Already planning to call in sick on Super Bowl Monday? We're here to help with this Super Bowl recipe. Meet the chilaquiles, "breakfast nachos" to we ugly Americans, a hefty brunch dish packed with fat and protein that's just the thing to get you over that first bout of no-football-for-eight-months shakes and back to bed for a nice nap. This recipe is dedicated to and a loving attempt to replicate the creations of Foxy's in Glendale, California, home of the finest Mexican breakfast you'll ever find in a restaurant decorated like an Alpine ski lodge in an Armenian neighborhood.
The first beauty of this recipe is that it can be sized up or down infinitely with ease, and can fill as many plates as you can fit in your oven at once. For this reason, there are no measurements. The second beauty is that chilaquiles can be utter trash food or a work of art. You can buy shredded chicken at the corner grocery or season a delicious steak days in advance to grace your plate. You can pour Tostitos out of a bag or make your own chips. You can concoct your own sauce in your own food processor or use jarred salsa. This is jazz, man. And like most jazz and most Mexican food these days, it's horrifically inauthentic. This is fine. Three days from now you'll be in horrible pain, and there won't be any football, and you'll just want this in your empty tummy.
At our house, we split the difference. The steak gets marinated for a day before cooking. We fry our own chips and make our guac from scratch, but can't live without premade tomatillo salsa from Trader Joe's, and use a mixture of canned whole and refried beans. The choices are all yours (except one, but we'll get to that).
THINGS YOU WILL NEED
• Meat! I like flank steak, skirt steak, or tri-tip, but shredded chicken or pork will work just fine. Go without if you must be veggie like that.
• Marinade or spice rub of your choice
• Tortilla chips or stale tortillas
• Beans (black, pinto, or even canned refried if you are impossibly hungover)
• Whole hot peppers (jalapeno, poblano)
• Melty white cheese (I use oaxaca)
• Grill or grill pan
• Oven-proof plates or platters
THINGS YOU MUST DO
Two days before your brunch (that's Saturday for Super Bowl Monday layabouts, so get crackin'): throw your meat into a gallon plastic bag and pour in the marinade. Place in fridge. Ignore for 24 hours.
The day before your brunch (get this all out of the way Sunday morning while you're prepping for the main event): Grill or fry up your designated meat. Shred or slice into strips, drizzle with more marinade, and refrigerate. Cook your rice in whatever manner you see fit (ours is a half-Asian household, so we rock the rice cooker full of chicken broth and hot peppers), and refrigerate. If using tortillas not already in chip form, cut into triangles and fry in hot oil until just crispy on both sides. Drain on a paper towel-covered plate and hide so your guests won't consume them all during the game. Place whole peppers under broiler and roast until skin blackens. Remove from heat, store in airtight container and refrigerate.
*I know I said you can store-buy anything on the ingredient list, but hear this: Your own guacamole takes five damn minutes to make, and using scratch guac is a great way to ensure that what you're serving your guests does not contain mayonnaise, a common abomination in storebought avocado-based dips. Mash together some ripe avocados and throw in some finely diced onion, tomatoes, minced fresh garlic, juice of one lime, cilantro, and a little sea salt. Add something of everything until it tastes how you like it. You cannot ruin this. Just do it already. This is better made just before consumption, but you'll be in no condition to function tomorrow, so do it now and put a layer of plastic wrap over the bowl, pressing down directly on the surface of the dip to create an airtight seal.
The day of your brunch (hello, Monday!): The rest is easy peaches. Preheat your oven to 400 degrees. Scramble up two eggs per guest. On oven-proof plates or platters, place scoops of rice and beans, and arrange tortilla chips in a single layer over the rest of the surface area. Drizzle generously with salsa. Top chips with eggs and meat, and sprinkle cheese over everything to taste. Throw a hot pepper or two onto each plate, and pop in the oven until everything is hot and melty and greasy-looking. Serve with more salsa, sides of guacamole, and fresh fruit (yes, fruit, we're not utter savages).