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

20stone
20stone Posts: 1,961
edited September 2018 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).
(now only 16 stone)

Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location

Austin, TX
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Comments

  • DoubleEgger
    DoubleEgger Posts: 19,211
    This did not happen.... 
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  • dmchicago
    dmchicago Posts: 4,519
    No shame in that game.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • northGAcock
    northGAcock Posts: 15,173
    Gawjus Breakfast....the most important meal of the day.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • lkapigian
    lkapigian Posts: 11,549
    Nice @20stone , that's a staple where I am
    Visalia, Ca @lkapigian
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  • 20stone
    20stone Posts: 1,961
    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
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Chilaquiles are awesome anytime of day!  Great meal. 
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  • GATraveller
    GATraveller Posts: 8,207
    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
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  • Acn
    Acn Posts: 4,490
    I can get behind both your food sentiment and musical taste.

    LBGE

    Pikesville, MD

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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    Great looking breakfast. I just had bacon and eggs on toast. Nothing near as fancy as yours.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • SciAggie
    SciAggie Posts: 6,481
    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. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Gonna need a recipe. Because I freaking LOVE breakfast tacos.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • sumoconnell
    sumoconnell Posts: 1,932
    Los Pinos in Austin (Lakeway, Bee caves) has great chilaquiles. Love them.. like fancy migas.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • bgebrent
    bgebrent Posts: 19,636
    Love chilaquiles.  Sister-in -law is Mexican and kills that dish.  Those look great.
    Sandy Springs & Dawsonville Ga
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  • 20stone
    20stone Posts: 1,961
    Thatgrimguy 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. 
    sumoconnell said:
    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

    SaintJohnsEgger said:
    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.  
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Kelso
    Kelso Posts: 79
    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
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  • xfire_ATX
    xfire_ATX Posts: 1,188
    sumoconnell said:
    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
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888
    edited September 2018
    sumoconnell said:
    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...
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  • 20stone
    20stone Posts: 1,961
    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!”
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • caliking
    caliking Posts: 19,780
    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.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Had chilaquiles for lunch today at a local restaurant. Meh. Like homemade better. 

    Eggs were overcooked and verde was lost. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    20stone said:
    Thatgrimguy 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. 
    sumoconnell said:
    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

    SaintJohnsEgger said:
    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. 
    Keepin' It Weird in The ATX FBTX
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  • Acn
    Acn Posts: 4,490
    The Cen-Tex Smoker said:
    20stone said:
    Thatgrimguy 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. 
    sumoconnell said:
    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

    SaintJohnsEgger said:
    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

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  • 20stone
    20stone Posts: 1,961
    The Cen-Tex Smoker said:

    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).
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • 20stone
    20stone Posts: 1,961
    Decisions, decisions....



    I love Austin!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • TideEggHead
    TideEggHead Posts: 1,345
    I would kill that!
    LBGE
    AL
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  • 20stone
    20stone Posts: 1,961
    edited September 2018
    Migas it was, and they were awesome.  Plenty of fresh serranos.

    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    20stone said:
    Decisions, decisions....



    I love Austin!
    We go to church at Maudie’s every Sunday after the farmers market. 
    Keepin' It Weird in The ATX FBTX
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