Stale Bread
Posted on | February 3, 2010 | No Comments
What to do with it? Here’s a cross-cultural approach!
There are the usual fixes: French toast (especially made with challah – yum), bread pudding, croutons, Italian frittata. Over the holidays I usually have an Italian panettone (this is a fruited bread) and the next day I turn it into an English trifle.
Jerry and I are just back from Mexico. According to Bon Appetit magazine, the “average” Mexican family purchase 100 tortillas a day. They are, of course, consumed by all for breakfast, lunch and dinner. But guess what? Some days there are leftover tortillas. Our host Stan at Casa de las Flores in Tlaquepaque thrilled us with wonderful breakfasts, and our favorite was Chilaquiles, best with leftover tortillas. This is a wonderful brunch dish, perhaps with poached or fried eggs on top, and could also be a nourishing and satisfying supper dish accompanied by little bowls of condiments such as cubed avocado, grated cheese, chopped onion:
Chilaquiles
1 dozen corn tortillas – dry and cut into wedges
corn, safflower or olive oil
1/2c diced onion
1/2c salsa with cilantro, or 1 tb. chopped jalapeno and 1/4 c chopped cilantro
salt and pepper
tomato sauce
1 1/2c shredded cheese (cheddar and/or jack)
First make a fresh tomato sauce, seasoned with cumin and chile powder, and puree. You’ll need about 3 cups. Alternatively, I’ve had terrific results with yellow tomato pasta sauce from Monterey Market. Other prepared sauces would work just fine, too.
Then preheat over to 350 degrees. In an ovenproof skillet or baking dish, heat oil, saute onions, stir in salsa and heat for 3 minutes. Add tomato sauce and bring to a simmer. Add tortilla wedges to sauce and turn off heat (make sure tortillas are well coated with sauce and evenly distributed). Top with shredded cheeses. Cover with aluminum foil and bake for about 30 minutes. Garnish with minced scallions and cilantro springs, along with optional toppings (above). Viva Mexico!
Comments
Leave a Reply
