Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

The’re going to banish me from Austin, but...

20stone20stone Posts: 1,657
edited September 9 in EggHead Forum
...chilaquiles > breakfast tacos. 

Like migas, chilaquiles are a popular way to use up day old corn tortilla chips (though you can use homemade tortillas and fry them fresh if you are fully committed to the cause).

@20stonespice cooked some up this morning, and while we didn’t have the typical pulled chicken, had a ton of onions and spices topped with a couple perfectly poached eggs. 

I topped with a dash of fermented pepper sauce from Cultured Heat (a local Houston thing), and it whipped all the breakfast tacos I ate this week (and they were all awesome). 



Austin was great while it lasted. I’m glad we got at least one live music show in before they escort me out of town (Hayes Carll and Margo Price, two whole blocks from where I ate the chilaquiles).
Joule SV
GE induction stove
Gasser by the community pool
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location

Austin, TX

Comments

  • DoubleEggerDoubleEgger Posts: 13,548
    This did not happen.... 
  • dmchicagodmchicago Posts: 1,358
    No shame in that game.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • northGAcocknorthGAcock Posts: 11,297
    Gawjus Breakfast....the most important meal of the day.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • lkapigianlkapigian Posts: 4,064
    Nice @20stone , that's a staple where I am
    Visalia, Ca
  • 20stone20stone Posts: 1,657
    lkapigian said:
    Nice @20stone , that's a staple where I am
    ...and, knowing you, the fermented pepper sauce isn’t store bought*

    *...though, to be fair, the Cultured Heat was purchased from the couple that makes it in a shady health club deal (where she works). They are basically @lkapigian with preprinted labels and a willingness to set up a table at farmers markets
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • theyolksonyoutheyolksonyou Posts: 17,076
    Chilaquiles are awesome anytime of day!  Great meal. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • GATravellerGATraveller Posts: 6,201
    You speak truth. Chilaquiles are my quite underrated. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • AcnAcn Posts: 2,726
    I can get behind both your food sentiment and musical taste.

    LBGE

    Pikesville, MD

  • Great looking breakfast. I just had bacon and eggs on toast. Nothing near as fancy as yours.
    Marshall in Beautiful Fruit Cove, FL.
    Large Egg 10/16 MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


  • SciAggieSciAggie Posts: 3,726
    It looks good to me my friend. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • ThatgrimguyThatgrimguy Posts: 3,913
    Gonna need a recipe. Because I freaking LOVE breakfast tacos.
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL & Small Green Egg, Shirley Trailer, Pitmaker Vault, 2 UDS, Blackstone Griddle, Blackstone Pizza Oven, BlueStar 60" Range, Bluestar Salamander
  • sumoconnellsumoconnell Posts: 1,442
    Los Pinos in Austin (Lakeway, Bee caves) has great chilaquiles. Love them.. like fancy migas.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • bgebrentbgebrent Posts: 17,481
    Love chilaquiles.  Sister-in -law is Mexican and kills that dish.  Those look great.
    Sandy Springs & Dawsonville Ga
  • 20stone20stone Posts: 1,657
    Gonna need a recipe. Because I freaking LOVE breakfast tacos.
    Here is a guide I found via Google - https://www.epicurious.com/recipes/food/views/chilaquiles-verdes-354951

    Key elements, as far as I am concerned:
    • I am a verdes guy.  This is a Sunday morning thing, so make your own salsa if you are feeling it, but if you can buy a great green (tomatillo) salsa, that’ll do. I view Herdez as the minimum acceptible, and you can get that anywhere
    • Gotta have a lot of onions, or shallots, if you are up for a little more slicing.  We do half moons, and cook before we toss in the chips
    • In some parts of MX, the chips stay hard.  Not in my kitchen.  We put a layer of corn chips on top of the cooked onions in the pan with a generous pour of salsa.  We cover the pan on low to help the chips soften
    • Shredded meat is next.  Chicken is traditional, but pulled pork and brisket are also great (though I would probably switch to chilaquiles rojas if I had brisket)
    • Add a layer of cheese (MX melting cheeses are ideal, pepper jack also works)
    • Finally, the egg.  Runny yolk is key, so up, easy or poached all work
    • Garnish with sour cream, or queso fresco (or creeeeme fraaaaaiche) and a dash of hot sauce
    • Dig in
    Note, some folks serve with refritos, but that (in my mind) detracts from the texture. 
    bgebrent said:
    Love chilaquiles.  Sister-in -law is Mexican and kills that dish.  Those look great.
    Family members who can cook is an under appreciated criteria for partner selection. 
    Los Pinos in Austin (Lakeway, Bee caves) has great chilaquiles. Love them.. like fancy migas.
    I’ll have to give them a try.  Migas are also an awesome breakfast

    Great looking breakfast. I just had bacon and eggs on toast. Nothing near as fancy as yours.
    I wouldn’t call it fancy.  It is left over using peasant food.  No whisks were soiled in the process. 

