Chilaquiles: Everyone's Favorite Comfort Food

While Mediterranean food is my birthright, Mexican food is my privilege.

Living in L.A, I have done my fair share of self-guided food tours through some of the best south-of-the-border restaurants. And let me tell you: If you serve me up a mean plate of chilaquiles, I’m your customer for life.

Last month, I detailed how I design a themed photoshoot, from start to finish. I dove into every detail… except for the star of the show: This scrumptious plate of CHILAQUILES! Not only did I get requests from readers, I couldn’t pass up the opportunity to share with you my famous homemade chilaquiles recipe.

What are Chilaquiles?

Chilaquiles are an authentic, centuries-old Aztec and Mexican meal that has been passed down through generations; and they’re still a staple meal today. In their most basic form, chilaquiles are fried tortilla strips that have been sautéed in red or green sauce and are topped with any combination of cheese, eggs, veggies, and meat.

I can tell you from experience that even if you don’t grow up eating them, chilaquiles feel like a familiar comfort food.

They give you a moment of warm, crunchy, gooey, spicy, salty deliciousness that you didn’t know you needed. They’re a savory masterpiece of layered ingredients, and a hearty breakfast that deserves to be enjoyed any time of the day.

And trust me on this: You won’t find a better hangover food. Between the salt and the spice, your tummy will be settled, full, and happy when you crawl back into bed to catch some extra Z’s.

How do You Make Chilaquiles?

The thing about chilaquiles is that, even in their most basic form, they’re good. But if you’re willing to put in a little time and care, you can take them from “good” - to - “I’ve found my soulmate and we’re running away together”.

So even though there are plenty of shortcuts you can take, I really believe putting time into little details - like making your own sauce - is WORTH it. (Because I love to work with the ingredients I already have in my kitchen, I went with a red sauce.)

You should be able to find all of these ingredients at your local grocery store or latino market. I wouldn’t be surprised if you have some of them in your kitchen already.

Let’s dive in!

---

Red Chilaquiles Recipe

Ingredients:

• 1 tbsp vegetable oil

• 1/2 onion, sliced

• 2 garlic cloves

• 6 roma tomatoes

• 3 california chilies, dried

• 2 arbol chilies

• 2 bay leaves

• 1 tsp cumin ground

• 1 tsp oregano

• 1 tsp chicken base paste

• 1 cup water

• Salt and pepper to taste

• 4 eggs

• 1 bag restaurant-style tortilla chips, packaged

• 4 oz queso fresco, crumbled

Toppings (optional) : Pico de gallo, avocado, red onion, cilantro, onion, jalapeños, sour cream, hot sauce

Method:

1. Prep dried chilis by removing seeds and ends.

2. Heat oil in a large skillet. Add onion, garlic, and tomatoes until it starts to brown (about 2 minutes) then add chilis, bay leaves, cumin ground, and oregano. Stir often for about 4 minutes to bring out the flavors of the spices.

3. Add chicken base paste and water and bring to a boil. Turn down heat and cover. Simmer for 8 minutes.

4. Add everything to a blender and blend till smooth. Add salt and pepper to taste. Return sauce to the pan.

5. Heat oil in another skillet and fry your eggs. Toss your chips in the sauce while the eggs are cooking.

6. Plate your sauced chips. Place fried egg on top and add your favorite toppings.

Suggestions:

Prepare ahead of time! You can make the sauce first and save it in a jar in the refrigerator to cut down your prep time.

Add a protein! Try this recipe with shredded chicken, shredded beef, or even tofu.

---

Ok, now take a bite! What do you think?!

The best part about chilaquiles is you have all the freedom in the world to make them your own. They’re a breeze to make and a great way to dress up your basic egg breakfast to collect happy ooo-la-laaa’s from all your friends and family.

So experiment! Get weird with cheeses, last night’s barbecue, and a whole mess of toppings.

Oh, and if you love this recipe, check out how I styled and shot this very chilaquiles recipe in this dreamy southwestern themed photoshoot.

