Ah, chilaquiles—just saying the word brings back memories of lazy Sunday brunches with friends, where the lively crunch of tortilla chips meets the comforting embrace of a rich, tangy salsa. It’s like a fiesta on a plate, really. And while it sounds like something you’d find on a bustling street corner in Mexico City, it’s surprisingly easy to whip up at home, even if your culinary skills are a bit, let’s say, ‘developing.’
Steps
- Cut the tortillas into quarters or six wedges. If they are fresh, dry them slightly in a warm oven before proceeding.
- In a large sauté pan, heat corn oil about 1/8 inch deep over medium-high to high heat. Fry the tortillas until golden brown, then place them on a paper towel-lined plate to absorb excess oil and sprinkle with salt.
- Clean the pan of any residual tortilla bits. Add two tablespoons of oil to the pan and heat it over high heat. Pour in the salsa and cook for a few minutes, adding sprigs of epazote if available.
- Mix the fried tortilla pieces with the heated salsa, ensuring they are well-coated. Cook for a few more minutes until the tortillas absorb the flavors.
- Remove the pan from heat. Serve the chilaquiles with your choice of garnishes and accompaniments like fried eggs and beans or nopalitos for a complete meal.
Ingredients
- 12 corn tortillas, preferably stale or dried overnight, cut into quarters or 6 wedges
- Corn oil, or another neutral oil for frying
- Kosher salt
- 1 1/2 to 2 cups red chile sauce or salsa verde, either store-bought or homemade
- Optional: Sprigs of epazote
- Cotija cheese or queso fresco
- Crema Mexicana or crème fraîche
- Cilantro, chopped
- 1 red onion, chopped
- Avocado, sliced or roughly chopped
Nutritional Values
Calories: 1056 | Fat: 40g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 3592mg | Carbohydrates: 160g | Dietary Fiber: 28g | Sugars: 20g | Protein: 20g | Vitamin C: 60mg | Calcium: 276mg | Iron: 8mg | Potassium: 1780mg
FAQ
- What are chilaquiles?
- Chilaquiles are a traditional Mexican dish made from fried corn tortilla pieces cooked in salsa and topped with cheese. They are typically served for breakfast with eggs and a side of beans or nopalitos.
- Can I use store-bought salsa for chilaquiles?
- Yes, you can use store-bought salsa for making chilaquiles. However, if you prefer to make your own, recipes for homemade salsa verde and red chile sauce are available.
- What are some popular toppings for chilaquiles?
- Common toppings for chilaquiles include fried or scrambled eggs, shredded chicken, pork, or beef, refried beans, nopalitos, and guacamole. Additionally, you can garnish with crumbled cheese, crema Mexicana, cilantro, red onion, or sliced avocado.
- How should I prepare the tortillas for chilaquiles?
- It’s best to use slightly stale tortillas for frying. If your tortillas are fresh, cut them and place them in a warm oven for a few minutes to dry them out before frying.
- Are chilaquiles similar to enchiladas?
- Chilaquiles and enchiladas share similar ingredients, such as tortillas and salsa, but chilaquiles are less labor-intensive since they do not require rolling tortillas.
Tips
- Use Stale Tortillas: If your tortillas are fresh, allow them to dry out slightly by cutting them and placing them in a warm oven for a few minutes. This helps them fry better and achieve a crispier texture.
- Customize Your Toppings: Enhance your chilaquiles by adding your favorite toppings like fried or scrambled eggs, shredded meats, or refried beans. Finish with garnishes such as crumbled cheese, crema, cilantro, or avocado for added flavor and texture.
- Prepare Salsas in Advance: Whether using store-bought or homemade salsa, having it ready beforehand saves time and allows you to focus on perfecting the frying and assembling process.
- Fry Tortillas Correctly: Ensure the oil is hot enough before adding the tortilla pieces to achieve a golden brown and crispy result. Use a paper towel to drain excess oil for a less greasy dish.
Equipment
- Large Sauté Pan: Useful for frying the tortillas and heating the salsa.
- Mesh Sieve: Needed for straining the red chile sauce.
- Blender: Required for making the red chile sauce and salsa verde if you choose to make them from scratch.
- Slotted Spoon: Helpful for removing ingredients from boiling water when making salsa verde.
