Hangover Brunch: Chilaquiles and Micheladas

INGREDIENTS

  • 3 tablespoons vegetable oil
  • 2 large white onions, sliced ¼ inch thick (divided use)
  • 3 cups Roasted Tomatillo Salsa OR 1 ½ 16-ounce jars Frontera Tomatillo Salsa
  • 3 cups chicken broth
  • 1 1/2 cups (6 ounces) shredded Mexican melting cheese (such as Chihuahua) or Monterey Jack, brick or mild cheddar (divided use)
  • 12 ounces tortilla chips, preferably thick, homemade-style ones (such as those from a tortilleria or a Mexican grocery store)
  • 3/4 cup Mexican crema, creme fraiche or sour cream thinned with a little milk or cream
  • 1/2 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan or other garnishing cheese such as Romano or Parmesan (optional)
  • A handful cilantro leaves, for garnish
  • 6 sunny side up eggs for serving (optional)
  • For the Michelada
  • 1 lime half for moistening the glass rim
  • Coarse salt
  • Ice cubes
  • 1/4 cup fresh lime juice
  • 1 12-ounce beer (such as Bohemia for lighter beer lovers, Dos Equis or Negra Modelo for darker beer lovers)
  • 1/2 teaspoon hot sauce such as Tabasco, Tamazula or Valentina
  • 1/2 teaspoon Worcestershire sauce

INSTRUCTIONS

For the chilaquiles: Preheat your oven to 300 degrees.  In a large (4-quart) pot, heat the oil over medium-high. Add about 2/3 of the onion and cook, stirring regularly, until richly browned, 8 to 10 minutes.  Add the salsa and broth and bring to a rolling boil.  Turn off the heat and stir in 2/3 of the shredded cheese.

Pour the chips into a 13x9 inch baking dish and cover with the sauce, gently pressing the chips into the sauce, breaking up larger pieces, so that all of the chips are coated.  Sprinkle with the remaining 1/3 of the shredded cheese.  Cover the baking dish with foil, being careful not to let the top of the chips touch the foil.  Slide into the hot oven to heat through, 8 to 10 minutes.  When the chilaquiles are bubbling, remove from the oven, drizzle with the crema and sprinkle with the remaining onion.  Top with the queso aňejo and cilantro, and the optional sunny side up eggs. Serve without hesitation.

For the micheladas:  Moisten the rim of a pint beer glass (or mug) with the cut side of the lime half. Spread coarse salt on a small plate, then upend the glass into the salt to crust the rim. Fill half full of ice and pour in the lime juice, followed by the beer. If you (or your guests) want, add hot sauce, Worcestershire and/or Jugo Maggi; stir just enough to combine everything. It’s time to enjoy what a Michelada is all about.