The National Restaurant Association’s annual “What’s Hot in 2019 Survey” shows more than 69% of chefs said that a globally inspired breakfast would be this year’s top food trend. With so many ethnic choices available on lunch and dinner menus, it was just a matter of time until ethnic breakfast flavors moved into the mainstream arena.
Fortunately, PACO’s been in the vanguard of this trend since literally the day we were founded. The agency began as a meeting of minds over chilaquiles and they were the fuel that powered our first couple years of expansion. Chilaquiles remain a vital part of our agency DNA, so we’re delighted to see them mirror our own participation in an increasingly cross-cultural mainstream.
Menu choices such as brunch chilaquiles, shakshuka with red pepper sauce and poached eggs, and breakfast steak and egg bánh mì sandwiches upgrade standard breakfast menus with new flavor experiences. Millennials and Gen Z audiences are looking for adventurous all-day breakfast choices and are a particularly good fit for bold globally inspired breakfast options such as chilaquiles en salsa roja, with fried eggs and serrano chile peppers. This recipe came from our CEO, Ozzie Godinez.
CHILAQUILES WITH FRIED EGGS
Salsa Roja Recipe
7 to 8 – Dried Guajillo chiles, seeds and veins removed
4 – Garlic cloves, chopped
1 – cup Water
1 (28 oz.) can – Whole tomatoes, canned and drained
½ cup – White onion, chopped
2 – Serrano chile peppers, rough chopped
2tablespoons – Olive oil
Kosher salt and black pepper as needed
Combine chiles, garlic and water in saucepan; bring to a boil, reduce heat, cover, and simmer for 5 minutes. Combine chile blend (with liquid), tomatoes, onions and chiles in food processor or blender; puree until smooth. Heat oil in a large heavy skillet; carefully add pureed chile blend and simmer over low heat for 10 minutes. Season Salsa Roja to taste.
Tortilla Chips Recipe
9 – Corn tortillas, 6-inch, day old
Vegetable oil for frying as needed
Kosher salt as needed
Stack tortillas on cutting board; cut into quarters. Heat oil in a large saucepan over medium-high heat. Working in several smaller batches, add tortilla to oil and fry for 2 to 3 minutes, or until crisp. Drain and repeat with remaining tortillas. Season to taste.
1 cup – Queso fresco, crumbled
4 – Fried eggs, cooked to desired doneness
White onion, finely chopped as needed
Radishes, thinly sliced as needed
Fresh cilantro, chopped as needed
Lime wedges as needed
Transfer tortilla chips to a large skillet; slowly pour Salsa Roja evenly over chips. Simmer over medium-low heat for 3 to 4 minutes, or until chips are slightly softened.
Top chilaquiles with crumbled queso fresco and fried eggs.
Garnish to taste with white onion, radishes, cilantro and lime wedges.
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