    Acn said:
    I can get behind both your food sentiment and musical taste.
    We went for Hayes Carll, who we have heard before, and were blown away by Margo Price.  I couldn’t get over how much fun she was having.  I also though it was funny how much her band could sound like Pink Floyd at times.  
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • KelsoKelso Posts: 60
    Went with a couple of buddies one time to see a show, a concert by some guy I'd never heard of.  Walked into Old Quarter Acoustic Cafe in Galveston and proceeded to the bar through the empty tables, we had arrived early.  Ordered a beer and some guy a bit younger than myself poured it and handed it across the bar to me.  This went on for the next hour or so.  Then the owner came out from a side room and began a presentation of the nights entertainment.  When he was done he claimed it was time for Hayes Carll to start his set, and the guy that had been slinging me beers for the last hour+ put down his dish rag and took the stage.

    Been a fan of Hayes ever since!
    XL and a MM.  

    League City, Texas
  • xfire_ATXxfire_ATX Posts: 586
    Los Pinos in Austin (Lakeway, Bee caves) has great chilaquiles. Love them.. like fancy migas.
    We hit Los Pinos often- never made breakfast there though
    LBGE, Charbroil Gas Grill, Weber Q2000, Weber Kettle Premium, Yeti 65, RTIC 20, Yeti 20 oz Rambler, Yeti Colster, RTIC Lowball

    Not quite in Austin, TX City Limits
  • FearlessTheEggNoobFearlessTheEggNoob Posts: 837
    edited September 10
    Los Pinos in Austin (Lakeway, Bee caves) has great chilaquiles. Love them.. like fancy migas.
    The migas at the old Tamale House on Airport Blvd were on THE ABSOLUTE TOP of the hangover breakfast food chain IMHO. I need to try the location on the east side and see how it compares.
    Gittin' there...
  • 20stone20stone Posts: 1,657
    Kelso said:
    Went with a couple of buddies one time to see a show, a concert by some guy I'd never heard of.  Walked into Old Quarter Acoustic Cafe in Galveston and proceeded to the bar through the empty tables, we had arrived early.  Ordered a beer and some guy a bit younger than myself poured it and handed it across the bar to me.  This went on for the next hour or so.  Then the owner came out from a side room and began a presentation of the nights entertainment.  When he was done he claimed it was time for Hayes Carll to start his set, and the guy that had been slinging me beers for the last hour+ put down his dish rag and took the stage.

    Been a fan of Hayes ever since!
    Great story!

    That might be the place he patters about where the tables were set with “ketchup, mustard, and a can of Off!”
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • calikingcaliking Posts: 11,773
    Now that’s the breakfast of champions right there. 

    Thanks for the primer. Ima gonna have to appropriate me some. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • theyolksonyoutheyolksonyou Posts: 17,076
    Had chilaquiles for lunch today at a local restaurant. Meh. Like homemade better. 

    Eggs were overcooked and verde was lost. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • 20stone said:
    Gonna need a recipe. Because I freaking LOVE breakfast tacos.
    Here is a guide I found via Google - https://www.epicurious.com/recipes/food/views/chilaquiles-verdes-354951

    Key elements, as far as I am concerned:
    • I am a verdes guy.  This is a Sunday morning thing, so make your own salsa if you are feeling it, but if you can buy a great green (tomatillo) salsa, that’ll do. I view Herdez as the minimum acceptible, and you can get that anywhere
    • Gotta have a lot of onions, or shallots, if you are up for a little more slicing.  We do half moons, and cook before we toss in the chips
    • In some parts of MX, the chips stay hard.  Not in my kitchen.  We put a layer of corn chips on top of the cooked onions in the pan with a generous pour of salsa.  We cover the pan on low to help the chips soften
    • Shredded meat is next.  Chicken is traditional, but pulled pork and brisket are also great (though I would probably switch to chilaquiles rojas if I had brisket)
    • Add a layer of cheese (MX melting cheeses are ideal, pepper jack also works)
    • Finally, the egg.  Runny yolk is key, so up, easy or poached all work
    • Garnish with sour cream, or queso fresco (or creeeeme fraaaaaiche) and a dash of hot sauce
    • Dig in
    Note, some folks serve with refritos, but that (in my mind) detracts from the texture. 
    bgebrent said:
    Love chilaquiles.  Sister-in -law is Mexican and kills that dish.  Those look great.
    Family members who can cook is an under appreciated criteria for partner selection. 
    Los Pinos in Austin (Lakeway, Bee caves) has great chilaquiles. Love them.. like fancy migas.
    I’ll have to give them a try.  Migas are also an awesome breakfast

