Chilaquiles are an easy way to use up leftover tortillas. Popular for breakfast all over Mexico, the ingredients vary somewhat by region. The essentials, however, remain the same — fried corn tortillas simmered in a spicy sauce and garnished with cheese.
Chilaquiles are perfect as as part of a Mexican brunch and are considered an excellent hangover cure.
Chilaquiles
Course: BreakfastCuisine: Mexico4
servingsChilaquiles are an easy way to use up leftover tortillas. Popular for breakfast all over Mexico, the ingredients vary somewhat by region.
Ingredients
Oil — for deep frying
Corn tortillas, cut into 1 1/2-inch squares or diamonds — 6 to 8
Onion, chopped — 1
Serrano or jalapeño chiles, minced — 2 or 3
Garlic, minced — 2 or 3 cloves
Tomatoes, crushed or chopped — 3 cups
Salt and pepper — to taste
Queso fresco or feta cheese, crumbled — 1/2 cup
Sour cream or crema agria — 1/3 cup
Directions
- Add about 1 inch of oil to a large, deep skillet. Heat over medium flame until shimmering. Add the tortillas in batches and fry, turning occasionally until lightly crisp. Remove to a paper towel-lined plate and repeat with the remaining tortillas.
- Pour off all but about 3 tablespoons of the oil. Add 3/4 of the chopped onions and chiles and saute until the onions are cooked through and just beginning to brown. Add the garlic and saute for another minute or so.
- Stir in the tomatoes and salt and pepper to taste. Reduce heat to medium-low and simmer for about 10 minutes.
- Carefully stir in the tortillas and simmer for another 5 minutes or so until the tortillas soak up some of the sauce and are softened but not mushy.
- Garnish with the remaining chopped onions, queso fresco and sour cream. Serve hot with scrambled or fried eggs and refried beans.
Chilaquiles Notes and Variations
- Quick chilaquiles: Instead of frying your own tortillas, break up 6 to 8 tostadas or use a few big handfuls of plain, restaurant-style tortilla chips. For a speedy sauce, use a can of prepared red or green enchilada sauce.
- Sauce variations: Substitute one or two chipotle peppers in adobo for the fresh chiles to add a smoky flavor. Use salsa verde instead of the tomato sauce. Or try your favorite mole sauce.
- Optional additions: Stir in some cooked, shredded chicken breast with the tortillas. Or beat 5 eggs and stir them lightly into the simmering sauce to form ribbons of cooked egg before stirring in the tortillas.
- Garnishes: Other possible garnishes include chopped avocado, chopped cilantro.
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