Chilaquiles Heel




Mains
Serves 2-4
Total time: 1Hr


Ingredients:
For the Salsa
2Lbs Hulled Tomatillos
1 Jalapeno De-seeded
1 White Onion Quartered
1 Bunch of Cilantro
4 Cloves Garlic
Juice of 1 Lime
Salt to taste


For Air Fryer Tortilla Chips
16 Corn Tortillas
Original Pam
For the Pickled Red Onions
1 Red Onion
Juice of 1 Lime
¼ Cup Cilantro


For Garnish
½ cup Chopped Radish
½ Cup Cilantro Anoli (hyperlinked)
1 Avocado sliced


To Prepare Salsa Verde
Add tomatillos, jalapenos, and onion into a stock pot

Fill with water and bring to a boil.

Reduce to medium low, cover and let simmer for ten minutes.

Transfer to a blender, add cilantro, garlic, lime juice, and salt.

Blend and set aside.


Pickled Red Onions
Bring water in a small pot to boil.

Thinly slice your red onion and add to the pot.

Remove from heat and let onions cook for 1 minute.

Strain water and place onions into a bowl.

Add lime juice, cilantro, and a pinch of salt.

Put onions in the fridge to rest for 30 min-1 hr. They should be bright neon pink.


To Prepare Air Fryer Tortilla Chips
Cut tortillas into chip pieces, basically I cut them into 8 pie-like pieces.

Set the air fryer to cook for 6 minutes at 375F.

Place chips in the air fryer and make sure they are not overlapping (you will have to fry chips in shifts) and spray pam evenly over chips.

When the air fryer tells you to turn food, use the tongs to flip the chips over and spray on a little more pam.

Once the timer is finished, place chips in a bowl and season with salt.

Continue this process until all chips are cooked.


To Assemble Chilaquiles
Toss chips in salsa verde, distribute to plates for serving.

Top chips with pickled red onion, chopped radish, cilantro anoli, cilantro, and avocado.
The breakfast spot I used to work at had special food items available for brunch on Saturday’s and Sunday’s. The food was made in limited supply, so unless they had extra after Sunday close, the staff wouldn’t get to eat any. One of the specials was chilaquiles. It was my favorite item on the entire menu and I would always pray that there would be some left. One of the chefs took note of my love for the dish, so on my last day at that location, she gave me the salsa recipe so I could make my own.

This was around the time that Greer and I started dating. When we met, we quickly realized that our apartments were 4 minutes away from each other. Convenient. Greer’s apartment was right next door to a little grocery market. Also convenient. It was always fully stocked, and the owners were so sweet.

I woke up one morning and wanted to treat Greer to a homemade brunch. I headed to the market and saw that they had an abundance of tomatillos. I decided that this was the morning where I would try my hand at chilaquiles. Luckily Greer loved them and now it’s one of our favorite brunch dishes to make. Whenever I make the dish, I think about the chef who slipped me the recipe, and the little market that helped me succeed.



CAUTION: ADDICTIVE RECIPES   CAUTION: ADDICTIVE RECIPES   CAUTION: ADDICTIVE RECIPES   CAUTION: ADDICTIVE RECIPES   


©The Anol Vegan 2021
Mark