Chilaquiles for the soul.

Soooo, Saturday I made this super easy but incredible breakfast. It

forced me to hit the gym hard and take an excruciatingly long hike on

devil mountain, but it was worth it!

Turns out my creek crossing, rock jumping and log balancing moves

are a lot like Bambi learning to walk on ice!

I got my foot stuck in what had to be

quickmud and both feet doused in a freezing cold stream

providing endless entertainment for my friend Lise (shown below).

I'm sure I'm going to have to sit through several reenactments

over the upcoming months!

The one with a hearty laugh, dry kicks and 

the kind of reflexes only found in cats!

The most ridiculous part is she had brand new white cross trainers on...

doesn't Murphy's Law basically require that she be the one that gets

chewed up and spit out by the mountain?!

But it was still worth it and that's saying a lot!

Okay, back to my breakfast of champions.

Everyone I know who's vacationed in Mexico has come home

addicted to chilaquiles (& Sol), although none of us

have attempted to make them at home.

I saw a recipe for them this month's issue of Bon Appetit

and decided it was time.

I could seriously drink this stuff!

I cut some corners because Cinco De Mayo makes

incredible mole sauce and it's only $5 for a quart.  If you have the

time you could spend hours slow cooking a list of 30 something hand ground spices...I don't have that kind of time. Chilaquiles go great with enchilada sauce or tomatillo chili verde sauce too! It's way quicker if you hit up your local taqueria for your sauce of choice and if you're really in a hurry you can grab some fresh tortilla chips while you're there. Then all you need is some toppings and eggs. I picked up sauce but baked my own chips.

1.      Cut flour tortillas into 8ths, spray both sides with olive oil,

sprinkle with salt (optional, not necessary) bake on sheet with

parchment paper or foil at 400 degrees for 5 min or so - they cook fast!

Place on cooling rack where they will continue to crisp up.

You can fry up some corn tortilla chips pretty fast too or you can

use store/restaurant bought chips.

2. In a baking dish layer chips and cover with sauce. Sprinkle with

green chiles/jalapenos, diced onions, cheese. Repeat.

3. Bake at 400 degrees or broil for quicker results.

4. Fry an egg per person, white cooked all the way but yolks runny. Add

pepper (again, no salt needed).

5. Remove chilaquiles from oven, sprinkle with onion, cilantro,

radishes, cracked pepper, squeezed lime etc.

6. Dish up servings and gently lay a fried egg on top of each bowl.

Add a splash of tapatio and serve.

7. It's done and you've officially blown your friend's minds

by basically warming stuff up!

8. Now go for a walk (and try not to hurt yourself).