Posts Tagged With: Oaxaca

Chilaquiles

Mexican Breakfast

CHILAQUILES

INGREDIENTS

3 serrano chiles
2 tomatoes
1 green bell pepper
1 small onion
18 corn tortillas
1 cup vegetable oil
4 eggs
1 cup shredded Oaxaca or Monterrey Jack cheese
¼ cup sour cream

SPECIAL UTENSILS

food processor
8″ casserole

Serves 6. Takes 1 hour.

PREPARATION

Preheat oven to 350 degrees. Seed chiles. (Or leave seeds in for a spicier entree. Add chiles and tomatoes to food processor. Blend until tomatoes are pureed. Dice bell pepper. Mince onion. Cut each tortillas into 8 pieces.

Add oil to pan. Heat oil using medium-high heat until a little piece of tortilla in the oil starts to dance. Add tortilla pieces. Sauté for 12 minutes or until tortilla become crispy, but not burnt. Stir frequently. Remove tortillas pieces and place them on plates covered with paper towels. Add bell pepper and onion to pan. Sauté for 5 minutes on medium-high heat or until onion softens. Stir frequently. Remove bell pepper/onion mix. Add eggs to pan. Reduce heat to medium and scramble eggs until they are done to your liking.

Add ⅓ of tortilla to casserole dish, then ⅓ bell pepper/onion, followed by ⅓ egg to casserole. Smooth after each layer. Repeat 2 more times. Pour serrano chile/tomato puree over everything. Sprinkle cheese on top. Bake in oven at 350 degrees for 5 minutes or until cheese melts. Remove from over and spoon sour cream evenly over everything.

TIDBITS

1) “Chilaquiles” is an anagram of “Ah, ice quills.” Unlike their American cousins, Greenlandic porcupines have quills made from ice. These northern critters are also stupendously tasty. This is why Eskimo porcupine-hunters exclaim, “Ah ice quills,” whenever they come across ice quill remnants. And of course, it was but a matter of time before vibrant Greenlandic/Mexican chef community transformed porcupine stew into chilaquiles. Ah ice quills, indeed.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Melon Salsa

Mexican Appetizer

MELON SALSA

INGREDIENTSMelonSalsa-

1 jalapeno pepper
½ medium honeydew melon
1 peach
1 red bell pepper
½ teaspoon cilantro
1½ tablespoons lime juice

PREPARATION

Remove seeds from jalapeno pepper. (Remember to wash hands after doing this.) Remove seeds from honeydew melon, peach, and red bell pepper. Dice jalapeno pepper, honeydew, peach, and red bell pepper. Add all ingredients to serving bowl. Mix with whisk until well blended. Goes well with chicken, fish, and tortilla chips.

TIDBITS

1) This dish is not that spicy hot as it contains only one jalapeno pepper. However, there are people who sweat profusely even at the sight of a hot pepper. Some people are even tempted to strip off all their clothes in order to get relief from the spicy heat.

2) If your one of these people may I suggest attending the Global Rainbow Gathering in La Paz, Mexico? The festival runs from November 1 to 30 and celebrates peace and love. And nudity, but you’ll already be nude because you panicked from the spicy heat of a jalapeno pepper and doffed your clothes in front of everybody. But it’ll be okay because many of the other revelers will naked as well. You’ll feel one with the universe and friends with everyone as sample the plentiful marijuana. Discuss healing the world with your new-found friends while getting a massage from Sunshine. Don’t expect to imbibe alcohol here; the emphasis is on good, clean fun.

3) Crave nocturnal excitement ‘round Christmas time? Visit Oaxaca, Mexico, on December 23 for the Night of the Radishes. No, this is not a low-budget sequel to The Night of the Living Dead. It is the height of after-dusk vegetarian excitement. Radish growers neighboring towns assemble for perhaps the largest radish-carving competition in the world. See culinary artists depict scenes from the Bible, history, and mythology from huge, carved radishes. Enjoy gigantic radish salads while watching spectacular firework displays. This festival is a must for the radish lover in all of us.

4) Visit the Zacatecas, Mexico for its La Morisma celebration. Held in late August, this festival features a staged battle between thousands of Christian and Moorish warriors. I had never heard of Moorish soldiers getting to Mexico, so it all sounds historically dubious. Men and women, people of all ages dress up in period uniforms and recreate fictitious battles for three days. Whoa. Fine wandering bands of musicians provide additional entertainment. Note, people who fit it well with the Global Rainbow Gathering usually do not enjoy this event. It’s an either or sort of thing.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Picture Of Entrees, Desserts, And Appetizers From My Forthcoming Cookbook

Ice cream soda to lemongrass chicken to niter kibeh to pepper pot.

 

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