Chilaquiles | Traditional, Tortilla Chips & Salsa (2024)

FAQs

What is chilaquiles sauce made of? ›

Chilaquiles verdes are made with a salsa made from tomatillos, onions, jalapeños, and cilantro (hence the “greens” in the translation). Chilaquiles rojos are made with a salsa made from tomatoes, onion, jalapeños, garlic, and broth.

The term comes directly from their Nahuatl description: chilli aquilli totopoch – chili added-to tortilla-chip, shortened to chilaquil, and then adapted to the Spanish plural form chilaquiles.

Chilaquiles (pronounced chee-lah-key-less) are a traditional Mexican breakfast made with tortilla chips simmered in sauce. Typically, they're made with green salsa (in Spanish, salsa verde, which yields chilaquiles verdes) or red enchilada sauce (chilaquiles rojos).

The best chilaquiles (the kind we're after) aren't so much wet as moist, and aren't so much limp as "gently softened until the chips retain just a bit of crunch but dissolve in your mouth into a mix of comforting starch and hot salsa." But still, when it comes down to it, chilaquiles are essentially soggy nachos—an ...

Chilaquiles have deep historical roots, with origins dating back to the Aztec civilization. It's believed that the dish was developed as a practical way to use leftover tortillas and salsas, demonstrating the traditional Mexican ethos of minimizing waste and utilizing available resources.

Don't crowd the pan—When frying the tortillas, make sure not to crowd the pan. If the oil begins to smoke or if the tortillas are browning too quickly, lower the heat slightly. Clean plate club—Serve prepared chilaquiles immediately to maintain a slightly crunchy texture and keep them from becoming soggy.

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.

Chilaquiles are a traditional Mexican dish dating back centuries to the early Aztecs.

Three components you simply must use to be considered chilaquiles are freshly fried tortilla chips, salsa which can be rojo or verde (red or green salsa, respectively), and cheese. The difference between chilaquiles and nachos usually comes down to the amount of salsa used and the type of cheese!

If you decide to go store-bought, then I suggest Herdez mild salsa verde. Quality enchilada sauce is harder to come by but Frontera enchilada sauce is decent but you still may want to doctor it up a bit or for those who like a little deeper, spicier sauce, I prefer Frontera's Adobo Sauce.

What to eat with chilaquiles? ›

Stick to a tried and true favorite by serving a generous helping of refried beans with your chilaquiles. Refried beans are a popular Tex-Mex dish, but they're sure to please in any setting. Despite the name, refried beans aren't actually fried twice.

By using lower-fat and calorie ingredients like baked tortilla chips, a light tomato-based sauce, and fresh cheese and eggs instead of heavy cream, chilaquiles can be a delicious and healthy option. They are perfect for sharing with friends as a tasty and satisfying snack or as an ideal brunch dish.

But there's a difference in that regard: migas usually feature short strips of fried tortilla, while chilaquiles use what are essentially tortilla chips. There are other distinctions too. The tortillas in migas are mixed with scrambled eggs; chilaquiles' are drenched in salsa.

While chilaquiles are most commonly served for breakfast in Mexico, it's not considered exclusively a breakfast dish. In fact, one of the reasons Mexicans love chilaquiles so much is that it's an all-day dish: You can have it for breakfast, lunch or dinner.

Chilaquiles is an authentic Mexican meal that originated in 1898 and is still a staple for many families today. In its most basic form, Chilaquiles consist of fried tortilla strips that are simmered in salsa or mole to soften them up. It is a very versatile dish but it is most commonly served for breakfast or brunch.

Typically, left over tortillas are the basis of the dish. Green or red salsa is poured over the crisp tortilla triangles. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix.

In its most basic form, Chilaquiles consist of fried tortilla strips that are simmered in salsa or mole to soften them up. It is a very versatile dish but it is most commonly served for breakfast or brunch.

Chilaquiles Verdes is made with a tomatillo salsa that's usually known as salsa verde. It's deliciously tart and tangy. Salsa roja consists of dried chiles, cooked with tomatoes.