Quick Black Bean Chilaquiles

You may be a Derby fan, and I like the idea of celebrating the Kentucky Derby�what�s not to love about strong minty whiskey drinks!?�but I�ve never really gotten around to it. Probably because it always falls around the same time as Cinco de Mayo, and I live for Mexican food.


I�ve shared a bunch of Cinco de Mayo-worthy recipes in the past, including my favorite ever, must-make pork carnitas, this whole line-up full of ridiculously fun and tasty things like coconut margaritas and totally grilled guacamole, and of course these chorizo breakfast tacos. I was kind of racking my brain thinking of something to share for this year's fiestivities (get it... fiesta + festivities!). I make Mexican-inspired meals a few times a week�random tacos, burritos, and quesadillas are pretty common in this household�but I just didn't feel inspired.

Then I made these chilaquiles as a quick, thrown-together meal and couldn�t wait to tell you about it. Honestly this is hardly a recipe, to the point where I feel a little weird sharing it, but it�s just so easy and good! And it uses things that I typically have in the house. I think about making spontaneous chilaquiles ALL the time, but I never seem to have stuff for the sauce, and I don�t actually want to put forth the effort of frying tortillas, so I skip it. These use a can of saucy black beans and whatever salsa you have in the fridge, plus tortilla chips. 

I�m a die-hard, fanatical Juanitas devotee, so I honestly don�t know how other kinds of chips would hold up to sauce, because I don't buy other kinds of chips. I would recommend something similar, but for sure get Juanitas if you can find them near you, because there is no better tortilla chip. They�re also from my homeland, so I�ve been a fan for life... when I first moved to Seattle for college, stores up here didn't have them yet, so they were the ultimate care package item from the parents. And when I was a kid they came in those softer stretchy plastic bags, like sandwich bread comes in, with a twisty tie. Also, my friend LZ's cat, Shaboom, is obsessed with them too. People love 'em, cats love 'em. I also have no affiliation with them, I just love 'em so much I would marry them (if I didn't already marry Evan).

The big difference between chilaquiles and nachos is the lack of melted cheese, and that we�re going for a sort of soggy, sort of crispy chip, whereas with nachos, we want a totally crispy chip. Here the chips soak up the sauce but retain a little crunch, because we put �em under the broiler instead of simmering stove-top like most chilaquiles recipes. Then we top the whole thing with a runny fried egg and your favorite toppings. I think the crumbled cotija is a must, it adds the perfect salty tang. Plus avocado, because duh/get �em while you still can before the drought pries them from our avo-toast lovin� hands.

Happy Derby/Cinco de Mayo/weekend!

Quick Black Bean Chilaquiles
This is hardly a recipe, so adjust the amounts depending on how much you want to make!

Tortilla chips
Canned black beans (NOT drained)
Salsa
Fried egg(s)

Toppings:
Crumbled cotija cheese
Shredded cabbage
Thin sliced radishes
Sliced green onion or diced white onion
Cilantro
Avocado
Sour cream
Hot sauce

In a bowl, toss together a few handfuls of chips and a few spoonfulls of black beans (with sauce) and salsa. You want the chips to be fully coated in the saucy goodness. Spread chips (with the beans and salsa in the bowl) on a sheetpan, and broil until warm�they should be a little soggy, but also a little crispy. Top with fried egg(s) and remaining toppings, and go to town!

Cinco de Mayo Fiesta Recipes

It's fiesta time! Here's a little roundup of some of my favorite Mexican-inspired recipes for Cinco de Mayo! 

Having a Cinco de Mayo brunch? Serve Baked Tortilla Cup Huevos Rancheros and these awesome Black Bean and Chorizo Egg Tortas!

Every fiesta needs BEBIDAS! Put out a bucket of Mexican beers, Jarrito & Tequila To-Gos, and of course, whip up a batch of Coconut Margaritas! 

For snacks, put out a big bag of tortilla chips (my favorite are Juanita's!), some Totally Grilled Guac, and some cheesy Aperitivo de Frijol!

Taco bar? Be sure to add this spicy/tangy shredded beef for Machaca tacos! 

It turns out, I don't have any Mexican dessert recipes on the blog! Crazy! You know what else is crazy? I've never had tres leches cake. Like, ever. Never even one bite. I'm thinking of changing that real soon, and here are a few contenders:

• Shutterbean: Coconut Tres Leches Cake 
• The Candid Appetite: Classic Tres Leches Cake
• Chez Us: Coconut & Lime Three Milk Cake
• How Sweet Eats: Banana Bread Tres Leches Cake 

Machaca {Shredded Beef Tacos}

This time of year always makes me crave Mexican and Southwest flavors. Part of it is seeing my twitter and Facebook feeds filled with scenes from SXSW in Austin, Texas, and part of it is that we�re finally starting to see a few signs of spring: cherry blossoms, later sunrises. Spring means summer is just around the corner, and summer means sunshine and tacos.

Today we�re making machaca! Machaca (which I had never heard of until now) is slow cooked beef, flavored with peppers and spices, shredded for tacos or taquitos. It satisfies my summer cravings, but is warm and hearty enough for the chilly March weather. Perfect for early spring!

This recipe comes from my friend Jessica. From birth until I was about eight years old, Amanda and I spent nearly as much time with Jessica (Amanda�s age) and her brother Jared (my age) as we did with each other. They were our first best friends, and we�ve always had a connection with them, regardless of time and miles. They moved away from Washington to Arizona the summer before I went into second grade�my first heartbreak.

Obviously their years in the Southwest have paid off, because this recipe is awesome. Jessica said it was a labor of love, and through tons of trial and error, she finally came up with this recipe. The meat marinates in lime juice and spices overnight, then slow cooks all day. When it�s time to eat, you have juicy, tender shreds of beef that fall apart with the poke of a fork.

I�m always so busy creating new recipes that sometimes I forget how good family recipes are�one bite and I felt like I was sitting around the table with Jessica and her husband and four kids. Or, like I was six years old, with Jared, Jessica, and Amanda frantically helping me clean my plate so we could all go play. 

PS. I have no trouble finishing my dinner these days.

Beef Machaca

Recipe from Jessica Gilmore

Plan ahead. This needs to marinate overnight, and then cook for at least 6 hours. If you�re making taquitos, Jessica recommends letting the cooked meat sit in the fridge overnight (a 2nd night�torture!) to bind. 

Marinade:

2-3 lb chuck roast
� cup Worcestershire

Juice of 2 limes

1 teaspoon granulated garlic

1 teaspoon ground cumin

1 teaspoon chili powder

� teaspoon salt

� teaspoon black pepper

� cup oil (canola or olive oil)

Machaca:

1 large sweet onion, diced

� green bell pepper, chopped

4 cloves garlic, minced

1 jalepeno, minced

1 14oz can diced tomatoes (and juice)

� cup beef broth

1 tablespoon oregano

1 tablespoon cumin

Salt & pepper

Hot sauce

Trim beef and cut in two to three pieces, and lay in a baking dish or in a large ziplock bag. Whisk together marinade ingredients, and pour over meat. Seal bag (or cover dish with plastic wrap) and refrigerate overnight.

The next day, add marinated beef and remaining marinade to slow cooker, along with all remaining ingredients except salt, pepper, and hot sauce.

Cook on low for 6-8 hours. Shred and stir into juices. Add salt, pepper, and hot sauce to taste.

Serve with warm tortillas and taco fixings.

For baked taquitos: Refrigerate shredded beef and juices in an airtight container overnight. Roll inside flour or corn tortillas, and bake in a 425 degree oven for approx. 10 minutes (until crispy, but not burned).