Tavernas, Tarot, + Tradition : A Glimpse of Greece (+ Kofta Kabob Recipe)

You know you’ve made it to the other side of the world when you hit the Mediterranean Sea.

The moment I saw it, all I wanted to do was jump in the water. Backfloat as I gazed up at the city, draped in the crisp blues and whites I had been daydreaming about just hours ago in L.A. Even after the long flight and wrestling match with my luggage that was pathetic enough to offend the Olympic gods themselves, I couldn’t help but feel at home the moment I stepped off of the ferry. 

Maybe it was the fact that blue and white are my favorite colors, or because I brought a bit of home with me (my girlfriends, Amy and Adriana) Most likely, it was the smell of garlic wafting down through the cobblestone streets. What can I say? It doesn’t take much to win me over.

It’s a funny thing when you travel, you become this other part of yourself. And when the trip is over, all that’s left is a ghost of a memory; little glimpses and anecdotes that stick with you. Now, whenever I eat Greek food, there’s a moment when my memories become a little bit clearer.

I remember Greek Suzan; I liked her. She walks 15,000+ steps a day, drinks ouzo with every meal, lives to watch the sunset over the sea, wears straw hats on the daily, and manages to get a tight 4 hours of sleep without ever feeling tired. 

I think about the night my girlfriends and I went out in Mykonos after I insisted we wear heels. It was the same day my friends learned that, outside of ordering food at a restaurant, Greek Suzan should not be making executive calls. I’ll never forget the looks on their faces when I abandoned my heels after a full 8 minutes and ducked into a leather store to buy sandals.

Of course, I like to believe I more than made up for my lack of cobblestone street smarts by taking my friends on a culinary adventure through Greece. Eating our way through Crete, Santorini, Mykonos, and Athens. They let me order for the table, I pretended they had a choice in the matter ;) 

We’d order mezze platters, then fill the table with a mountain of gyros, moussaka, and Mediterranean seafood. We’d eat until we could barely move. Then we’d pour our after-dinner ouzo over ice with a dash of water until it clouded white. We’d drain every licorice-y drop, then follow our noses to the next spot and do it all again.

One of my favorite memories from our trip is one that isn’t triggered by certain foods or smells but is always with me; it happened one day in Santorini.  We were winding up this tight cobblestone street when we came upon an old woman on the sidewalk; a tarot reader. She had stark white hair and dark, mineral eyes, and when she looked at me, I felt her peering into my soul. She gave us a reading that day that I’ll never forget. It still sends shivers down my spine whenever I think about it. In her broken English, she revealed truths, one after another, that brought us closer together; her words bonded us for life. 

When I think about Greece, I think of locals that shook their heads when I told them I was from America and mumbled, “Too much work”. I remember the lessons they taught me about the importance of family and tradition, and the way they illustrated what it means to enjoy life through the richness of simple, everyday moments. And I think about the culture that unapologetically celebrates comfort food as the truest expression of love (a country after my own heart). 

So as I share this greek-inspired recipe with you, I hope you’ll take it in kind; as an expression of my love and as permission to indulge in whatever brings you joy today.

KOFTA KABOB

Recipe

I knew I wanted to write a Greek-inspired recipe blog this month, but it took me a long while to decide what I wanted to put out into the world. Although I admit that visions of gyros and falafel dance through my head on the daily, I decided to share one dish that I devoured skewer-after-skewer while I was in Mykonos, and that is Kofta Kabob.

Kofta Kabob is a simple dish made of of generously seasoned minced lamb grilled on skewers. It is wildly popular in the Middle East and can be found in many tavernas in Greece. Kofta Kabobs are filled with all of my favorite Middle Eastern spices so they instantly transport me back to the dimly lit midnight streets of Mykonos.

Kofta Kabobs are hearty, tender, smoky, and dripping with flavor; just saying their name makes my mouth water in anticipation. Often served wedged in the fold of a pita and topped with yogurt, tzatziki, cucumber and tomato salad, Kofta Kabobs are just as delicious on their own as they are when served as a full meal.

