What would Mexican life be without some chilaquiles?
What would Mexican life be without some chilaquiles? A basic Mexican food dish that has a simple way of preparation, even if its specific origin is a mystery.
The base of this dish has led us to an unimaginable number of recipes for all tastes, even for the fit world. Let’s talk about chilaquiles. Have you ever heard of them? It’s not a secret that we, Mexicans, use it as a cure for a hangover. There’s nothing better than a spicy sauce to make us wake up.
The base recipe of this dish consists of tortilla chips, sauce, fresh cheese, onion, sour cream, and protein. This delicious breakfast can be prepared in many ways, everything will depend on personal taste. Are you ready to discover your favorite recipe?
It is believed that the origin of chilaquiles began by wanting to put all those soft tortillas to use, which lost their main properties, and that, although they were still valuable, their texture was no longer the same. The process starts by cutting these tortillas in half several times. You should have many triangles left that will be fried with vegetable oil, or you can put them in an air fryer. This is how you get the famous tortilla chips or nachos.
Nothing like the taste and smell of freshly prepared tortillas!
Now that you know how to make the tortilla chips, it’s time to talk about the wide variety of sauces:
1. Green chilaquiles
- Cook ½ kilo of tomatillos (also known as green tomatoes, or tomato husk), 2 or 3 serrano peppers, and 1 clove of garlic in a pot covered with water.
- Simmer for about 12 to 15 minutes until soft and cooked through.
- Drain the water, reserving ¼ of the cooking liquid.
- In a blender, blend chiles, tomatillos, and garlic, adding the reserved water if needed for a thinner texture.
- Add salt to taste and stir.
2. Red chilaquiles
- Boil 3 tomatoes (also known as red tomatoes, or saladette tomatoes) in water for 3 minutes.
- Add guajillo chilies and let them boil for 2 more minutes.
- Remove ingredients from heat and let it sit until it cools down.
- Blend the tomatoes, garlic, onion, and chiles with the water in which they were boiled until a smooth sauce is obtained. You’ll have to strain it.
- Put on the fire a saucepan with oil; when hot, add the sauce, epazote branches, and salt.
- Let it boil for 5 minutes.
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3. Maya chilaquiles
- 1 cup of orange juice
- 1/2 achiote stick
- 2 cups of water
- 1 cube of tomato paste with chicken
- 1 tsp salt with onion (powdered)
- 3 tomatoes
- 1 habanero chili
- 1/2 red onion (finely chopped)
- Blend the orange juice with the achiote, the water, the tomato concentrate with chicken, the salt with the onion, the tomatoes and the habanero pepper.
- Heat the sauce until it thickens a bit, stirring constantly to prevent sticking.
Now that you have the sauce, all that remains is to bathe the tortilla chips previously made, on a plate with the hot sauce. Add cream, fresh cheese, and onion. The type of protein that goes best with chilaquiles is meat, chicken, or egg. One more secret? Add refried beans, the combination results in a tasty breakfast!
4. Low-fat vegan chilaquiles
For this recipe, we will focus more on the cream and an option such as mushrooms, although you can also prepare them with pumpkin flower seed. You can choose the sauce of your choice and decorate it with lettuce, avocado, and onion.
- 1 package of soft tofu
- 3 garlic cloves
- 1 tsp salt
- 2 1/2 tbsp lemon juice
- 6 tbsp of water
- 4 tbsp unsweetened almond milk
Place all the listed ingredients and blend until everything is perfectly mixed. In the end, you can add salt and adjust to taste.
- 3 cups of mushrooms in thin strips
- 1 garlic clove finely chopped
- 1 tbsp coconut oil
- 1/2 tsp salt
- Slop some oil and finely chopped garlic into a wide skillet over high heat to cook for 2 minutes.
- Add the mushroom strips and cook for 5 minutes.
- Put the salt and cook for 5 more minutes or until the edges begin to get brown.
5. Chilaquiles, “chilango” style
I couldn’t end this post without including my beloved origin. Although for this recipe you will need to prepare the chilaquiles above, the way of preparation and the quantity makes this a dish like no other. People from Mexico City are known as “chilangos” and we are famous throughout the country for putting any food in the middle of a bread called bolillo. Why? I believe that the hectic life of a city has made us create this type of “fast food” that we can transport without any concern or we can find in any corner of our neighborhood.
For this recipe, you only need a piece of bolillo, refried beans, onion, cream, cheese, our chosen protein (meat, a piece made of quinoa, chicken, etc.), and finally chilaquiles previously soaked in sauce. The latter is very important because the tortilla chips must absorb the sauce. Here’s a secret, use it wisely!
Start by cutting the piece of bread (bolillo) in half, for the lower part we will make a base of refried beans, and then place the piece of protein. You can cut it into strips previously for a better experience, followed by a bed of chilaquiles, and at the end, a bit of sour cream, fresh cheese, and onion to taste, don’t forget the bread lid and enjoy.
Now you know more about chilaquiles, a great topic to start a conversation with any Mexican. Ask them what their favorites are: if they prefer them crunchy or soft; green or red; with or without onion… I only presented you with five recipes, but there is an unimaginable amount of combinations. I hope I have awakened your hunger and that you share your experience with us. I will be delighted and proud to read you.
Which recipe did you crave the most?
From Mexico city, Oaxacan heart. Party and Mexican food lover. I am a fan of learning, enjoying and growing every experience that life give us.