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Chilaquiles is a classic Mexican dish that seamlessly blends comfort, tradition, and bold flavours. Often enjoyed as a hearty breakfast or brunch, chilaquiles take humble ingredients, tortillas, salsa, and garnishes, to transform them into a satisfying meal.
Whether served with a side of beans or topped with a fried egg, this dish offers a delicious introduction to the heart of Mexican cuisine, where simplicity meets richness in flavour and texture.
What Is Chilaquiles?
Chilaquiles is a traditional Mexican dish made by frying day old corn tortillas until they’re crisp, then smothering them in salsa. The tortillas absorb the sauce, softening slightly while still maintaining a satisfying bite.
Depending on personal preference, the dish can be made with either red or green salsa, each bringing its own vibrant flavour. Red salsa, made from tomatoes and dried chilies, delivers a deeper, smoky taste, while green salsa, made from tomatillos, brings a tangy brightness.
The dish is often topped with a range of garnishes, including crumbly queso fresco, sliced onions, fresh cilantro, and a dollop of Mexican crema. It’s also common to add shredded chicken or beef for extra heartiness, making chilaquiles a versatile meal that can be as light or filling as desired.
Whether you’re looking for a quick breakfast or something a bit more substantial, chilaquiles has a way of adapting to any occasion.
Ingredients and Taste
Chilaquiles is a dish built on a few simple yet flavourful ingredients. The tortillas are essential, ideally day old and slightly stale, which helps them hold up when fried and coated in sauce. The salsa, whether red or green, is the heart of the dish, infusing every bite with its bold, tangy flavours.
Tomatoes, tomatillos, garlic, and chilies are often the base of the salsa, simmered together to create a smooth sauce that’s packed with flavour.
The garnishes add layers of texture and taste. Queso fresco brings a creamy, salty element, while Mexican crema adds richness. Fresh cilantro offers a burst of herbaceousness, and onions add a crisp, slightly sharp contrast to the soft tortillas.
The result is a dish that’s both comforting and dynamic, with each ingredient playing a key role in creating a well-rounded meal. The tortillas soak up the salsa, but still retain a slight crunch, while the toppings provide freshness and depth.
A Taste of History
Chilaquiles has a long history in Mexican cuisine, with its origins tracing back to the Aztec civilization, where corn tortillas were a staple. The practice of frying tortillas to extend their shelf life and using them in dishes like chilaquiles reflects the resourcefulness of Mexican cooks, who have always found ways to make the most of available ingredients.
The word “chilaquiles” comes from the Nahuatl language, meaning “chilis and greens in something,” which points to the dish’s ancient roots and its evolution over time.
Originally, chilaquiles was considered a peasant dish, made from leftovers and designed to feed families with minimal resources. Over the centuries, it has become a beloved comfort food across Mexico, celebrated for its simplicity and versatility.
Today, chilaquiles is enjoyed not just in Mexican homes, but also in restaurants around the world, where its blend of crispy tortillas, tangy salsa, and flavourful toppings continues to win hearts.
Chilaquiles (Traditional Mexican Fried Tortilla Dish) Recipe
Serves: 4 people
Ingredients:
- 8 corn tortillas, cut into triangles
- 1/2 cup vegetable oil (for frying)
- 2 cups salsa verde or salsa roja (store-bought or homemade)
- 1/4 cup chicken broth (optional, for thinning the sauce)
- 1/2 cup crumbled queso fresco or feta
- 1/4 cup sour cream or Mexican crema
- 1/4 cup diced onion
- 2 tbsp fresh cilantro, chopped
- 2 fried eggs (optional, for serving)
- 1 avocado, sliced (optional, for garnish)
- Salt, to taste
Directions
Begin by cutting the corn tortillas into triangle shapes. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the tortilla triangles in batches, turning them until they become crispy and golden. Transfer them to a paper towel-lined plate to drain excess oil. Season with a pinch of salt while they are still warm.
In a separate saucepan, heat the salsa verde or salsa roja over medium heat. If the sauce is too thick, you can thin it with a bit of chicken broth or water to reach your desired consistency. Simmer for 5-7 minutes to allow the flavors to meld together.
Once the salsa has simmered, reduce the heat to low. Add the fried tortilla chips to the pan and gently toss to coat them evenly in the sauce. Ensure the tortillas are well-covered but still retain some of their crisp texture. Cook for an additional 3-5 minutes, allowing the tortillas to soften slightly.
Taste the chilaquiles and adjust the seasoning if necessary, adding a pinch of salt if needed. The salsa should have a balanced, bold flavour that complements the tortillas without overpowering them. Step 5/8 If you're including fried eggs, now is the time to prepare them. Fry two eggs in a small pan until they reach your preferred level of doneness (sunny-side up is traditional). Season lightly with salt and pepper.
Remove the skillet from heat and prepare to serve. Spoon the chilaquiles onto individual plates, dividing the portions equally among four servings.
Top each plate of chilaquiles with crumbled queso fresco, a drizzle of sour cream or Mexican crema, and a sprinkle of diced onions and fresh cilantro. These garnishes add brightness and texture to the dish.
For an added touch of indulgence, garnish with sliced avocado and place a fried egg on top of each serving. This will elevate the dish into a complete meal. Serve immediately, as chilaquiles are best enjoyed fresh while the tortilla chips still retain some crispness.
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