Chilaquiles Rojos

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This is one of Mexico’s favorite breakfast, “Chilaquiles”. Crispy corn tortilla smothered in a delicious red salsa made with tomatoes and Guajillo pepper. Even when they always look so pretty and dressed up, Chilaquiles are quite simple to make. Specially if you make my version which is made with baked tortilla chips. All the tortillas chips made crispy at once in the oven while the salsa is simmering away, and while that happens I like to make a big pot (aka Keurig) of strong coffee and cook the eggs. I like to bring the skillet to the center of the table along with the crema, queso fresco, cilantro and onions and serve them family style. It is fun for everyone to add the toppings of their choice. My choice is all the toppings, of course.

These Chilaquiles make me miss home, sitting around the table with the whole familia is one of my most treasured memories.

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Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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