Smoked Mussel Chilaquiles
Add your favorite tin of fish to some tasty chilaquiles for a protein packed breakfast, brunch, lunch or even dinner!
Ingredients
2 Tbsp grapeseed oil
salt
3 roma tomatoes, chopped
2 jalapeños, halved and de-seeded
4-6 cloves of garlic, smashed
1/2 red onion, sliced
1/2 bunch cilantro
juice of 1 lime
3 dried ancho chilis, soaked for at least 20 minutes in hot water
1/2 cup reserved chili water
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1/2 bag stale tortilla chips, 12-16 oz.
1 tin Tiny Fish Co. Smoked Mussels en Escabeche
fried or poached eggs
1/2 avocado
sour cream or yogurt
sliced green onions
cotija or feta cheese
Preparation
Toss the roughly chopped tomato, onion, garlic and jalapeño in a bowl with the grape seed oil and a few pinches of salt. Broil on high until the vegetables have softened and are charred on the outside, about 8-10 minutes. Transfer the vegetables to a blender with the cilantro, lime juice, rehydrated ancho chilis and reserved chili water. Blend on high, adding more or less chili water depending on the consistency you are aiming for. Season with salt as desired.
Add the stale tortilla chips to a large bowl. Pour the roasted salsa over the tortilla chips and mix thoroughly. Top with your favorite garnishes, including, but not limited to, smoked mussels, avocado, cilantro leaves, sliced green onions, sour cream or yogurt, and cotija cheese.
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