Several weeks ago, some friends and I were sharing a last brunch together after a weekend nine of us spent at the fantastically kitschy, comfortable and fun Bear Necessities Cabin in Christmas Village, just south of South Lake Tahoe. The weather called for 3 - 6 inches. No problem we thought with our minimal survival bundles of wine, and pancake mix, but plenty of ipod tunes to keep us going forevs..
Major upside, we stumbled upon Liras Supermarket, providing hot coffee, reasonably priced cheese, wine, crackers, and all of the frozen pizzas we could possibly consume in 2 days.
The first night we found some cabbies crazy enough to bring us into South Lake and we totally hooked it up with the steak and lobster special at the Mont Bleu. The Mont Bleu in South Lake has an excellent Players Club card which awards you such wonderful thing as $1 tacos and margaritas, and the $13 Steak and Lobster extravaganza. Good times to share with good friends. On the second night were were introduced to the wacky, and amazing all you can eat sushi at Sushi Pier. Amazing, and fun, a true locals spot. You must visit 2 - 3 times to get your orders just right.
So Finally, 2 days and 23 inches of snow, here we are on the final morning of our fantastic Christmas Valley weekend and we find ourselves in a great cafe. Honestly everyone had great food, except for Susan and I. We ordered chiliquiles. They contained the usual peasant type ingredients, but they were just lacking something. So a few weeks later I decided my day after holiday mean was going to be some makeshift Chilaquiles. Hey the kitchen was already trashed, what else could go wrong.
I started by grabbing two big handfulls of tortilla chips that had been left out over night. I then took two teaspoons from the bacon rendering reserve from the Christmas of yore - yore being of course two days ago - the fat was heated, the chips were tossed until they were saturated with flavor, and crispy. I then whipped up a sauce using 1/2 jar of Tortillas medium salsa, 1/2 jar of Casa Sanchez med. salsa, and some cumin, chili seasoning, turmeric, chicken stock, and chili oil Korean BBQ seasonings sauce .
Once the chips were sauteed in the bacon fat, they were tossed with all of the other ingredients. I finished the dish with some left over cream cheese , which I softened into a lovely cream sauce for the chiliquiles. I poached some eggs and served them on top, just in case it wasn't indulgent enough.
Now. Go forth and make the world a better place through your experimenting and sharing!
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