Hugos Knows Chilequiles

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Our old apartment in West Hollywood was just up the street from this great little restaurant called Hugos. This place was most well known for being adaptable to ALL dietary restrictions or lack of. They served it all, in every way. From meat to tofu, dairy to daiya, gluten free and gluten full! You could basically take anything on the menu and make it to fit your needs. It was AWESOME. We fell in love in our vegan days and stayed in love on our cheat days. I think Joony and I can both agree our favorite dish was the Chilaquiles. We would order it for breakfast, with no sour cream, substitute the turkey with black beans. They would mix in the scrambled egg and voila it was Sunday brunch. Every. Weekend.
 

I’ll let Wikapedia give you the full description here: Chilaquiles is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with cream crema, shredded queso fresco, raw onion rings and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried), beef and guacamole as side dish.
It’s EVERYTHING right? So, I’ll give you the Green Juice and French Fries version. Please feel free to change it up. I made it this way because this is what I had in my fridge. As long as you get the tortilla chips, sauce, and some protein… you cant go wrong. I swear.

Hugo's Knows Chilequiles

  • Servings: 2
  • Difficulty: easy
  • Print
 IMG_1650
Chingredients: (see what I did there? lol)
Red Sauce:
1/2 jar pasta sauce
2 tablespoons tomato paste
1 cup pico de gallo
1 cup vegetable broth
2 tablespoons ketchup
A few splashes of your favorite hot sauce (more splashes if you like it spicy)
Garlic Powder, Smoked Paprika, Onion Powder, Turmeric, Sea Salt, & Cayenne Pepper to taste
Protein:
1 can black beans
Crunchy Carb:
A few handfuls of corn tortilla chips
Directions:
1. Mix all your sauce ingredients in a wide skillet and stir on low to get them all married together. Cover and simmer for a few minutes. See below:
2. Drain and Rinse your black beans and add to the sauce to begin heating through.
3. Optional: Add soyrizo for more spice & meatiness 
4. Take a few handfuls of the Corn Tortilla Chips and throw them in the sauce. It’s okay if they’re a little broken up but you dont want crumbs. Keep them bite sized at least. Stir that around and get them all coated. You dont want these to get soggy so lower the heat and start moving quick.
5. Optional: Fry an egg sunny side up or over easy or scrambled.Or top with some tofu / avocado slices. Garnish with cilantro, lime wedge, or extra hot sauce.
6. Grab a fork!!
Here is the Vegan version:
Here is the eggy version:
Adios Amigos!

2 comments

  1. I made this last night but based off your instagram story recipe which was a little different than this one. It was amazing and my husband loved it too!! It will be a staple in my home now! Thank you!!

    Liked by 1 person

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