This month I have every Saturday off so get the chance to sleep in and wake up to have brunch with my husband and daughter. Today we tried a new recipe I found in Martha Stewart Living’s March issue, Chilaquiles Egg Bake and added some personal touches.
After moving from southern California, we missed the authentic Mexican food and fresh ingredients we could discover all over town. Since then, I’ve slowly accumulated some homemade recipes to feel like we’re back dining by the sunshiny sand and beaches!
Today I spiced up this recipe using carnitas and a tomatillo sauce I came up with myself, plus added the avocado. My husband thinks the carnitas is a definite Must for this recipe, it adds something the original would probably be missing, an acidity or complexity of flavor. If you’re not interested in making carnitas, I would think some chorizo would be a good substitute! Kudos to my good friend Katie for the carnitas who gave me the recipe (I believe the link is the one I use, though it was attributed to Nom Nom Paleo?) This tomatillo sauce was inspired by a visit to The Flying Iguana in Jacksonville, Florida and we use it on Everything! Enjoy 🙂
The Inspired Dr.Mom 