Chilaquiles recipes were originally created to use old and stale corn tortillas. These popular Mexican breakfast dishes vary from state-to-state. This is Amelia Ceja's favorite chilaquiles recipe that she pairs with Ceja Vineyards' Vino de Casa Red Blend -- it's a winning combination to enjoy often with family and friends. ¡Salud!
2 dozen corn tortillas, each tortilla cut into 8 wedges
10 beaten eggs
salt to taste
3 lbs tomatoes coarsely chopped
3 jalapeño peppers coarsely chopped
3 minced garlic cloves
3 tbsp olive oil
1 medium white or yellow onion coarsely chopped
Cotija cheese or queso fresco
Crema Mexicana or crème fraiche
Spicy Tomato Salsa
Place coarsely chopped tomatoes and jalapeño peppers into a saucepan – add 2 cups of water and bring to a boil. Simmer for 20 minutes. Remove cooked tomatoes, jalapeño peppers and the cooking liquid from saucepan into a blender. Add minced garlic cloves and pulse until blended but not puréed. Then, add 2 tbsp of olive oil to a medium hot sauté pan. Next, add the coarsely chopped onion and cook for 5 minutes. Add the contents from the blender and bring to a boil. Reduce heat and simmer for 10 minutes – season with salt and pepper to taste.
In a large sauté pan, coat pan generously with corn oil, (1/4 inch), heat to medium high to high. When the oil is quite hot, add ½ of the tortillas, and fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Repeat the procedure with the rest of the tortillas. Wipe pan clean of any browned bits of tortillas.
Add 3 tbsp olive oil to pan, bring to medium heat again. Add the fried tortillas – next pour the beaten eggs over the fried tortillas. Stir with a spatula to coat the tortillas with the beaten eggs and cook until eggs are set (about 5 minutes). Next add the spicy tomato salsa to the egg mixture and stir until most of the salsa is absorbed by the tortilla-egg mixture (about 5 minutes). Add salt and pepper to taste. Cook for a few more minutes. Serve immediately and garnish with crumbled Cotija cheese or queso fresco, Crema Mexicana or crème fraiche, chopped cilantro and an avocado slice.
In the early morning hours, winegrower and wine-maker Armando Ceja, takes a look back and reflects upon the latest growing season. Harvest is in full force in the background! Get ready for our 2010 Chardonnay...
Derived from the Arabic 'al-bunduq' (meaning 'hazelnut'), albóndigas are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule. From Spain, these tasty meatballs made their way into Mexican cuisine. Amelia Ceja prepares an albóndiga stew and pairs the savory dish with Ceja Vineyards' Carneros Merlot.
Grilling tasty protein has never been so easy! Amelia marinates and prepares chicken breast fillets and skirt steak with veggies galore! Suggested wine pairing: Ceja Vineyards' Vino de Casa White and Vino de Casa Red Blend.
Long a favorite from the Mexican state of Jalisco, tortas ahogadas have satisfied countless adventurous eaters. Dalia Ceja serves up this "drowned" dish using traditional birote bread, chicken breast and an assortment of veggies that's topped off with tomato and chile de arbol salsa. Ceja Vineyards' Vino De Casa White blend is called upon to complement this rainbow of flavors! What's your favorite type of torta ahogada?
As one of South America's most popular seafood dishes, ceviche has inspired many palates with its citrus and spicy flair. Amelia Ceja creates a salmon ceviche this time around and pairs it with Ceja Vineyards' Carneros Pinot Noir.
Why throw away day-old bread when you can turn it into yummy bread pudding! Also known as "broodpudding", "Capirotada," "Migas" and "Pudín de Pan", this tasty dish is revered all over the world. In this episode, Dalia Ceja complements the bread pudding with Ceja Vineyards' Cabernet Chocolate Sauce as well as Ceja's Cabernet Sauvignon.
Long a favorite of Amelia Ceja, this creamy cauliflower soup is sure to warm your belly and taste buds! Wine Pairing: Ceja Vineyards' Carneros Chardonnay.
- 1 cauliflower rinsed and cut into flowerets
- 4 leeks rinsed and thinly sliced crosswise
- 2 medium potatoes peeled and cut in quarters
- 1 serrano pepper finely chopped
- 4 garlic cloves finely chopped
- 3 tablespoons of extra light olive oil
- 10 cups chicken broth
- 4 tablespoons of chives finely chopped
- 4 tablespoons of cilantro finely chopped
- Salt and white pepper to taste
• Heat oil in large saucepan and sauté leeks, serrano pepper and chopped garlic, and cook until translucent (about 8 minutes).
• Add cauliflower flowerets, quartered potatoes and chicken broth and bring to a boil. Reduce heat, cover saucepan and simmer for 20 minutes (or until potatoes and cauliflower are tender).
• In a blender, process cauliflower mixture until smooth and creamy, and return it to saucepan. Stirring frequently, simmer for 15 minutes until desired thickness (add more chicken broth if too thick). Add salt and white pepper to taste.
• Serve immediately and garnish with finely chopped chives and cilantro.
Using the base pesto sauce she made in Part 1, Dalia Ceja creates three delectable dishes: sun-dried tomato and a bow-tie spicy cilantro pasta and Parmesan bruschetta. Dalia then pairs these tasty treats with Ceja Vineyards' Carneros Pinot Noir.