How to Make Chilaquiles?

Chilaquiles. Chee-lah-KEE-less! This is the most comfortable Mexican breakfast item and I have made it to one of my Mexican friends. Maybe you had already got Chilaquiles cooked by your mother but I think you should try your own self. I will show you How to Make Chilaquiles?

What Are Chilaquiles?

Chilaquiles are corn tortillas that have been fried, cooked in salsa, and then topped with cheese. They’re sometimes eaten with eggs and a side of beans or nopalitos for breakfast.

Red or Green Sauce Chilaquiles?

I have told one of my Mexican friends to make some sauce. He has made red sauce for me with Mexican tradition. He also recommends red sauce. But I think red and green both are suitable for Chilaquiles.

So How to Make Chilaquiles ?

There are some simple steps to make Chilaquiles. So follow the steps.

  • Fry tortilla wedges until golden and crisp.
  • In a saucepan, simmer the fried tortillas in salsa.
  • Serve with fried eggs, rice, or nopalitos as garnishes.

Ways to Top Chilaquiles

Here some pro tips to make your Chilaquiles to.

  • Eggs, fried or scrambled
  • Shredded chicken, pork, or beef
  • Refried beans
  • Nopalitos
  • Guacamole

CHILAQUILES

Recipe by YummyWaysCourse: BreakfastCuisine: Chinese
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

300

kcal

If your tortillas are a little dry, it will help with the frying. If they’re still new, cut them first and dry them out in a warm oven for a few minutes before proceeding.

  • 1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit,

  • quartered or cut into 6 wedges

  • Corn oil

  • Salt

  • 1 1/2 to 2 cups red chile sauce or salsa verde, store-bought or homemade (see end of the recipe for homemade versions)

  • A few sprigs of epazote (optional)

  • Cotija cheese or queso fresco

  • Crema Mexicana or creme fraiche

  • Chopped cilantro

  • Chopped red onion

  • Avocado, sliced or roughly chopped

Directions

  • Fry the tortillas:
    Cover a large sauté pan generously with corn oil (1/8 inch) and heat on high to medium high. Add the tortillas to the hot oil and fry until golden brown.
    To absorb excess oil, place tortillas on a paper towel-lined tray. Season the tortillas with a pinch of salt.
    Remove any browned tortilla bits from the pan and wipe it clean.
  • Heat the salsa:
    Return the pan to high heat with 2 tablespoons of oil. Enable the salsa to cook for a few minutes after adding it. Add a few epazote sprigs to the salsa if you have them.
  • Add fried tortillas to the salsa:
    Toss the salsa with the fried tortilla quarters. Gently turn the tortilla parts over until they are evenly covered in salsa. Allow to cook for a few more minutes.
    Remove the pan from the sun. Chilaquiles can be served with garnishes, fried eggs, and beans or nopalitos.

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