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Quick Pan: Smoked Brisket Chilaquiles

by evh on May 8, 2014


It was years ago, in a Los Angeles restaurant, when I first learned about chilaquiles and their magical ways. Eduardo was a gentle giant that worked the hot line in the kitchen and was often left in charge of the “Family Meal.” On occasion, he would serve up his version of chilaquiles and the staff would hover over and devour them like a bunch of turkey vultures on the side of the road. It didn’t matter what your mood or state of mind was before coming into work when there were chilaquiles around we all felt better with this cure-all. They were one of those comforting dishes that left you longing for more ––  in fact, so much so, that they ended up on the brunch menu simply titled Eddie’s Chilaquiles. I have called them the lazy (wo)man’s nachos at times –– soft and crunchy tortillas partnering with a sauce and cheese and meats of any variation, what’s not to love? I made Smoked Brisket Chilaquiles on a whim for a last minute meal to throw together on these busy last few weeks of school. Smokey brisket laced with tomato, cheese and tortillas left my little birds begging for more and left me with a delicious case of nostalgia. 


Smoked Brisket Chilaquiles
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Smoked Brisket Chilaquiles
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Print Recipe
  • 4 cups smoked brisket chopped
  • 5 cups tortilla chips
  • 2 medium eggs whisked
  • 1 cup cheddar or cojita cheese shredded or crumbled
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup yellow onion chopped
  • 1 medium green chile pepper diced (seeds removed if desired)
  • 2 Tablespoon olive oil
  • 2 Tablespoons tomato paste
  • 1/2 cup water
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup sour cream for serving
  • 1 medium avocado chopped for serving (optional)
  1. Place a large pan over medium high heat. Add oil, onions and chile pepper and stir together. Let cook for 1-3 minutes until onions become soft and translucent. Next add in tomato paste and water and continue to stir until well combined. Let that cook for 1 minute then add in the eggs, salt and pepper and continue to stir together. Cook the egg mixture for another minute.
  2. Next, add in the tortilla chips into the pan. Stir and let the mixture coat the tortillas. Cook the mixture until the eggs are cooked through and tortillas are well coated. Then add in the brisket, and cilantro and continue to cook for another 1-2 minutes until brisket is warm. Remove from heat and stir in the cheese.
  3. Divide Brisket Chilaquiles into serving portions, top each one with a dollop of sour cream and a few pieces of chopped avocado then serve.
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