Make it a meal
Mexican Brunch
A lazy weekend brunch where one sauce does double duty. Make the salsa roja first — it is the simmering bath for the chilaquiles, so the chips go in only at the very end to stay just-softened, never soggy. Char the corn for the esquites while the salsa cooks. Top the chilaquiles with egg and cheese and serve everything at once, hot. Tepache ferments 2-3 days at room temperature — start it a few days ahead of brunch.
Recipes
Shopping list0/20
Produce
- Corn tortillas — 8
- Tomatoes — 1.5 kg · 3
- Onion — 1
- Chiles — 2
- Garlic — 2 cloves · 4 cloves
- Cilantro — 1/4 cup
- Guajillo chiles — 2
- Ancho chiles — 2
- White onion — 1/2
- Corn kernels — 4 cups
- Lime — 1
Dairy & Eggs
- Eggs — 4
- Fresh cheese — 1/2 cup
- Natilla — 1/4 cup
Pantry
- Neutral oil — 1 tbsp
- Butter or oil — 2 tbsp
- Mayonnaise — 1/4 cup
Spices
- Cumin — 1 tsp
- Salt — 1 tsp
- Chili powder — 1 tsp