This recipe is simple, fun to make, and is sure to be a hit at your next backyard barbecue. Try it for yourself and consider it a gift from me to you; a little taste of Greece as I remember it.

---

INGREDIENTS

• 1 medium yellow onion 

• 2 Jalapenos (remove seeds)

• 1 parsley bunch, stems removed

• 2 roma tomatoes 

• 1 1/2 lb ground beef

• 2 tbsp seven spices*

• 2 tbsp red pepper paste (or chili hot sauce) 

• Salt and pepper to taste

*Seven Spices is an aromatic blend of allspice, black pepper, cinnamon, ground cloves, cumin, ground coriander, and white pepper

METHOD

1. To prepare, soak 10 wooden skewers in water for at least 30 minutes and lightly oil the grate on your gas grill. Then, preheat your grill to medium high. Finally, prep a tray with parchment paper and set it aside.

2. Chop or use a food processor to prepare the onion, jalapeño, parsley, and tomatoes. Set aside on paper towels to soak up any excess water. These veggies and herbs must be dried thoroughly to prevent over-moistening the meat mixture.

3. Put ground beef in a large mixing bowl and add veggies. Mix in seven spices, red pepper paste, and salt and pepper. Don’t over-work the mixture.

Pro tip: In a small pan, I cook a very small amount to test out the flavors before grilling. This gives me an opportunity to adjust my seasonings.

4. Scoop the meat mixture with your hand and mold it evenly around the wooden skewers until each one is about 1 inch thick.

5. On the parchment paper tray, lay each kabob side by side. If the meat mixture is hard to mold, set it in the freezer for 15 to 20 minutes. 

6. Place the kebabs side by side on the pre heated and oiled grill. Grill the kabobs for about 4 minutes, then rotate and grill for another 4 minutes. 

ASSEMBLY

While they are hot, eat them as they are or serve them up with Mediterranean favorites such as olives, grilled veggies, rice, and (of course) ouzo! 

---

Ok now, take a bite!  What do you think?!

Do you feel like you’ve been transported to the Mediterranean?

I have loved sharing these recipes and stories with you, and I would love to share more; here and on my Instagram. If you are enjoying The Recipes That Made Me series, please let me know! Shoot me a DM or like this blog :)

Get Your Freekeh On

Growing up in Syria, the memories of home-cooked dinners with my family live rent-free in my brain.

The spark of my mother igniting our gas stove, the sound of the dull knife on the cutting board, and the smell of smoke and spices that remained in the air long after dinner (speaking of rent-free, I’m sure those smells are embedded in those walls forever). Looking back, it’s clear to me now that family dinners represented so much more than a simple meal; the food we shared was a labor of love and something that bonded us and connected us to our culture. 

Isn’t it funny how memories of the most mundane moments of your childhood can damn near bring you to tears when you think about them? I’m not crying, you’re crying!

From Homs, Syria to L.A. of the U.S.A. I couldn’t be farther away from my birthplace, but the same food and flavors of my own childhood fill my kitchen. How cool is that? I occasionally have to make some ingredient modifications, of course, but I’m lucky to live in a city where I can run down to the Mediterranean market to pick up grape leaves at any godless hour of the day. Being so far from Syria, I like that my kids will grow up tasting the same foods I ate when I was their age.

Now don’t get it twisted, I’m not above the occasional frozen pizza or Trader Joe’s potstickers. I’ll just put it this way: my kids eat hummus daily; so I’d like to think that means I’m not a total failure :) 

Growing up, freekeh made an appearance on our dinner table more often than not; it’s a dish that hasn’t quite made its way to the U.S. but is one of my favorite dinnertime staples (and plus it’s kinda fun to say the word, freekeh). If you consider yourself to be a trendsetter, and/or a lover of beautiful food with a rich tradition, you have to try this recipe for yourself. 

