Like most Texas exes, I miss Mexican food the most (ok, and I think about this Bosnian restuaurant a lot too, but I don't know where to begin to cook Bosnian food). While browsing Homesick Texan has always been inspiring, cooking for one, typically without sugar and carbohydrates or much fat, is basically a Mexican Food Buzz Kill. That is, until I realized I could make "almost" chilaquiles.
Because the thing is, when I think about Mexican food, it's not really so much about the chips, tortillas, sopes, tostadas...those are each just a Hot Sauce (that's salsa for you non-Texans) Delivery Device (HSDD), like cupcakes for frosting. My "almost" chilaquiles fit the HSDD requirement quite nicely. Chilaquiles are a kitchen sink kind of dish—start with a base of softened leftover corn tortillas and throw just about anything on top; shredded chicken, beans and eggs are common culprits.
My spin? A base of chicken breast cooked and shredded in the crockpot with pico de gallo (hot sauce #uno), topped with salsa verde (#dos), jalapeños, an over-easy egg + 1 egg white, a dousing of tapatìo (hot sauce #tres) and crumbled queso fresco. HSDD Mexican food heaven on a plate. Olè!
this actually looks and sounds pretty darn good!
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