Recipe of the Month June: Adrian’s Chilaquiles

As the days get longer and summer approaches, there’s no better way to start your morning than with a hearty and flavorful Mexican classic. This month, we’re excited to share Adrian’s take on chilaquiles — a beloved breakfast dish that combines crispy totopos, tangy salsa verde, tender beef, and all the delicious toppings that make it unforgettable. Perfect for a weekend brunch or anytime you want a taste of home.

Adrian’s Chilaquiles

Ingredients:

• 500 g green tomatoes (tomatillos)

• 4 serrano chiles (to keep it spicy) or 2 if you don’t handle heat as well as Adrian, hehe

• Salt and pepper, to taste

• 500 g beef steak (you can also use asada, arrachera, or chicken)

• 1 egg

• Cream

• Cheese (Adrian uses a mix of Monterrey Jack and Manchego, but feel free to use your favorite!)

• 2 lemons

• ¼ onion

• A bowl of totopos (tortilla chips)

Instructions:

1. Prepare the ingredients:
   Wash all the produce thoroughly. Slice the onion into thin strips (julianas). Remove the stems from the chiles.

2. Roast the vegetables:
   In a large pan, roast the chiles and onion over medium heat until they are golden brown on both sides and the onion turns crispy. Then, roast the tomatillos until they become soft and golden brown as well.

3. Make the salsa verde:
   Transfer the roasted chiles, onion, and tomatillos to a blender. Add salt and pepper to taste, along with one cup of water. Blend everything until smooth and you see some white bubbles forming on top. Your salsa verde is ready!

4. Heat the salsa:
   Pour the salsa into a pot over low heat to keep it warm, stirring occasionally to prevent burning.

5. Prepare the beef:
   Cut the beef into fajita-style strips. Marinate with the juice of two lemons, salt, and pepper. (Remember to wash your hands before and after handling the meat!) Cook the beef over medium heat until done.

6. Cook the egg:
   While the beef is cooking and the salsa is warming, prepare a sunny-side-up egg.

7. Combine the chilaquiles:
   Once the salsa is bubbling, turn off the heat and add the totopos, stirring gently to coat them with the salsa.

8. Assemble the dish:
   On a plate, start with the totopos covered in salsa, add the cooked beef strips on top, and finish with the sunny-side-up egg.

9. Add the finishing touches:
   Top with cream and cheese to your liking.

Buen provecho! Enjoy this delicious, traditional Mexican breakfast packed with flavor and love.

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