them to have a bit of spice. I like there to be cheese, but not too much cheese. And I love the wedges of tortillas to be freshly fried, preferably a tad bit over. This means that when they’re topped with a bunch of sauce, they still have a bit of crunch to them.
This isn’t the right way, it’s just sort of my way.
For this recipe of my beloved Chilaquiles, I teamed up with Mi Rancho tortillas. These tortillas are made with non-gmo corn, yay! And the taco sliders (along with their other products) can be found at stores like Whole Foods or Gelson’s. I really love them.