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Andrew Zimmern | Bizarre Foods

To kick off the New Year, we’re serving breakfast at the end of the day. I can eat huevos at any hour, and the habit is shared by my friend Andrew Zimmern, chef, writer and host of the Travel Channel’s Bizarre Foods. “Everyone—whether you’re 5 or 50 years old—loves the moment when the rules go out the window, and French toast and bacon hit the dinner table,” he says. “Chilaquiles with homemade salsa roja is my favorite way to break the rules.”

Salsa Roja
4 cups water
4 ancho chile peppers
2 tablespoons safflower oil
1 small white onion, minced (about 1 cup)
1 clove garlic, minced
1 teaspoon ground cumin
2 chipotle peppers in adobo sauce 4 cups diced tomatoes in their juice
Salt to taste

Salsa Verde
2 cloves garlic, minced
1 teaspoon salt
1 small onion, minced
2 jalapeño peppers, stemmed, seeded and minced
1/2 pound tomatillos, husked, rinsed and quartered
3 tablespoons fresh cilantro leaves
1 ripe avocado
2 tablespoons fresh lime juice

Tortilla Strips
12 fresh corn tortillas
2/3 cup safflower oil, or more as needed
Salt to taste

2 tablespoons safflower oil
4 eggs
1 cup cotija cheese or queso fresco
1 ripe avocado, diced
1 red onion, minced

1. Salsa Roja: Bring water to a boil. Toast ancho chiles in a small pan over medium heat, then remove. Place chiles in a bowl, cover with boiling water and let sit 30 minutes. Remove, trim away stems and seeds, and set aside.

2. Pour safflower oil into a medium pan. Add onion and garlic and cook 10 minutes over medium heat until caramelized. Add the soaked and cleaned anchos, cumin, chipotles in adobo sauce and tomatoes. Cook over medium heat until sauce has reduced by about 30 percent, about 10 minutes.

3. Remove from pan and let cool. Purée the salsa in a food processor or blender. Season with salt and set aside.

4. Salsa Verde: Combine garlic, salt, onion, jalapeños, tomatillos and cilantro in a food processor and pulse to form a chunky paste.

5. Tortilla Strips: Preheat oven to 350 degrees. Cut tortillas into 2-inch strips, then place on a cookie sheet and bake 5 minutes to dry slightly. Remove. Reduce oven to 300 degrees.

6. In a large skillet (a 12-inch cast iron works well) over medium heat, add safflower oil to a depth of 1/8 inch, roughly 2/3 cup. When oil is hot, fry the tortilla strips in batches until crisp, about 2–3 minutes. Drain on a paper towel and season with salt. Discard oil and wipe out the pan.

7. Chilaquiles: Return the skillet to high heat and add safflower oil. When very hot, add 2 cups salsa roja and bring to a simmer. Add tortilla strips, turning to coat. Cook briefly, adding more salsa as needed to keep the dish saucy. Spill contents of the pan onto an ovenproof platter and cover with aluminum foil. Place in oven 5–10 minutes.

8. While chilaquiles are in the oven, fry eggs until the whites are set, but the yolks are still runny.

9. Remove the chilaquiles from the oven. Divide onto plates and garnish each portion with cheese, avocado, onions and a fried egg.

10. Chop avocado and fold with lime juice into the salsa verde. Serve immediately with chilaquiles and eggs.

Serves 4.

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