Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
11 Aug

Primal Chilaquiles

Chilaquiles2Chilaquiles are a traditional breakfast made from last night’s feast. Leftover salsa and stale tortillas are heated up with a few eggs and any other leftovers you want to throw in the pan. Basically, it’s a scramble but one with spicy, fresh, lively flavor.

Luckily, stale tortillas don’t make or break the dish. Chilaquiles are plenty delicious with just eggs, homemade salsa, jalapenos and cilantro. If you like, slice up some homemade Primal tortillas and serve them on the side. You can also add meat, sour cream, cheese, green onions, avocado and any other ingredients you might usually put in a taco or burrito. Those who love traditional chilaquiles, however, will skip all that and just stick with a big plate of soft scrambled eggs drowning in sauce.

The sauce for chilaquiles can be green salsa or red. In this recipe, it’s red: a quick and easy homemade salsa that has the robust flavor of roasted tomatoes and garlic. The salsa is mild; it’s the sliced and sautéed jalapenos that kick up the spiciness of this dish. Add as many as you can handle. Then scramble up some eggs, mix it all together and you’ll have a breakfast you won’t soon forget.

Servings: 2-4

Ingredients:

ingredients 27
  • 2 large or 4 smaller tomatoes
  • 1 garlic clove
  • 2 heaping tablespoons (30mL) finely chopped yellow onion
  • A few tablespoons of oil
  • 1 jalapeno (or more) sliced into rounds
  • 4 eggs, whisked with a little salt
  • Handful of cilantro, roughly chopped

Instructions:

Place the tomatoes on a rimmed baking sheet several inches under an oven broiler on high. Roast the tomatoes for about 5 minutes on each side until the skin blackens and peels back. Let the tomatoes cool to the touch then peel the skin off, discarding both the skin and any juice that gathers.

While the tomatoes cook, toast the garlic clove (peel still on) by putting it in a hot, dry skillet over medium heat until it’s blackened on both sides. Pressing down on the clove to flatten it a little bit will help the skin blacken faster.

roasted tomatoesgarlic

Peel the toasted garlic clove and put it in a food processor or blender with the onion, pulsing a few times to chop as much as possible. Add the tomatoes and pulse until you reach your desired salsa texture. Add salt to taste. (If you want a spicy salsa, add some hot sauce, serrano chiles or jalapeno).

salsa

Drizzle a tablespoon or so of oil in a pan and heat. Add the jalapenos. Saute a few minutes until lightly browned. Add the eggs and stir as they cook. Just before the eggs are set, add the salsa and cook until heated.

scrambling eggs

Transfer eggs and salsa to a plate and top with cilantro. Serve slices of Primal tortillas on the side.

Chilaquiles2

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You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. couldn’t wait to see what the primal tortillas were. great idea! must try this!

    Marissa wrote on August 11th, 2012
  2. Chilaquiles have been on my “most wanted comfort food” list for a while, but I never thought I’d get the chamce, being scared off by the corn tortillas. (a year ago anything made with masa was on my “favorite” list. Now one bite and I have to take tylenol just so I can sleep.)

    This is a dream come true! And just as I am ramping up to salsa canning season, woohoo!

    yoolieboolie wrote on August 11th, 2012
    • yoolieboolie, Not sure what kind of training you are doing, but I believe I heard Robb Wolf say something about how he eats corn tortillas sometimes because he finds that his tolderance is actually okay. I think you can actually use corn tortillas as some sort of a post workout meal or something like that. Might be interesting for you to look into if your really into them

      Max Ungar wrote on August 11th, 2012
  3. I love, love your recipes & gorgeous photos. Can’t wait to try this one & to test the tortillas. I’m finding coconut flour very dry when trying to use it as a flour substitute. With that said, it is very filling (a good thing) and from what I’ve read, very healthful, so I’ll keep experimenting. But as you mentioned, this dish would be fine without the “tortillas” – will be making for breakfast tomorrow.

    Mary wrote on August 11th, 2012
  4. I am totally excited by the primal tortilla recipe and the chilaquiles! I have an annual Christmas day open house and chilaquiles with salsa verde have always been on the menu. I was wondering what I would make to replace them this year! Now I don’t need to wonder anymore. I was toying with just making them anyway since the nixtamalization process makes corn tortillas decreases the carbs. Yeah, I realize that I am justifying.
    Now if you could just come up with a Primal version of sopes!
    regards,
    Theresa

    Theresa in Mérida wrote on August 11th, 2012
  5. Can’t wait to try this out. I’ve been looking for Paleo mexican/southwestern type recipes so this looks like it’s really going to hit the spot!

    Brian Carr wrote on August 11th, 2012
  6. Great looking recipe. I don’t know why, but sometimes I feel like mexican food is under used too many times in the paleo/primal world. Mexican food has some really great ingredients and flavors in it. I love making taco meat with some guac or something like that as an entree. Hopefully I will get a chance to give this one a try.

