Enchiladas and Chilaquiles/

Hangover Brunch: Chilaquiles and Micheladas

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Ingredients

  • 3 tablespoons vegetable oil
  • 2large white onions, sliced ¼ inch thick (divided use)
  • 3cupsRoasted Tomatillo Salsa OR 1 ½ 16-ounce jars Frontera Tomatillo Salsa
  • 3cups chicken broth
  • 1 1/2cups (6 ounces) shredded Mexican melting cheese (such as Chihuahua) or Monterey Jack, brick or mild cheddar (divided use)
  • 12ounces tortilla chips, preferably thick, homemade-style ones (such as those from a tortilleria or a Mexican grocery store)
  • 3/4cup Mexican crema, creme fraiche or sour cream thinned with a little milk or cream
  • 1/2cupfreshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan or other garnishing cheese such as Romano or Parmesan (optional)
  • A handful cilantro leaves, for garnish
  • 6sunny side up eggs for serving (optional)
  • For the Michelada
  • 1 lime half for moistening the glass rim
  • Coarse salt
  • Ice cubes
  • 1/4cup fresh lime juice
  • 112-ounce beer (such as Bohemia for lighter beer lovers, Dos Equis or Negra Modelo for darker beer lovers)
  • 1/2teaspoon hot sauce such as Tabasco, Tamazula or Valentina
  • 1/2teaspoon Worcestershire sauce

Instructions

For the chilaquiles: Preheat your oven to 300 degrees.  In a large (4-quart) pot, heat the oil over medium-high. Add about 2/3 of the onion and cook, stirring regularly, until richly browned, 8 to 10 minutes.  Add the salsa and broth and bring to a rolling boil.  Turn off the heat and stir in 2/3 of the shredded cheese.

Pour the chips into a 13x9 inch baking dish and cover with the sauce, gently pressing the chips into the sauce, breaking up larger pieces, so that all of the chips are coated.  Sprinkle with the remaining 1/3 of the shredded cheese.  Cover the baking dish with foil, being careful not to let the top of the chips touch the foil.  Slide into the hot oven to heat through, 8 to 10 minutes.  When the chilaquiles are bubbling, remove from the oven, drizzle with the crema and sprinkle with the remaining onion.  Top with the queso aňejo and cilantro, and the optional sunny side up eggs. Serve without hesitation.

For the micheladas:  Moisten the rim of a pint beer glass (or mug) with the cut side of the lime half. Spread coarse salt on a small plate, then upend the glass into the salt to crust the rim. Fill half full of ice and pour in the lime juice, followed by the beer. If you (or your guests) want, add hot sauce, Worcestershire and/or Jugo Maggi; stir just enough to combine everything. It’s time to enjoy what a Michelada is all about.

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Comments

  2. 3cupsFrontera Roasted tomatillo Salsa (1 ½ 16-ounce jars) or homemade (recipe below)
    Where is the recipe for the homemade tomatillo salsa? It is not “below”.

    Reply

    1. Great catch, Dwight. We fixed the link, which now takes you to the Roasted Tomatillo Salsa recipe page, where there’s also helpful how-to YouTube video. Thanks!

      Reply

  3. well darn, I think every friend of yours on Facebook in the St Louis area bought the stores out of your roasted tomatillo salsa! I’ll have to make do with some “off” brand! looking forward to it though!

    Reply

  6. Hi Rick,
    My wife and I are big fans…. we love your shows and watch every time we can!
    Happy new year ro you and your family!!! Cheeers

    Reply

  7. I love the way you make your michelada that’s exactly how I’ve always had mine. I now live in AZ and everyone makes it with clamato. They look at me like I’m crazy when I ask to hold the clamato and add more lime.

    Reply

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