    Great looking breakfast. I just had bacon and eggs on toast. Nothing near as fancy as yours.
    I wouldn’t call it fancy.  It is left over using peasant food.  No whisks were soiled in the process. 

    Acn said:
    I can get behind both your food sentiment and musical taste.
    We went for Hayes Carll, who we have heard before, and were blown away by Margo Price.  I couldn’t get over how much fun she was having.  I also though it was funny how much her band could sound like Pink Floyd at times.  
    Hayes/Bob Schneider in Napa was a great show! Forgot about that one.

    Saw Margo at ACL last year and she was fantastic. Hayes is my fave so I was bummed to miss that show. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • AcnAcn Posts: 2,726
    20stone said:
    Gonna need a recipe. Because I freaking LOVE breakfast tacos.
    Here is a guide I found via Google - https://www.epicurious.com/recipes/food/views/chilaquiles-verdes-354951

    Key elements, as far as I am concerned:
    • I am a verdes guy.  This is a Sunday morning thing, so make your own salsa if you are feeling it, but if you can buy a great green (tomatillo) salsa, that’ll do. I view Herdez as the minimum acceptible, and you can get that anywhere
    • Gotta have a lot of onions, or shallots, if you are up for a little more slicing.  We do half moons, and cook before we toss in the chips
    • In some parts of MX, the chips stay hard.  Not in my kitchen.  We put a layer of corn chips on top of the cooked onions in the pan with a generous pour of salsa.  We cover the pan on low to help the chips soften
    • Shredded meat is next.  Chicken is traditional, but pulled pork and brisket are also great (though I would probably switch to chilaquiles rojas if I had brisket)
    • Add a layer of cheese (MX melting cheeses are ideal, pepper jack also works)
    • Finally, the egg.  Runny yolk is key, so up, easy or poached all work
    • Garnish with sour cream, or queso fresco (or creeeeme fraaaaaiche) and a dash of hot sauce
    • Dig in
    Note, some folks serve with refritos, but that (in my mind) detracts from the texture. 
    bgebrent said:
    Love chilaquiles.  Sister-in -law is Mexican and kills that dish.  Those look great.
    Family members who can cook is an under appreciated criteria for partner selection. 
    Los Pinos in Austin (Lakeway, Bee caves) has great chilaquiles. Love them.. like fancy migas.
    I’ll have to give them a try.  Migas are also an awesome breakfast

    Great looking breakfast. I just had bacon and eggs on toast. Nothing near as fancy as yours.
    I wouldn’t call it fancy.  It is left over using peasant food.  No whisks were soiled in the process. 

    Acn said:
    I can get behind both your food sentiment and musical taste.
    We went for Hayes Carll, who we have heard before, and were blown away by Margo Price.  I couldn’t get over how much fun she was having.  I also though it was funny how much her band could sound like Pink Floyd at times.  
    Hayes/Bob Schneider in Napa was a great show! Forgot about that one.

    Saw Margo at ACL last year and she was fantastic. Hayes is my fave so I was bummed to miss that show. 
    Hayes is great, we went on a nearly 3 week road trip last summer and my daughter insisted we bring a copy of the good book:

    https://youtu.be/5S00y75ebq8

    LBGE

    Pikesville, MD

  • 20stone20stone Posts: 1,657
    Hayes/Bob Schneider in Napa was a great show! Forgot about that one.

    Saw Margo at ACL last year and she was fantastic. Hayes is my fave so I was bummed to miss that show. 
    That WAS a great show, and the first time I had seen either one.  I've now seen both a couple of times since (and will do so again).
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • 20stone20stone Posts: 1,657
    Decisions, decisions....



    I love Austin!
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • I would kill that!
    LBGE
    SC AL
  • 20stone20stone Posts: 1,657
    edited September 15
    Migas it was, and they were awesome.  Plenty of fresh serranos.

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • 20stone said:
    Decisions, decisions....



    I love Austin!
    We go to church at Maudie’s every Sunday after the farmers market. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
Sign In or Register to comment.
Click here for Forum Use Guidelines.