If you are a regular you know: I love my family, they mean the world to me, I love food, and I love making food with my family. You may also know I am completely obsessed with cookies and chips and salsa No, not together, but if they both happened on the same day I would be just fine with that :). If you click through my blog you will see plenty pictures and posts of me and family eating or making food. Food is a love language I think we all speak, no? Food also serves as a way to share stories and pass on traditions.
Food is a celebration, good report cards, sunshine, a promotion, holidays, or a big blog feature. Okay, I’m Latina, we make everything a celebration! (I’m not joking.. read on)
In Mexico there is a celebration for EVERY.ONE, mom, dad, grandparents, sisters, brothers, children, the dead- I could keep going. That enthusiasm to celebrate life and people is one of the many things I love about my culture. On April 30th Día del Niño “Children’s Day” is celebrated in Mexico, that day is all about celebrating children and making them feel special.
I would like to think my children feel like everyday is Día del Niño here, because I believe my husband and I do try to make each day about them. They are special to us, and my husband and I know our time with them is limited, one day they will move on, we are not taking anything for granted here.
In honor of Día del Niño, I have teamed up with Herdez to share a meal that you may want to introduce to your family. My children LOVE the meal I am sharing today, so in honor of them I am sharing Chilaquiles.
I usually make my own sauce for chilaquiles, but Herdez asked me to try out one of their new sauces, and I am no fool, (I am already in love with their salsa) so of course I agreed!
Having a sauce readily available is a TIME SAVER. I felt like I was getting away with something using the Roasted Pasilla Chile sauce in place of my own- I was, I got away with more time to eat. 🙂
Here is what you will need for this recipe (for my party of five this was enough):
- Around 20 corn tortillas
- Coconut oil about 3/4 or 1/2 cup, enough to cook the tortillas in
- Salt (to taste)
- 1 jar of Herdez Roasted Pasilla Chile Mexican Cooking Sauce
- 2 tbs olive oil
- Cilantro for topping *optional
- Chihuahua cheese *optional
- Eggs cooked over easy *optional
- I may have wrote optional, but you don’t want to leave the optionals out, they help make the meal. 🙂 You may also consider adding chorizo.*optional
First you will want to cut your tortillas into triangles. I use coconut oil, because it’s healthier and the kids like when I do. The chips do NOT taste “coconutty” at all. Heat your oil and once ready add your tortillas.
Make sure you keep your eyes on the chips! Do not attempt to multitask while the chips are frying, because this process is fast, and who wants burnt chips? I tend to cook the chips a little longer for chilaquiles, because I like the chips to hold up to the sauce. Fry small batches of chips at a time, do not over crowd. Once the chips are done place them on a serving dish lined with a kitchen towel to soak up the oil, sprinkle with salt.
This is when little hands will start sneaking chips, so just go ahead and give them a little snack, so they do not eat all the chips, you need them for the meal.
We go through SO much Herdez salsa here… we have a problem with our chips and salsa addiction.
Back to the recipe…
In a separate pan large enough to accommodate the sauce and chips, heat up 2 tablespoons of olive oil, then add in your Herdez Roasted Pasilla Chile Mexican Cooking Sauce. Let the sauce cook for about 3-5 minutes on warm stirring it. Add the remainder of your chips to the sauce making sure that they get nice and coated. You could stop there, but oh no, here is where we put a nice over easy egg on top of the chilaquiles with a sprinkle of cheese and cilantro.
You may also want to try melting the cheese on your chilaquiles in the oven in an oven safe pan, then top it with whatever you like. My kiddos were salivating, they couldn’t even wait to dig in. All three of my kiddos and my husband LOVED this version of chilaquiles. I hope you will too. This is a quick and easy meal you could have done in less than 30 minutes, and if you decided to use a bag of chips instead of making your own you would probably cut your time in half.
I also wanted to share one more thing, Herdez brand is holding a #ThrowbackThursday photo contest on their Facebook wall! This promotion will last from April 6th to – April 30th. Each week, three winners will be chosen to win a Día del Niño prize pack. One grand prize winner will receive a Polaroid Socialmatic camera, film, an HERDEZ® Brand apron and tasty product. Runners-up will win a selfie stick, an HERDEZ® Brand apron and yummy product. Don’t forget to tag your photos with #ThrowbackThrusday #TBT on HERDEZ’s Facebook page.
© 2015, Dean @Mrs. AOK, A Work In Progress. All rights reserved.