Could I be dreaming? Breakfast nachos? Does this cruel world allow for such a majestic meal to exist? You’re damn skippy! Breakfast nachos are a real thing. If you grew up in the Southwest (or Mexico for that matter) then this isn’t news to you. But as for the rest of you, breakfast just got even spicier!
It’s time for the back story! You knew it was coming. Don’t act like you didn’t know. I first had the privilege of indulging on these delectable blessings while staying in an all-inclusive resort in Puerto Vallarta, Mexico. It has to be said that all-inclusive resorts are actually my waking nightmare. Laying on the beach all day, being waited on hand and foot- it’s nice for a day or two. But I get restless quite easily. You see those mountains out there?! I want to climb them! There’s a jungle that needs to be explored! Or a town that needs to be moseyed about! But one thing that I have to appreciate about these resorts is the abundance of food. Every breakfast buffet offered both a red and green chilaquiles and I couldn’t get enough. (Seriously, I’d have three plates full and then hide some in a napkin for later).
So…without further adieu, let’s get crackin! (Usually this recipe includes eggs, but we’re going to use tofu because we’re nice to animals). First things first, we need to make our Salsa Verde. You can choose to use a red salsa, but then you’re on your own. You’re going to need: tomatillos, onions (I like red), garlic cloves, and jalapenos. Husk the tomatillos and rinse off the sticky stuff. Chop everything up (except for the garlic, leave the cloves whole), and spread them all out on a lined baking sheet. Drizzle everything with a bit of oil, salt, and pepper. Mix it all up so that it’s all coated, and roast in the oven at 450 F for 20-30 minutes. You want the veggies to just begin to char, that’s when you know they’re ready. Remove them from the oven and set aside to cool. Once they are cool enough to handle, put the mixture into a blender with a handful of fresh cilantro. Pulverize that ish until its nice and smooth.
Take your corn tortillas (you can use flour but it doesn’t taste as nice) and cut them into wedges. I used the super baby street taco size so they only needed to be quartered, the larger ones obviously need to get cut a few more times. Reduce the oven temperature to 350, and spread the wedges onto a sheet pan. Bake them for 10 minutes, and then flip them and bake for an additional 5. You want them to brown but not too much.
While the tortillas are baking, get a large sauté pan ready. Chop up some onions and bell peppers, and get a large handful of spinach ready. With a small amount of oil, sauté the onions and then the peppers. Turn off the heat, and add the spinach. Stir it enough so that it begins to wilt, and set the mixture aside.
Using the same pan, crumble the tofu into the pan with a small amount of lime juice. Saute it until it becomes crumbly and starts to dry out a bit. Remove it from the heat and set aside.
Now we are ready to build MWAHAHAHAAHAHAHAHH eh hem. I got carried away. I just get so excited!!!!!
Right. So get all of your components ready, along with some vegetable stock cause you’re gonna need that ish too. In a large pan (preferably cast iron) you’re going to lay in some tortilla chips around the bottom. Then smother them with 1/3 of the salsa verde, and a ¼ cup of vegetable stock. Mix it up so that it absorbs into the chips. The top with 1/3 of the pepper and spinach mixture. Repeat steps until you have layered in all of your ingredients. Next, you’re going to top the mixture with your tofu, and pop it in the oven (still set to 350) for 10 minutes, so that the liquid really absorbs into the chips. Remove, and top with some fresh cilantro leaves and lime wedges if you desire.
It’s chow time!
12 corn tortillas
1/2 red onion + 1/4 onoin
4 garlic cloves
1 cup diced bell peppers
1 bunch spinach
1 bunch cilantro
1 block tofu (I prefer silken tofu for this dish)
1 cup vegetable stock
1 tbsp fresh lime juice
salt and pepper
- Preheat the oven to 450 F.
- Remove the husks from the tomatillos, and rinse off the sticky stuff.
- Chop the tomatillos, jalapeno peppers, onions, and smash the garlic but leave it whole. On a lined baking sheet, drizzle with olive oil, salt and pepper, and mix. Roast for 30-45 minutes, or until the contents begin to char.
- Allow the contents to cool, and transfer to a blender. Blend with a handful of cilantro, adjust the seasoning with salt and pepper, and set aside.
- Reduce the oven temperature to 350 F.
- Cut the tortilla chips into wedges, and spread out on a baking sheet.
- Bake for 10 minutes, flip the chips and bake the other side for an additional 5 minutes.
- In a large skillet, saute your addition onion, bell peppers, and spinach. Remove from the heat and set aside.
- In the same skillet, heat a small amount of oil. Crumble the tofu into the pan, and saute with the lime juice. Once the liquid begins to evaporate, remove from the heat and set aside.
- Using the same large skillet, layer 1/3 of the tortilla chips along the bottom. Top with 1/3 of the salsa verde and 1/3 of the vegetable stock. Mix it up to coat the chips, and top with 1/3 of the pepper and spinach mixture. Repeat this process 3 times.
- Sprinkle the tofu around the top of the chilaquiles, and bake it in the oven for 10 more minutes so that the chips fully absorb the liquid. (You can skip this step if you like your chips a little more soggy, I do.)
- Top with fresh cilantro leaves, lime, and a salsa of your choice if you wish.