individual pork kimchi chilaquiles
I have a case of the ‘vacations.’
It’s quite serious.
Okay, not quite life threatening serious, but serious enough that I am currently keeping my eyeballs open with scotch tape and am on my seventh cup of coffee. Symptoms of “case of the vacations” include: irritability, lengthy daydreaming, don’t give a shite waves of emotion, and attention disorder. If anyone has an immediate cure, please let me know.
Even though these past two weeks have been one crazy adventure – Portland, Richmond, and Charleston, it is nice to be home for a bit. Often times Mr. B and I are gone way to much during the warmer months that we never truly get to enjoy summer in Colorado, which is my favorite! Hiking, biking, rafting, fly fishing, barbecues with friends, weekends here feel like a mini staycation.
So, to make re-entry a little easier, I thought some chilaquiles would cure any irritability. But these aren’t your standard Mexican flare chilaquiles, oh, no. I added kimchi (Korean cabbage) to the tomato based sauce to really kick things up a notch. With a touch of spiced pork these chilaquiles will make you fee like you are on the other side of the world without having to deal with a case of the vacations.
Now, does anyone have any more scotch tape?
Individual Pork Kimchi Chilaquiles
3 cups corn tortilla chips
2 tablespoons olive oil
1/2 pound ground Pork
1/2 cup kimchi, chopped
1 15oz. can tomato sauce
1 15oz can fire roasted tomatoes
1/2 yellow onion, diced
1 garlic clove, diced
Radish slices, garnish
Jalapeno slices, garnish
Queso fresco, garnish
salt and pepper to taste
In a large skillet preheated to medium-high heat add olive oil, ground pork, salt and pepper. Cook pork until no longer pink about 5 minutes. Remove from skillet and set aside. Next, add the remaining tablespoon of olive to the skillet along with yellow onion, garlic, salt and pepper. Saute until the onion has softened about four minutes. Next, add the tomato sauce, roasted tomatoes, kimchi, and ground pork.Turn the heat back to medium and slowly let the sauce simmer.
To serve, place 1.5 cups of the tortilla chips into a six-inch cast iron skillet. Pour about a cup of the kimchi pork mixture on top. Garnish with jalapenos, radishes, queso fresco, and cilantro. Repeat process with remaining skillet. You will have leftover kimchi pork mixture.
Ha, I know that post- vacation feeling only too well. These fusion-y chilaquiles sound like the perfect thing to stuff in your face to try and overcome the stress of returning to real life.
I saw some of your IG photos. It looked like you guys had a blast. I’m not gonna lie, I was a wee bit jealous over your trip to Charleston. I love it there! Welcome back to the real world. Love these chilaquiles!
We had a wonderful time, Jennie! Charleston was amazing and very hard to leave! xoxo
Oooooh! So yummy! I just tried chilaquiles for the first time a few weeks ago and I’ve been hooked so I can’t wait to try these!
Aren’t they amazing?!! I swear I could live on them:)
This kind of recipe makes me crazy. In such a great way. WANT!!
Girl I’m so with you!!! Re-entry is the WORST!!! Thanks for making it a little tastier. 😉
Right?! Sigh. Thank goodness for east meets west smash-ups….and TOTS!
You echo so many of my same post-vacation feelings here! Thanks for easing the transition.
gahhh i love this so much!! the fusion of flavors is making me swoon!
Yummmm these are making my mouth water!
Love this idea, Lauren!!!
I’m never a fan of re-entry! Back to reality post vacay is rough.
Um, can I come over for dinner?? These look incredible!
The post vacation haze is a serious problem. I prescribe more booze, a nap and a skillet of these chiaquiles to get back into the swing of things!! YUM!
Welcome back and now its time to enjoy Colorado. I’ll be over the next time you make this because it looks amazing.
Coming home from vacay is the worst! The worst! These chilaquiles….want…
I’ll send you some ASAP! Hope you are well my dear!
I have to get my hands on mini skillets like these.. they are so cute. Love the idea of individual chilaquiles!
Thalia – I got them a World Market for like $3 each. I use them all the time. Highly recommend them.
I had a case of the vacations earlier last week and I wish I knew about these chilaquiles then! They would have resolved so many cranky/hangry moments. Good thing I’m going on another trip soon so I can make these immediately upon re-entry into real life (if I can wait that long…).
Ha! Re-entry is a terrible thing. And yes, I would advise on making these upon your return. I hope you have a great trip!
My brother-in-law introduced me to Chilaquiles a few years ago, and since then I make it for my husband and I about once a month (sometimes twice!). Excited to try this variation. 🙂
We are leaving TODAY for a 12 day trip to Italy…and I am already dreading the “vacations” that I’m going to feel when we get back! Glad to know you figured out the cure in these chilaquiles!! They’ll be first on my must make list when we return!