Chilaquiles
another (basically) freezer prep meal
Oh how my husband has an undying love for chilaquiles. For our entire relationship he has been searching and searching for an order as good as the first time he’s had it. He has declared time and time again his love for chilaquiles and consistently been disappointed upon ordering. It got to the point that I started to question if he really ever like chilaquiles.
Until, I decided to take matters into my own hands this year and make it. This recipe is incredible. And easy. And the base freezes incredibly well making it an under five minute meal during the week if you do a little prep ahead of time.
I will say, the recipe is perfected on it’s own (I have been making it close to nonstop) but it really truly shines when the tomatoes are good and the dried chiles are great. That said, I’ve made it with the worst possible ingredients and still been head over heels for it.
I’ve got specific garnishes listed out for our preferred dish but truly you can throw anything you’d like on top. The chips and the sauce are what matter most.
I apologize for the back to back recipes this week, this month of household illnesses really got the best of us. But your fourth recipe is here and it quite possibly is my favorite recipe on my Substack to date.
Below this paywall you’ll find my recipe for Chilaquiles. If you choose to be a paid subscriber to access, I thank you! Developing recipes (well) takes time and can be quite costly in ingredients. If you upgrade to a paid subscription, you will receive new recipes 4x per month (minimally).
