The Ultimate Chilaquiles Recipe

Are you looking to elevate your breakfast game with a dish that combines vibrant flavors, satisfying textures, and a touch of Mexican tradition? If so, let’s embark on a culinary journey to create the ultimate chilaquiles.

What Are Chilaquiles?

Chilaquiles are a traditional Mexican dish that consists of fried corn tortilla pieces simmered in salsa. This comfort food is typically enjoyed during breakfast or brunch, and it’s a great way to use up leftover tortillas. Topped with a variety of garnishes, chilaquiles offer a delightful mix of flavors and textures in every bite.

The Origins of Chilaquiles

The word “chilaquiles” comes from the Nahuatl language, which was spoken by the Aztecs. It means “chilis and greens.” Historically, the dish was created as a way to use stale tortillas. Over time, it has evolved to include various regional variations and toppings.

Essential Ingredients for Chilaquiles

Before we get into the cooking process, let’s first discuss the key ingredients needed to make an authentic chilaquiles dish.

Ingredient	Description
Corn Tortillas	Traditional, slightly stale tortillas are ideal for this dish.
Salsa Roja or Verde	A rich, homemade salsa adds depth and authenticity. Can be red (roja) or green (verde).
Chicken Stock	Used to simmer the tortillas, adding another layer of flavor.
Cheese	Queso fresco or cotija cheese is typically used.
Protein (optional)	Shredded chicken, fried eggs, or even chorizo can be added for extra protein.
Toppings	Common toppings include crema, sliced avocado, chopped onion, fresh cilantro, and radishes.

Making the Salsa

The soul of your chilaquiles lies in the salsa. While you can buy salsa from the store, making it at home will give you the best results. Here’s how you can create both Salsa Roja (red sauce) and Salsa Verde (green sauce):

Salsa Roja Recipe

Ingredients

• 6 Roma tomatoes
• 2 cloves of garlic
• 1 small onion, quartered
• 2-3 dried red chilies (such as guajillo or pasilla)
• 1 teaspoon salt
• 1 tablespoon vegetable oil

Instructions

1. Prepare the Chilies: Remove seeds and stems from the dried chilies. Heat a small skillet over medium heat, add the chilies, and toast them until they become fragrant. Be careful not to burn them.
2. Boil the Vegetables: In a pot, add the tomatoes, garlic, and quartered onion. Fill with enough water to cover the vegetables, bring to a boil, and then simmer for 10 minutes.
3. Blend the Ingredients: Add the boiled tomatoes, garlic, onion, toasted chilies, and salt to a blender. Blend until smooth.
4. Cook the Salsa: Heat the vegetable oil in a saucepan over medium heat. Pour in the salsa and simmer for 10-15 minutes, stirring occasionally.

Salsa Verde Recipe

Ingredients

• 10 tomatillos, husked and rinsed
• 2 cloves of garlic
• 1 small onion, quartered
• 2-3 serrano peppers
• 1 teaspoon salt
• 1 cup fresh cilantro (optional)
• 1 tablespoon vegetable oil

Instructions

1. Boil the Vegetables: In a pot, add the tomatillos, garlic, quartered onion, and serrano peppers. Fill with enough water to cover the vegetables, bring to a boil, and then simmer for 10 minutes.
2. Blend the Ingredients: Add the boiled tomatillos, garlic, onion, serrano peppers, salt, and cilantro (if using) to a blender. Blend until smooth.
3. Cook the Salsa: Heat the vegetable oil in a saucepan over medium heat. Pour in the salsa and simmer for 10-15 minutes, stirring occasionally.

Preparing the Tortillas

The next step is to prepare your corn tortillas. Traditionally, chilaquiles are made with slightly stale tortillas, but fresh tortillas can work if you dry them out a bit.

Frying the Tortillas

To achieve that perfect, crispy texture, you’ll want to fry your tortillas until they are golden brown.

Ingredients

• 12 corn tortillas
• Vegetable oil for frying

Instructions

1. Cut the Tortillas: Stack the tortillas and cut them into triangles or strips.
2. Heat the Oil: In a large skillet, pour vegetable oil to a depth of about 1 inch. Heat the oil to 350°F (175°C).
3. Fry the Tortillas: Fry the tortilla pieces in batches until they are crispy and golden, approximately 2-3 minutes per batch. Be careful not to overcrowd the skillet.
4. Drain and Season: Remove the tortilla pieces using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Season with a pinch of salt.

Cooking the Chilaquiles

Now that you have your salsa and tortillas ready, it’s time to bring everything together.

Ingredients

• Prepared salsa (roja or verde)
• Fried tortilla pieces
• 1 cup chicken stock
• Salt to taste
• Optional: shredded chicken or other protein

Instructions

1. Simmer the Salsa: In a large skillet, add the prepared salsa and chicken stock. Bring to a simmer over medium heat.
2. Add the Tortillas: Gently add the fried tortilla pieces to the skillet. Stir to coat the tortillas with the salsa. Simmer for about 5-7 minutes, until the tortillas start to soften but are not mushy.
3. Add Protein (Optional): If you’re adding shredded chicken or another protein, stir it in during the last couple of minutes of simmering.

Toppings and Garnishes

Toppings are where you can really get creative with your chilaquiles. The traditional toppings add contrasting textures and flavors that perfectly complement the dish.

