Learn how to make chilaquiles! This wonderful dish is great for breakfast or brunch, or even brinner!
Have you ever tried Chilaquiles? If you’re not from Mexico or Texas, you might be missing out!
Red Chilaquiles are made with tomato salsa, while Chilaquiles Verde are made with green salsa (salsa verde).
How to Make Chilaquiles
- Cut your tortillas into triangles about 2 ½ inches wide and let them dry out overnight. This will prevent them from absorbing too much oil when fried.
- Make fresh salsa by boiling tomatoes with chilis and garlic. Transfer the salsa ingredients to your blender and blend until smooth.
- Pour an inch of oil in a large pot and fry the tortilla triangles in batches. The tortillas are done when they have slightly changed color. Remove the fried tortillas with a slotted spoon and place them on paper towels to drain.
- Add a clove of garlic to the oil and stir it for a minute or two to flavor the oil. When the garlic is browned, remove it with your slotted spoon.
- Add the blended tomato mixture to your pot. Add in salt and herbs. Simmer for 25 minutes over medium heat.
- Turn off the heat and add the tortillas to the pot to soak in the salsa. Give them a stir to make sure all of them get covered with the sauce.
- To serve, scoop some tortillas and sauce in a bowl, top with sour cream (crema) and shredded cheese.
Difference Between Migas and Chilaquiles
Migas refers to soft, cheesy scrambled eggs loaded with peppers, onion and fried tortilla strips. “Migas” means “crumbs” in Spanish. Some people serve this Tex-Mex dish with refried beans and top it with salsa or sour cream.
Chilaquiles are more like nachos, featuring fried tortillas soaked in salsa and topped with cheese. No eggs are required, although they’re sometimes served with fried eggs. “Chilaquiles” means a broken up, old sombrero, referring to the broken, stale tortillas used in the dish.
How to Make Salsa Verde
Salsa verde is made with tomatillos instead of tomatoes. Roast some husked tomatillos and jalapenos under your broiler, turning to blacken them on all sides. In a blender or food processor, chop up onions and cilantro with salt and lime. Add the roasted tomatillos and jalapenos and blend until smooth.
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