Aug 16 2010

This is a Mexican delicacy which has its mystic in its simplicity. You have three main ingredients, corn tortillas, salsa, and cheese. From this starting point, you can make infinite variations adding other ingredients such as chicken, beans, onions, or by changing the main salsa type. I will show you my recipe for the basic dish, and you can get creative afterwards.



Many people debate whether Chilaquiles should be soft or crunchy. Personally I like them more on the crunchy side, but my wife prefers them softer. The trick to getting crunchy Chilaquiles is starting up with fried corn tortillas. If they sell them like this in your store you will skip a step. If not you can fry them yourself. Don’t be tempted to use Tostitos, or Doritos or similar chips since they will not withstand the cooking process and you will end up with something that resembles mashed potatoes. You need real corn tortilla chips for Chilaquiles. It is also a good idea to make your favorite salsa ahead of time before starting the dish.

For Red Salsa for Chilaquiles

3 Tomatoes
1/2 Onion
2 Garlic Cloves
1 Serrano Chile (optional)
1/2 teaspoon Oregano
Pinch of Salt

Add all the ingredients to a blender. You can omit or add more chile according to your spicy tolerance. Add a 1/4 Cup of water. Blend until all the ingredients make a purée. The salsa will be bright red. Add to a frying pan. Turn the heat up to high heat and cook for 5 minutes or until the salsa changes from bright red to a darker richer color and the sauce becomes thicker. Let it rest for a while. Salsa tastes better when rested. You could even make the salsa the day before. Variations – You can experiment with other varieties of chiles, such as the jalapeño, chipotle, or serrano. You can also try the salsa with green tomatoes instead of red.

For Chilaquiles

4 Cups of Fried Corn Tortillas Chips or about 15 Corn Tortillas
Red Salsa for Chilaquiles (recipe above)
1 Cup Grated Mozzarella Cheese or Monterrey Jack Cheese
1/2 Cup Diced Onion
1 Cup Cooked Shredded Chicken Breast
Sour Cream (optional)
3 Tbsp of Olive Oil

Add the Olive Oil to a large Frying Pan on medium high heat. Start by cooking the diced onion until it is translucent. If you don’t have Fried Tortilla Chips, you can make the cutting regular corn tortillas into 1 Inch Squares (or strips) and fry them up until the become hard and crunchy. Add the Fried Tortilla Chips to the frying pan and mix in 1 Cup of Salsa. Cook for 3 minutes. The tortillas chips will start to get soft. You can add as much Salsa until you reach the desired Chilaquiles tenderness. Be careful to add Salsa slowly and in small amounts. Too much Salsa you will end up with soggy mess. Serve in plates, and top with chicken and cheese. Variations – My wife likes to add a spoonful of sour cream on the top. I also like to add a layer of fried beans on the bottom.

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4 responses so far

  1. …jeje excelente carnal, de puro pedo te sabras la configuracion de los chilaquiles de las cafetas del tec?

  2. Mira para que te queden como los del tec… es esta receta, ponle un poco mas de chile…. y ponles unos frijoles con mucho queso deretidos abajo de los chilaquiles. Luego te dices a ti mismo… Chilaquiles pendientes….

  3. A mi me gustan que los chilaquiles queden enchilosos. Yo he usado la salsa de la marca “Pato” y tambien funciona usando un poco de consome de pollo de la marca Maggi. Los chilaquiles son clasicos en las cafeterias de las universidades en Mexico. Las entomatadas, enchiladas, y enfrijoladas tambien la misma receta pero cambia la presentacion.

  4. looks nice:)!

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