"How about some chilaquiles to welcome the new year? The procedure for this comforting #Mexican dish is simple: Make salsa, and just before serving, stir in a generous amount of crispy fried tortilla wedges. The fried chips stand up to the salsa and remain crispy much longer than baked ones. In some recipes for green #chilaquiles, cream is added to the salsa. The @nytfood writer David Tanis doesn't use it here; instead, he adds #eggs toward the end of cooking and stirs just until they set. @andrewscrivani photographed this dish for @nytfood. Tap the link in our profile to get the #recipe." By nytimes on Instagram.
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