We woke to ten inches of snow last night — on March 22–23. I swung between frustration and gratitude. Frustration because it was late March and yesterday had been green and warm, and gratitude because a cold, snowy day is the perfect excuse to make comforting food. I’m a practical optimist, so I spent the day baking. By the time the baking was done, I was exhausted. Cookies, cakes and clafoutis are lovely, but they don’t make a dinner.
As in: stick a fork in me, dun done.
While four hungry kids hovered and one sneaky child swiped cookies from the cooling rack, I searched my memory for something quick, satisfying and crowd-pleasing. I came across recipes for chilaquiles (tortillas simmered in a spicy tomato or tomatillo sauce) and huevos rancheros and decided to combine them. Having lived mostly outside of the Southwest, chilaquiles were new to me; huevos rancheros I had tried before. I mixed elements of both and improvised the rest.
The result was unexpectedly brilliant — not pretty, but utterly delicious. I struggled to name it; “Chilaquiles Plus Huevos Rancheros and a Few Extras” was too long. A friend who knows these dishes suggested it’s fine to call it what you want, since it’s really not exactly either traditional dish. She also mentioned both are classic hangover foods, which felt fitting.
The plate looks like a glorious, hot mess — and I mean that in the best way. It’s not elegant, but it’s deeply satisfying, the kind of comfort you forgive for being messy. I decided to call it Hot TexMess: an affectionate, playful name for a hearty, flavorful mash-up. Give it a try and look past the imperfect presentation; you’ll be glad you did.
Hot TexMess
Scroll to the bottom for an easy-print version of this recipe.
Yield: Serves four very generously, or six if appetites are small.
Ingredients:
- 4 cups smoky chipotle and tomatillo salsa (homemade or store-bought)
- 2–3 cups leftover pulled pork or chicken
- 12 corn tortillas, stacked and cut into 1½-inch squares
- Neutral oil (canola, vegetable or peanut) for frying
- 2 cups refried beans, warmed
- 4 eggs (or 6 for smaller portions), fried in butter
- 1 cup crumbled cotija or feta (or grated Monterey Jack)
- 1 ripe avocado, halved, scooped and sliced
- ½ sweet onion, peeled and finely diced
- Sour cream or Greek yogurt
- Candied jalapeños or jarred jalapeños
- Chopped fresh cilantro
- Lime wedges
- Optional: hot white rice
Heat about 2 inches of oil to 350°F in a heavy-bottomed skillet over medium-high heat. If you don’t have a thermometer, the oil is ready when it appears streaky and a piece of tortilla dropped in produces many bubbles around the edges. Fry the tortilla squares in batches, stirring frequently, until golden brown and crisp, about 3–5 minutes per batch. Transfer with a slotted spoon to a paper towel–lined plate, sprinkle lightly with salt, and set aside.
In a heavy skillet over medium heat, combine the pulled pork (or chicken) and the salsa and bring to a gentle simmer. When simmering, add the fried tortilla chips and toss gently to coat. Let simmer for 2–3 minutes, just until the tortillas begin to soften slightly. Remove from the heat.
If using rice, mound a scoop in the center of each plate and press down to form a small well. Divide the warmed refried beans among the plates, then spoon the saucy tortilla-and-meat mixture on top. Finish each plate with a fried egg, a sprinkle of cheese, diced onion, chopped cilantro, a dollop of sour cream or yogurt, avocado slices and candied jalapeños. Serve with lime wedges for squeezing over the top. Dig in.
Hot TexMess
Ingredients
- 4 cups smoky chipotle and tomatillo salsa (use your favorite)
- 2–3 cups leftover pulled pork or chicken
- 12 corn tortillas, stacked and cut into 1½-inch squares
- Neutral oil for frying (canola, vegetable or peanut)
- 2 cups refried beans, heated
- 4 eggs (or 6 for smaller portions), fried in butter
- 1 cup crumbled cotija or feta (or Monterey Jack)
- 1 ripe avocado, sliced
- ½ sweet onion, finely diced
- Sour cream or Greek yogurt
- Candied jalapeños or jarred jalapeños
- Chopped fresh cilantro
- Lime wedges
- Optional: hot white rice
Instructions
- Heat 2 inches of oil to 350°F in a heavy skillet. Fry tortilla squares in batches until golden and crisp, 3–5 minutes. Drain on paper towels and salt lightly.
- In a heavy skillet over medium heat, combine pulled pork or chicken with the salsa and bring to a simmer. Add the fried tortillas and simmer 2–3 minutes until they soften slightly. Remove from heat.
- Plate by dividing rice (if using), warmed refried beans and the tortilla-and-meat mixture among plates. Top each serving with a fried egg, cheese, onion, cilantro, sour cream, avocado slices and candied jalapeños. Serve with lime wedges and enjoy.
Notes
If appetites are small, this can serve six.