Last week I had the extreme pleasure of attending Kelley Moore’s Workshop ‘And We’re Live’ , a branding and video workshop (more on that later) in Napa, California. We were hosted at Ceja Vineyards where Amelia Ceja and her daughter, Dalia kept the wine flowing and treated us royally to the most wonderful authentic Mexican cuisine.
Our first day, Amelia made us the classic Mexican breakfast or brunch dish, Chilaquiles. Made with homemade salsa, tortilla chips, eggs and topped with cheese and Creme Fraiche, Chilequilas it is a very popular dish in Mexico putting salsa and tortilla leftovers to good use. It is also believed to help cure a hangover due to the chemical release of the chiles which contain capsaicin, a pain reliever. It is one dish you will want to put in you cookbook file no matter what the reason! Deliciosa!
The wines served from the Ceja Vineyards at brunch were exceptional. Thirty-one years ago, Amelia and Pedro Ceja and Pedro’s brother Armando and his wife, Martha built their vineyards up from scratch starting with 15 acres. Today, Ceja Vineyards has 115 acres on which they grow several varietals that produce a vast array of beautiful wines. Every sip is exquisite and delicious and pairs perfectly with Amelia’s Mexican dishes. For more of Amelia’s authentic Mexican recipes, follow her here at Ceja Vineyards or watch her videos on Salud Napa!
Just a suggestion… you might want to look into their wine club. It is by far one of the best wine club deals and you will fall madly, head over heels in love with their wines. This is one tip you will not want to ignore.
from the kitchen of Amelia Ceja of Ceja Vineyards, Sonoma, Ca.
- 2 dozen corn tortillas each tortilla cut into 8 wedges
- • 10 beaten eggs
- • corn oil
- • salt to taste
- • 3 lbs tomatoes coarsely chopped
- • 3 jalapeño peppers coarsely chopped
- • 3 minced garlic cloves
- • 3 tbsp olive oil
- • 1 medium white or yellow onion coarsely chopped
- • Cotija cheese or queso fresco
- • Crema Mexicana or créme fraiche
- • cilantro chopped
- • avocado sliced
- Place coarsely chopped tomatoes and jalapeño peppers into a saucepan then add 2 cups of water and bring to a boil. Simmer for 20 minutes.
- Remove cooked tomatoes, jalapeño peppers and the cooking liquid from saucepan into a blender. Add minced garlic cloves and pulse until blended but not puréed.
- Then add 2 tbsp of olive oil to a medium hot sauté pan. Add in the coarsely chopped onion and cook for 5 minutes.
- Add the contents from the blender and bring to a boil.
- Reduce heat and simmer for 10 minutes. Season with salt and pepper to taste.
- In a large sauté pan, coat pan generously with corn oil (1/4 inch), heat to medium high to high. When the oil is hot, add 1/2 of the tortillas, and fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Repeat the procedure with the rest of the tortillas. Wipe pan clean of any browned bits of tortillas.
- Add 3 tbsp olive oil to pan and bring to medium heat. Add the fried tortillas then pour the beaten eggs over them. Stir with a spatula to coat the tortillas with the beaten eggs and cook until eggs are set (about 5 minutes).
- Now add in spicy tomato salsa and stir until most of the salsa is absorbed by the tortilla-egg mixture (about 5 minutes). Add salt and pepper to taste. Cook for a few more minutes.
- Serve immediately and garnish with crumbled Cotija cheese or queso fresco, Crema Mexicana or crème fraiche, chopped cilantro and an avocado slice.