Chilaquiles

For the hors d'oeuvres for my Mexican Feast, I made chilaquiles. These are the predecessor the the modern nacho. It's super tasty, and apparently is great with eggs for breakfast. The sauce has a touch of cinnamon in it which is an unexpected but great flavor. And the fresh toppings are a great contrast to the saucy chips.

Ingredients:
2 cups Ranchera Sauce (recipe to follow) or cooked green salsa
1 cup water
about 64 tortilla chips
1/3 cup finely chopped which onion
1/2 cup chopped cilantro
1/3 cup crumbled queso fresco or ricotta salata
2 tbsp Mexican crema, or sour cream thinned out with water

Mexican Feast from Truly Mexican by Roberto Santibanez

Jamie got me an amazing Mexican cookbook for Christmas - Truly Mexican by Roberto Santibanez. We decided to try it out this weekend and have a few friends over for a Mexican feast. It was great! And in the process, I found the coolest spot to source all of the harder-to-find Mexican ingredients (dried peppers, corn flours, big, ripe tomatillos...) It's a stall in Essex Street Market called Viva Fruits and Vegetables. I went a little overboard and bought a bunch of things, including masa tamale flour and lard, so there may be tamales featured on here in the not so distant future.

We had chilaquiles to start along with freshly made tortilla chips and three great salsas - roasted tomatillo with toasted chipotle powder salsa, roasted cherry tomato salsa, and spicy pineapple salsa. For the main course, we had an adobo braised lamb, shredded up perfectly for tacos. It was delicious.