Celebrating Chilaquiles Day

Chilaquiles are a traditional Mexican dish. Similar to migas, they were first made as a way to use up stale tortillas. They consist of fried tortillas cooked in a flavorful sauce, typically salsa verde or salsa roja. You can top chilaquiles with eggs and serve them for breakfast or brunch, like I do here, but the toppings can also vary. In this article, we are going to discuss about celebrating chilaquiles day.

Crema, onions, and cheese are common, and some versions feature beans or a meat like shredded chicken, beef, or pork. Depending on what toppings you use, chilaquiles can easily transcend breakfast to pass for lunch or dinner.

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Celebrating Chilaquiles Pronounce

Chilaquiles (chee-lah-kee-lehs) . In central Mexico, it is common for the tortilla chips to remain crisp. To achieve this, all ingredients except the salsa are placed on a plate and the salsa is poured at the last moment before serving. In Guadalajara, cazuelas are kept simmering filled with chilaquiles that become thick in texture, similar to polenta.

Celebrating Chilaquiles Verdes

In the state of Sinaloa, chilaquiles are sometimes prepared with cream. In the state of Tamaulipas, on the northeast side of the country, red tomato sauce is commonly used. In the state of San Luis Potosí, it is also common to serve chilaquiles with cecina rather than pulled chicken on a celebrating chilaquiles day.

Celebrating Chilaquiles Recipe Ingredients

Celebrating Chilaquiles Day! Here’s what you’ll need to make this chilaquiles recipe:

Salsa verde – Use your favorite store-bought green salsa, or make homemade salsa verde with roasted tomatillos, onions, and jalapeños.
Water or vegetable broth – It loosens the salsa so that it can evenly coat the chips.
Thick tortilla chips – Traditionally, chilaquiles would be made with fried stale corn tortillas, but to streamline this recipe, I sub store-bought tortilla chips. Look for ones that are fairly thick. If they’re too thin, they’ll quickly get soggy in the salsa.
Fried eggs – I LOVE how the runny yolks create a rich sauce for the chilaquiles.
Avocado – It offers a great creamy contrast to the crispy tortilla chips.
Sliced radishes – For crunch.
Jalapeño – For heat. Skip them if you’re sensitive to spice.
Fresh cilantro – It adds a burst of fresh flavor to this hearty dish.
Cotija cheese – For salty, tangy flavor. Crumbled feta or queso fresco would be great here too!
Cilantro lime crema – This zesty, creamy sauce perfectly balances the tangy salsa. It’s easy to make in a blender or food processor with Greek yogurt, mayo, fresh herbs, lime juice, garlic, onion powder, and salt.
And sea salt and freshly ground black pepper – To make all the flavors pop!

Method to Chilaquiles Recipe

First make the salsa verde, the recipe is on the blog, when the green salsa.

I usually buy my cool chile corn tortillas. Cut the tortillas into small pieces. I stack them up and cut them with a knife on cutting board.

Put the rapeseed oil on large frying pan to hear, when the oil is very hot add some tortillas pieces and low the heat to medium, remember to be careful of not crowd the pan otherwise they are not going to fry evenly. Stir continuously as well, in that way all the pieces will fry all around.

When they are brown and crispy, take them out and put them on top of a kitchen serviette to drain the oil.

Add the salsa and stir, when all the tortilla chips are cover with the salsa and stir them for 3 min. Serve immediately. Garnish with coriander, onion, fresh cheese and sour cream.

Celebrating Chilaquiles Game

As with all Mexican dishes, the type of chilaquiles you’ll find in Mexico varies by region. You can add avocado, guacamole, salsa, cotija cheese, melted queso, jalapenos, or really whatever your heart (or stomach) desires, including slow-cooked pork or chicken. Celebrating Chilaquiles Day!

You could even think way outside the box and make a green chile gravy and do a hybrid biscuits and gravy chilaquiles, though maybe with corn muffins instead. My point is, this is a great opportunity to set the universe right if you haven’t had chilaquiles before. You can pick red or green enchilada sauce.

I think it’s perfectly fine out of a can, but if you wanted to get real fancy-like, you could make it from scratch. Just don’t overcook the eggs! You want the yolk nice and runny. Another good idea is to make your own tortillas and use some for tacos for dinner, then use whatever’s left and fry them up for breakfast the next day.