April is National Brunch Month. And whether you’re looking for a new dish to kick off the month, to add to your Easter brunch menu, or to serve all year long, these Empire’s Treasure® Crab Chilaquiles fit the bill. Watch for information about how other Mexican restaurants are profiting from the brunch daypart in the March/April issue of el Restaurante coming soon!
Recipe and photo courtesy of Performance Food Group
5 ea. yellow corn tortillas 6-inch, cut into quarters
Canola oil, for deep frying
3 oz. Empire’s Treasure® Super Lump Crab
16 oz. salsa roja/red salsa
2 T. green onion(s), chopped for garnish
2 oz. cotija cheese, grated, for garnish
1 ½ oz. queso fresco wheel, crumbled for garnish
1 T. guacamole
¼ ea. jalapeño pepper(s), sliced thin for garnish
½ t. cilantro, chopped for garnish
Pickled onions, for garnish (see recipe below)
1 T. butter flavored oil
2 ea. eggs
Preheat oven to 400°F. Heat canola oil in deep fryer to 350°F, fry the tortillas until they are golden brown and crispy. Remove from oil and place on a towel to absorb excess oil. Transfer the tortillas to a sheet pan lined with a rack or paper towels and season lightly with salt.
Heat the ranchero sauce in a saucepan over medium heat, until it just starts to simmer. Submerge the tortillas in the sauce and place onto a baking sheet lined with parchment paper.
Top with crab, one tablespoon of diced green onion and a little cotija cheese. Place tray in oven and bake for 5-7 minutes until the tortillas are softened and the cheese has started to melt.
Warm 1 tablespoon of butter flavored oil in a sauté pan over medium heat. Crack the eggs into a bowl and slide them gently into the sauté pan. Cook the eggs gently until sunny side up.
Remove the tortilla tray from the oven and transfer the food to a plate.Spoon a little of the salsa on top of the tortillas and around the plate. Place the eggs on top of the tortilla stack and garnish with a dollop of guacamole, queso fresco, pickled onion, green onion, jalapeño, and cilantro. Serve immediately.
The Pickled Onions
1 ea. red onions, julienne
2 oz. granulated sugar
½ oz. salt
16 oz. rice vinegar
Peel the red onion and cut into fine julienne strips. Place the julienne onion into a mixing bowl and toss with the salt and sugar. Allow the onions to macerate in the mixing bowl for about 30 minutes. Transfer the onions and juice to a container and cover with the distilled vinegar. Stir well and place in the refrigerator until needed.
Performance Foodservice brands used in this recipe: Empire’s Treasure® Super Lump Crab;
Contigo® brand yellow corn tortillas, Cotija, Queso Fresco Wheel, Guacamole, Salsa Taquera Roja; Brilliance® Clear Canola Oil; Empire’s Treasure® Super Lump Crab; Peak Fresh Produce® green and red onions, pepper, jalapeño, cilantro; Brilliance Butter Flavored Oil; Nature's Best Dairy® Eggs; West Creek® sugar, salt; Asian Pride® Rice Vinegar