Brunch Carnitas Chilaquiles

July 24, 2019

Who doesn’t love Chilaquiles? If you’re trying to keep it clean, dairy and grain-free, eating Mexican staples like this one can be a bit of a challenge. This dish might be your saving grace.

Tostones (fried plantains), topped with carnitas, salsa verde, sautéed peppers and onions, fried eggs & fresh ingredients like tomatoes, avocado, cilantro, green onion, jalapeno & lime.

There are so many possible variations (shredded rotisserie or poached chicken, shredded beef, chorizo, you name it!) You could also swap out the tostones for Siete brand tortillas or tortilla chips as a base. You could even mix up the sautéed veggies. Truly, the combinations are endless.

This version was SO good and completely Whole30 & Paleo compliant. Recipe below.

What you need:

  • 1 green plantain
  • 1/2 cup of coconut oil
  • 2 cups of shredded carnitas (or protein of choice)
  • 1 cup of salsa verde (lots of good storebought options OR make your own!)
  • 1 red pepper, sliced
  • 1/2 white onion, thinly sliced
  • 1 tbsp of olive oil or avocado oil
  • 4 eggs
  • 1-1.5 Tbsp of ghee or avocado oil
  • 1 jalapeno, thinly sliced
  • small handful of cilantro leaves
  • 1 avocado, thinly sliced
  • 2 green onions, sliced diagonally
  • 1 medium vine tomato, diced
  • 1 lime, quartered

What you do:

  1. Preheat oven to 400°
  2. Make the Tostones, PaleOMG style.
    • Peel and slice the plantain into 1.5 inch chunks
    • Heat coconut oil over medium heat in a medium non-stick skillet. (Make sure you heat enough oil to cover the plantain pieces half way)
    • Once the oil is sizzling, use tongs to place the pieces into the oil.
    • After a few minutes (they should be golden-brown) on the bottom, flip over and repeat on the other side.
    • Once golden-brown on both sides, take them out and place them onto a paper towel lined cutting board. (Save oil, but temporarily remove the pan from heat so it doesn’t burn)
    • Use a mallet or the bottom of a drinking glass to smash the tostones down, one at a time.
    • Once smashed, reheat the oil over medium, and place the tostones in the oil. (You may have to do this in batches to not overcrowd the pan).
    • 2 minutes on each side should get each piece nice and crispy. Remove from pan, place on paper towel and salt immediately.
    • Once done, place the tostones in a single layer on the bottom of a cast-iron skillet.
  3. Sautee the veggies
    • Heat the olive oil or avocado oil in a medium-sized pan over medium heat
    • Add the sliced pepper and onion and saute, stirring often, until lightly caramelized (approximately 5 minutes).
    • Remove from heat.
  4. Spoon the carnitas onto the tostones, then top with the sautéed veggies, and pour the salsa verde on top of everything.
  5. Put in the oven for 7-10 minutes.
  6. Meanwhile, fry the eggs (sunny side up, basted or over-easy) in ghee.
  7. Once finished, remove the cast-iron pan from the oven, top with the eggs and your toppings of choice.

Bon appetit! xx

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