i was once asked what my comfort food was. at the time i wasn’t entirely sure. i think i said ice cream was. pretty standard, and accurate, answer. now that i’ve explored the foodie part of my identity a bit more, still not entirely sure. the problem is i love almost everything. i think mexican food is pretty high up there on my list of comfort foods. filipino food will always rank higher.
yesterday, i was introduced to betty crocker’s mexican cookbook written by jose romero. i found out the author is also the chef/owner of casa romero here in boston. i haven’t been to the restaurant yet, but i’ve only heard great things. so, obviously, i had to give his recipes a try.
the first one?
chilaquiles. and, let me tell you, it’s even better than it looks. if i was on “best food i ever made” on food network, this might just be the food i share.
chilaquiles (tortilla skillet)
printable recipe – adapted from jose romero’s chilaquiles
yield 4-6 servings
12 corn tortillas
1/4 cup vegetable oil
1 16 oz can crushed tomatoes
2 roma tomatoes, diced
1 can black beans, drained and rinsed
1/2 cup scallions, chopped
1 avocado, sliced
1/2 teaspoon dried oregano
1 cup monterey jack cheese
salt and pepper, to taste
sour cream, to top*
*i use plain yogurt. healthier and you still get the tang.
slice tortillas into thin strips. heat oil in cast iron skillet. once hot, add the tortilla strips and scallions, turning occasionally until brown and crispy. once brown and crispy, add oregano, crushed tomatoes, beans, and diced tomatoes. season with salt and pepper. add cheese. turn off heat and leave pan on heat until cheese has melted. serve hot with sour cream (or yogurt) and avocado. if you like it spicy, i also recommend serving it with some hot sauce for kick.