Southwest Chilaquiles Skillet Breakfast with Revision Brewing Company’s Narla Brown Ale
06/27/2017 04:44PM ● Published by Style
Southwest Chilaquiles Skillet Breakfast
- 10 oz. fresh Mexican *chorizo, casing removed
- 1 medium-sized red bell pepper, diced
- 1/2 cup diced poblano chile (from 1 small chile)
- 1/2 cup vertically sliced red onion (from 1 small onion)
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 12 corn tortillas, coarsely chopped
- 8 large eggs, lightly beaten
- 4 oz. Monterey Jack cheese, shredded (about 1 cup)
- 2 oz. pepper Jack cheese, shredded (about 1⁄2 cup)
- 1/3 cup whole milk
- 1/2 cup chopped fresh cilantro
- Hot sauce
- Sour cream
*Mexican chorizo easily crumbles, unlike its Spanish counterpart, which is dried, cured and similar to salami.
1 Heat a camping stove to medium-high (about 375°-400°F). Preheat a 10-x-3-inch cast-iron fryer with a lid on the camping stove for 5 minutes. Add the chorizo, and cook, stirring to crumble, until cooked through, 6-8 minutes. Using a slotted spoon, remove the chorizo to drain on a plate lined with paper towels. Add the bell pepper, poblano, onions, salt and pepper to the fryer, and cook, stirring often, until the vegetables are softened and lightly browned, 4-6 minutes. Stir in the chopped tortillas.
2 Stir together the eggs, cheeses and milk in a medium bowl. Return the chorizo to the fryer, and stir to combine with the tortilla mixture. Pour the egg mixture over the top, and cook until the eggs just start to set on the bottom and outside edges of the fryer. Gently draw the eggs from the outside edges to the center, repeating the process until the mixture is very loosely set. Reduce the camping stove heat to low (about 275°-300°F). Cover the fryer, and cook until the eggs are set and the mixture is cooked through, 8-10 minutes. Sprinkle with the cilantro, and serve with the hot sauce and sour cream on the side. Serves 6.
Revision Brewing Company’s Narla Brown Ale
ABV: 6.5% IBU: 27
Revision is a new brewery located in Sparks, Nevada. Jeremy Warren, who started Auburn’s beloved Knee Deep Brewing Company, is the head brewer and one of the founders. Though specializing in hoppy IPAs and pale ales, their new brown ale—part of the Skunkwerks Experimental Series—is equally buzzworthy and perfect alongside slightly spicy dishes like this month’s Southwest Chilaquiles. The brew’s moderate hoppy flavor balances out the spice from the peppers and chiles, while the coffee undertones and notes of chocolate, caramel and citrus zest make it a perfect libation for breakfast.
—Eden Tuscano, 36 Handles Restaurant & Pub
Inspired by the unbridled, wild horses that once freely roamed eastern Washington state, 14 Hands creates bold, fruit-forward reds and crisp, juicy whites. For more info, visit 14hands.com.
14 Hands Chardonnay
OVERALL RATING: 4
Tasting Notes: Refreshing aroma; sweet but not overly so with hints of citrus, limes and pears; pleasant after-taste; different from typical, oaky Chardonnays (in a good way); perfect to sip on a warm summer’s eve; subtle flavors of butter, caramel and vanilla
14 Hands Cabernet Sauvignon
OVERALL RATING: 4
Tasting Notes: Notes of berries, dark cherries and currants with a smoky, oak-like, peppery finish; smooth and mellow with a hint of sass at the end; very rich and luscious
Overall Rating is the average score (out of 5) compiled by Style staff tasters. Ratings should be taken with a grain of salt, as we are by no means “experts”—just hard-working employees who enjoy imbibing.