    Max Ungar wrote on August 11th, 2012
  7. I’m gonna have to disagree, with the whole “tortillas don’t make or break the dish.” I’ve actually never seen chilaquiles made with eggs, and if you take out the tortillas and just have eggs and salsa its called huevos rancheros.

    Love the site, and love recipes but chilaquiles is one of my favorite dishes and there is no replacement for my mom’s chilaquiles my heart :P

    Ricardo Lopez wrote on August 11th, 2012
    • Afraid I have to agree Ricardo.
      I eat eggs scrambled with salsa and sometimes bacon or sausage and veggies a lot. NOT chilaquiles to me!

      South Texans are a bit picky about such things…

      I sometimes forget Mexican food is not universally eaten. Breakfast tacos are the hardest for me. INEED a tortilla or some refried pinto beans now and then.

      RenegadeRN wrote on August 11th, 2012
    • Agreed. But these do look yummy in their own right.

      Catalina wrote on August 12th, 2012
    • Huevos rancheros … yummy … that is a staple in WildGrok’s cave …
      I confess to using canned tomato sauce, now I am inspired to use the home made sauce

      WildGrok wrote on August 13th, 2012
    • I have eaten chilaquiles both in the U.S. and Mexico made all different ways. I’ve found that the only constant thing with Mexican food is that it’s regional and almost no cook makes things exactly the same as another.

      My dad is from central Mexico and makes his chilaquiles casserole-style with beaten eggs, cheese, onions, and mushrooms mixed in. I am inspired to re-create Dad’s recipe – with a primal twist, of course!

      WarreNacho wrote on August 17th, 2012
  8. Chilaquiles are awesome substituting good pork rinds for the tortillas; maybe not authentic, but delicious, nonetheless.

    TB wrote on August 11th, 2012
    • Chicharrones en salsa AKA chicharrones guisados. Delicious AND traditional. Yum!

      WarreNacho wrote on August 17th, 2012
    • Pork rinds! I am SO trying this tonight! Thanks!

      Jenell wrote on January 29th, 2013
  9. Weeeeird. I had chilaquiles yesterday (20%!) before reading this post, and was pondering this morning how you’d make them primal. Then I open my browser and see this. Stop reading my mind, MDA!

    Steph wrote on August 12th, 2012
  10. Nothing that you eat is remotely “primal” or “paleo.” Actual paleolithic man ate bark, insects, rodents, pre-agricultural plants, and yes, grains, such as potatoes, sorghum, and wild corn. The diet that you eat consists of meats and vegetables that have undergone millenia of selective breeding and agriculture. The meat you eat is absolutely nothing like the meat eaten by paleolithic humans. The tomatoes and onions in this recipe are also the result of hundreds or thousands of years of selective breeding and are nothing like the vegetables eaten in the paleolithic diet.

    You want to cut out starchy grains and highly processed foods– knock yourself out. Nothing about your diet is primal or paleolithic.

    Freddie wrote on August 12th, 2012
    • Wow, what a buzz kill, Freddie! You sound like the kind of guy who’d demand a bacteria count on the milk of human kindness. I’d like to see your recipe book… Roach and Rat Rancheros. Yummy! I’m sure you’d get thousands of people to modify their diet in a healthy way, oh, and don’t forget to include a fantastic system of staying in shape with minimal effort, as well. If you have a better recipe for wellness, I’m sure we’d all love to be clued in…

      Jim W wrote on August 12th, 2012
    • They didn’t have computers or books either, so even communicating a good food and exercise plan via these media is decidedly un-paleo.
      So, score one for yourself for being technically correct. In fact, I was eating broccoli last night and my wife mentioned that there’s no way paleolithic man would have had anything like it. Even basic leafy cruciform vegetables that were probably available evolved to be not eaten – very bitter flavor and loads of toxins when eaten raw. It’s a good thing homo sapiens evolved the ability to use metaphors, so that we can use the eating habits and exercise patterns of our ancestors and build routines and diets that have a similarity without being a slavish re-creation. Humans also evolved imaginations so that we can use the caveman narrative as a way to make the idea of altering our diet and exercise a little more interesting. Strict regimens and joyless adherence to dogma generally mean that a health plan is doomed to failure. Imagining life as a hunter/gatherer and incorporating a little play and relaxation into a program helps me (and many others, I suspect) get through some of the more challenging aspects of completely changing from a more conventional approach.

      MarkA wrote on August 13th, 2012
    • “Actual paleolithic man ate bark, insects, rodents, pre-agricultural plants, and yes, grains, such as potatoes, sorghum, and wild corn.”

      And megafauna… I bet those would’ve tasted really good with modern tomato and onion salsa.

      Gene wrote on August 13th, 2012
  11. Looks really good, loook like u are a good cook, home-made is the best :) try some home made parmesan chips on the side next time.. crunchy and tasty :)

    Margareth wrote on August 12th, 2012
  12. Thanks for sharing such a nice recipe I had eaten one of these chilaquiles at my friend’s house and now I will be making one of my own.It really looks delicious.

    Dennis Blair wrote on August 12th, 2012
  13. I believe you are just calling an omelette a chilaquile.

    Jake wrote on August 13th, 2012

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