Common Toppings

Topping	Description
Queso Fresco or Cotija	Crumble the cheese over the top for a salty, tangy flavor.
Crema	A Mexican style sour cream that adds a creamy element.
Avocado	Slices of ripe avocado lend a rich, buttery texture.
Onion	Thinly sliced red or white onion for a bit of crunch and zing.
Cilantro	Fresh cilantro leaves for a burst of freshness.
Radishes	Thinly sliced radishes add a vibrant color and peppery crunch.
Lime	Wedges of lime for squeezing over the top, adding a burst of acidity.

Customize Your Chilaquiles

Feel free to customize your chilaquiles with other ingredients that suit your taste. Here are a few ideas:

• Black Beans: Stir in some cooked black beans for extra protein and fiber.
• Fried Eggs: Top each serving with a sunny-side-up or poached egg.
• Pickled Jalapeños: Add a spicy kick with some pickled jalapeño slices.
• Pico de Gallo: Fresh salsa can add another layer of flavor and texture.

Serving Suggestions

Chilaquiles are best enjoyed immediately after they’re prepared. This dish pairs well with a range of accompaniments, whether you’re serving it as a hearty breakfast, brunch, or even dinner.

Beverages

Consider serving chilaquiles with one of these beverages for a well-rounded meal:

• Coffee: A strong cup of coffee or a café de olla (Mexican spiced coffee) pairs wonderfully.
• Horchata: This sweet, rice-based drink is a refreshing counterpart to the spicy chilaquiles.
• Juices: Freshly squeezed orange juice or a mixed fruit juice adds brightness to the meal.

Side Dishes

While chilaquiles are often enough on their own, you can serve them alongside:

• Refried Beans: A classic side that boosts the protein content of the meal.
• Mexican Rice: Fluffy, flavorful rice complements the saucy tortillas.
• Grilled Vegetables: Seasonal veggies add a nutritious and colorful touch.

Tips for the Perfect Chilaquiles

Achieving the perfect chilaquiles involves a balance between textures and flavors. Here are some tips to ensure your dish turns out just right:

Use Stale Tortillas

Fresher tortillas can become too soggy when simmered in the salsa, altering the desired texture. If you only have fresh tortillas, you can bake them in the oven at 250°F for 10-15 minutes to dry them out a bit.

Don’t Over-Simmer

The trick to perfect chilaquiles is to simmer the tortillas just long enough that they absorb some of the salsa but still retain some crispiness. Overcooked tortillas can turn mushy.

Balance the Flavors

Ensure your salsa has enough seasoning before adding the tortillas. Taste and adjust salt, acidity (lime or vinegar), and heat (chili peppers) as needed.

Add Toppings Just Before Serving

To maintain a good mix of textures, add the toppings only when you’re ready to serve the chilaquiles.

Variations to Try

Chilaquiles Verdes with Poblano Strips

For a green variation, use Salsa Verde and add roasted poblano strips to the sauce. Top with fresh parsley and queso fresco.

Chilaquiles Rojos with Steak

Use Salsa Roja and serve the chilaquiles with thinly sliced, grilled steak for a heartier option. Garnish with pickled red onions for extra flavor.

Chilaquiles with Mole Sauce

Instead of traditional salsa, use a rich mole sauce. This variation offers a chocolaty, spicy depth that’s exceptionally unique. Top with sesame seeds and a fried egg.

Making Ahead and Storing

While chilaquiles are best enjoyed fresh, you can prep parts of the dish ahead of time to make morning assembly quicker.

Prepping in Advance

1. Salsa: Make the salsa a day or two ahead and store it in an airtight container in the fridge.
2. Tortillas: Fry the tortilla pieces and store them in an airtight container. Note that they might lose some crunch and may need a brief reheat in the oven.
3. Toppings: Prepare and refrigerate your toppings in advance to save time during assembly.

Storing Leftover Chilaquiles

If you have leftovers, store them in the refrigerator in an airtight container for up to 2 days. Be aware that the tortillas will soften over time. To reheat, warm up the mixture on the stovetop or microwave until hot.

Common Questions About Chilaquiles

Can I Use Store-Bought Tortilla Chips?

While it’s possible to use store-bought tortilla chips, home-fried tortillas offer a more authentic taste and texture. If you’re short on time, opt for thick, sturdy tortilla chips that can hold up to the sauce.

Is Chilaquiles the Same as Nachos?

No, chilaquiles and nachos are different dishes. Nachos involve layering chips with cheese and other toppings before baking until melted. Chilaquiles, on the other hand, simmer the tortilla pieces in sauce, making them softer and more integrated with the flavors.

Are Chilaquiles Spicy?

The spice level of chilaquiles depends on the type of salsa you use. You can control the heat by adjusting the number of chilies in your salsa recipe. If you prefer a milder dish, use fewer chilies or opt for a mild salsa.

Can I Make Chilaquiles Vegan or Gluten-Free?

Absolutely! Chilaquiles can easily be made vegan by using vegetable stock instead of chicken stock and omitting animal-based toppings like cheese and crema. Make sure to check that your tortillas are gluten-free, as some may contain wheat.

Conclusion

Creating the ultimate chilaquiles is an inviting way to tantalize your senses with a fusion of textures and flavors. Whether you’re serving breakfast for a crowd or treating yourself to a delightful brunch, this traditional Mexican dish is sure to impress. From making your own salsa to frying up tortillas and experimenting with a variety of toppings, you now have the knowledge to craft a plate of chilaquiles that’s unforgettable. Enjoy every bite!