I finally got to watch Coco on Tuesday, and it was amazing! It was so vibrant, so familiar, and I really appreciated that Pixar used several moments throughout the film to teach the audience about the different elements behind Día de los Muertos. If you haven’t had the chance to go see it, I highly recommend it! I can’t wait to watch the Spanish version with my parents in a few days and I hope the film does well enough so other Latinx communities get to feel the immense amount of pride I felt seeing my culture and traditions being shared on the big screen.
My parents just recently purchased their very first home, and I’m very excited for them. I know it can be very overwhelming trying to figure out what to purchase when it comes to cookware and kitchen tools so I’m happy to help my mom shop for new tools, and gift her some of my personal favorites! When I’m looking to purchase cookware, I want something that is going to last me a very long time and will fit right in with the minimalist aesthetic of my kitchen.
For this post, I got to play with the Made In’s fry pan, and I really enjoyed cooking with it. It was sleek and super smooth, and it was just the perfect size for frying a single egg. I’ve worked with other pans where the heat didn’t distribute evenly but all of the eggs I fried for these nachos were evenly cooked every single time.
With Christmas in a few weeks, check out their collections page for curated kits for different skill levels, and you can even build your own. Be sure to check out their website for 20% off sitewide and kits up to 35% off!
Billy spatchcocked a turkey a few days ago, so we’ve been eating turkey for the past few days. Typically when we have a ton of leftovers we try to get creative to make sure food doesn’t go waste, so I decided to make some breakfast nachos. If you have a bunch of turkey left, or simply have a rotisserie chicken you don’t know what to do with this is a great way to use any leftover protein. You can also make a little extra sauce and completely douse your tortilla chips in it for chilaquiles.
What are some of your favorite things to make with Thanksgiving leftovers?
- For the sauce:
- 3 ripe tomatoes
- 1 tomatillo,
- 2 bulb onions (or ¼ white onion)
- 3 garlic cloves
- 3 chiles de árbol, deseeded
- ¼ tsp cracked black pepper
- ¾ tsp salt
- 1 cup chicken stock
- For the nachos
- 5 cups of tortilla chips
- crema mexicana
- white onion, diced
- 4 large eggs
- queso cotija
- green onion
- For the salsa:
- To start, set your broiler on low.
- In a pan lined with foil, place your tomatoes, tomatillo, bulb onions, garlic cloves and chiles de árbol. Set under the broiler for about 15 minutes until everything is soft and lightly charred. Set aside to cool.
- Transfer the tomatoes, tomatillo, bulb onions, garlic cloves and chiles de arbol to a blender with the cracked black pepper, salt and chicken stock. Blend until smooth.
- In a small fry pan on medium heat, add the shredded turkey and mix in the salsa. Simmer for about 5-6 minutes until the turkey is heated up. Set aside
- For the eggs:
- In a small fry pan on medium heat, heat up the remaining 2 tablespoons of vegetable oil. Crack open an egg in the middle, reduce the heat to low and cover the egg with a lid. Cook for 3-4 minutes until the edges are crispy and the whites are fully cooked then season with salt and pepper.
- To assemble:
- Arrange your chips on a serving dish. Carefully pour your salsa/turkey mix over your chips and top with a drizzle of crema mexicana, white onion, fried eggs, radishes and sprinkle on cotija and green onion then serve.