The funny thing about Syrian recipes is that they’re passed down verbally from generation to generation. Nothing is written down. I still call my mom to this day to remind me of how to make something. She tells me a little bit of this, add some of that... nothing is measured, and everything is intuitive. 

By tasting every layer of the dish at every stage of the process, I’ve learned to replicate my memory of what the dish tastes like so I can put it onto paper to share with all of you. So when I share these recipes, just know that they are my interpretation. 

No two freekeh recipes are the same. So give this a try, and if you feel like it’s missing anything, just add a little bit of this, add some of that...

ABOUT FREEKEH

Packed full of vitamins, minerals, protein and fiber, I’m a little surprised the freekeh craze hasn’t caught on. That said, it is available in most grocery stores, so if you look for it, you’ll find it!

Freekeh is essentially wheat that is harvested early. The green grain is harvested, roasted, and shelled, leaving behind a smooth grain with a slightly nutty or earthy taste. Technically, the word freekeh describes the preparation method; but if you buy freekeh at the store, you can count on it being wheat. Freekeh can be used in place of more popular grains like quinoa, rice, oats, or farro, so there are tons of opportunities to try this recipe and use the leftovers in other dishes. 

In Syria, freekeh is commonly paired with either chicken, slow roasted beef or lamb, and topped with toasted nuts. This main dish is always served with a Syrian salad and mint yogurt sauce. 

Today, I’m putting a fun, vegetarian twist on this traditional dish and I’m tossing all the good stuff together into one plate! Pair with your meat of choice (if that’s your thing!) or eat it alone for an all-in-one meal. Packed with veggies, herbs, and topped with a cold, creamy yogurt sauce… oooh baby. I just can’t wait for you to try it for yourself.

---

Ingredients:

 THE FREEKEH:

• 2 cups freekeh

• 3 tbsp ghee 

• 1 onion finely chopped 

• 5 cups vegetable broth 

• salt and pepper to taste 

THE SALAD:

• 2 large tomatoes, chopped

• 4 white radishes, thinly sliced

• 4 persian cucumber, chopped

• 1 lemon, juiced

• 1/4 cup extra virgin olive oil

• 1 tbsp sumac 

• ¼ cup mint, chopped or 2 tablespoons dried mint

• ¼ cup parsley, chopped 

• salt and pepper to taste

THE SAUCE 

• 2 cups plain yogurt, for serving (Splurge on the good quality stuff) 

• 2 cups cucumber, finely chopped

• 1 lemon, juiced

• 2 tbsp dried mint 

• ½ tsp salt

Garnish*

Toasted slivered almonds and pomegranate seeds.

*optional

Method:

THE FREEKEH: 

1. Add ghee to a nonstick pot over medium heat and add diced onion, saute and stir frequently for about 5 -8 minutes or until onions are nice and caramelized.

2. Add freekeh and toast until golden brown, this step is very important, it brings out the flavor of the freekeh and helps it keep its shape. 

3. Add your broth (I like to start with hot boiled broth). Once it comes to a slow boil, lower heat, and cover. Add a pinch of salt and pepper to your liking. Cook for 30 minutes or until water is absorbed and freekeh is tender. (It’s similar to cooking rice). Set aside.

THE SALAD: 

1. Chop your vegetables and toss them into a bowl.

2. In a dressing jar, add lemon juice, olive oil, sumac, mint, parsley, then salt and pepper to taste. Mix together by shaking the jar. 

3. Pour sauce over the salad, set aside. 

THE SAUCE: 

1. In another bowl, make your mint yogurt sauce by mixing all the ingredients together.

THE ASSEMBLY:

Put a scoop of freekeh in each bowl. Top it with the salad and mix together thoroughly. Garnish with toasted almonds, pomegranate seeds, and a generous dollop of yogurt sauce.

---

Ok now, take a bite!  What do you think?!

Thanks for getting freekeh with me!

In all seriousness, it means the world to me when you get excited about all the Syrian dishes and stories I share here and on my Instagram. If you want me to share more recipes like this, shoot me a DM or like this blog!