chilaquiles verdes with spicy chorizo- the ultimate hangover food

now i entitled this the ultimate hangover food.. so in case you have a few to many of my spicy bloody mary's.. these would be perfect to eat.. they would actually be perfect to eat with the bloody marys..but you don't have to have a hangover to enjoy them.. neither shell (better not), pete nor i had a hangover when i made these.. but they were delicious all the same.. and ohh so easy!! there are millions of recipes on the net on how to make them and each one is a little different so you can't make them wrong.. only wrong thing would be if you didn't make them!!  they are kind of like nachos..

prep time: 30 minutes
cooking time: 30 minutes
servings: 4 (i served them in individual iron skillets)


1 dozen stale corn tortillas, cut into 6 wedges (basically your making chips if you don't want to do homemade use store bought restaurant style corn tortilla chips)
corn oil
2 cups salsa verde (you can make your own i happen to be at the store and they had a large can of green enchilada sauce verde for $1.00 so i  bought and used that)
1 package of chorizo (the store had turkey chorizo.. it was so good and not greasy or mushy.. we all loved it)


queso fresco (which i bought and forgot about and ended up using just shredded mexican cheese)
sour cream or crema mexicana
pico de gallo (my recipe here)
sliced avocado (i forgot to put it on for the picture)

heat your oven to 400 degrees (f) a medium non stick pan cook your turkey chorizo until crumbly, once done remove and set aside until ready to use.. in a large iron skillet pour oil in about 1/8 of an inch.. heat over medium high heat.. when the oil is ready and good and hot add your tortilla wedges and fry until golden brown, basically like my recipe for home made tortilla chips found here.., after they are cooked allow them to drain on a paper towel lined plate..  while they are cooking take a large saute pan and heat your verde sauce (whether it's store bought verde salsa, home made or in my case green verde enchilada sauce).. then once the tortillas have drained add them to the now heated verde sauce, you want to coat them but not get them fall apart soggy.. allow to cook for about 1-2 minutes.. remove tortillas from pan, i then added them to an individual sized iron skillet (but oven proof plate would be ok or omit this step all together and put directly onto your serving plate i only put them in the oven to get the cheese melted) then on top of your chips add chorizo, then cheese and put in the oven for a few minutes until cheese is melted.. then remove from oven and top with pico, sour cream, over easy egg and avocado.. and don't forget about the bloody mary!! the hair of the dog or some such nonsense.. *wink*.. pete called it restaurant quality!! they really are good!!

enjoy and get cook'n!!


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