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Chilaquiles Carnita

Chilaquiles Carnita

Chef Justin Vanhorn | Eagle Ridge Meats

Mexican breakfast cuisine, already a millennial staple, is going well beyond the beloved morning burrito, as witnessed by today’s hotter-than-hot chilaquiles. Quartered, lightly fried corn tortillas simmered in a salsa base, and topped with eggs, bean and cheese are just the beginning, with abundant variations based on regional tastes, family traditions and chef innovation. Among the many ways to gild this luscious dish are garnishing with crema, crumbled queso fresco, raw onion rings and avocado slices; fleshing out with pork carnitas, pulled chicken or barbacoa beef; serving with a side of guacamole; or whipping up a special smoked-chiles salsa. Chilaquiles are ripe for global mashups as well, seen on the menus at: Miami Beach’s Spanish restaurant, At Habitat, in a dish featuring Korean pulled pork and kimchi, a black bean purée, charred tomatillo salsa verde, tortilla chips and a fried egg; Austin’s Trace, topped off with duck confit and a poached egg to pop and swirl; Chicago’s GT Prime Steakhouse, made with brined suckling pig marinated in achiote seasoning, quick smoked over the grill and roasted in a banana leaf.

Ingredients

Sub Recipe

Preparation

  1. Bring a saute pan to medium heat and add salsa, beans, and chips. Allow to simmer until the chips absorb the salsa. Heat Carnitas meat on the flat top or in a pan. While the Carnitas meat is cooking, prepare eggs to preferred temperature.
  2. Place Carnitas meat on top of chips and beans; top with eggs.
  3. Plate, then add your meat to the top of the chips. Next, place eggs and another ladle of salsa. Then, finish with queso fresco and cilantro.