chilaquiles verdes

hi friends, lovers + people probably related to me —

93 — in order to keep reading this newsletter you have to tell me your most personal new years’ resolution + your silliest one. if you do i’ll tell you mine + then we can have a secret & also be accountability buddies (a term i absolutely hate but is necessary here, in this moment)

i had chilaquiles for brunch in early december and i haven’t stopped thinking about them since

on the thursday in that week between christmas & new years i had a self care day — i went for a long run, to two grocery stores, then made these chilaquiles while having a smol mimosa, then went to the wine store + watched a cheesy bad great made for amazon rom com (about fate). i went to bed a whole new person was that because of the chilaquiles (yes or yes) or because i did my full skincare routine before bed?

ingredients

tomatillos — 6
garlic — 4/5
jalapeños — 3
serranos — 2
white onion — 1
avocados
cilantro
limes
canola oil
corn tortillas
chorizo
queso fresco
mexican crema
chihuahua cheese
eggs
salt & pepper

steps

1st these can be for breakfast, brunch, lunch or dinner — so put on that new podcast you’re addicted to or your current favorite playlist. were going to make salsa verde, peel and wash your tomatillos (they will be a bit sticky) then quarter them — putting them in a large skillet with a lil canola oil, a roughly chopped white onion, four to five cloves of garlic, three roughly chopped jalapeños and two serranos, crack a little salt & pepper over them and cook till softened and slightly charred. once there blend till smooth with one bunch of cilantro, the juice of two limes + some salt & pepper to taste. set aside. next make your tortilla chips — heat a generous amount of canola oil in a deep skillet, while that’s warming up cut your corn tortillas into fourths. fry them in batches — draining them on a paper towel and sprinkling with salt. keep warm in the oven at 200.

2nd crisp up the chorizo in a skillet, and prep your toppings crumbling the queso fresco, slicing some avocado, chopping some white onion & cilantro. in another skillet pour a generous amount of salsa verde and heat on low. once the chorizo is crisped & drained set aside. next add some of your tortilla chips to the salsa verde, gently mixing some of them in but also leaving some of them crispy. in the other skillet fry a sunny egg, so the yolk is nice runny.

3rd assemble the chilaquiles in a shallow dish — pile your saucy chips, a sprinkle of chihuahua, the crispy chorizo, a few slices of avocado, a dollop of crema, gently plop the egg on top and shower it with cilantro, white onion and queso fresco.

4th take a picture of it before you eat because she is rather beautiful & all your friends will be jealous.

particularly good things i consumed recently

the glass onion, naturally — but also just really into edward norton being kind of a dirtbag re: the italian job & also rounders a movie i had to watch on a date five maybe six years ago big bro vibes, it didn’t last

thinking about this & this & this — so that i can continue to be a really cool girl

a nice lil lonesome rose brunch with the girls & afternoon of fake errands w/ meg meg topped off with a gretel cheeseburger

this article about the death of silicon valley style + this article about the serial killer media industrial complex

my new coat — it’s beautiful & blue & i love — scored it during the right before christmas sales

currently consuming

a quiet yet productive sunday, need to get some fresh air, run some errands, organize my closet and re-up my freezer soup stash.

as always,
mk