Chilaquiles

🌮 Ingredients

Chilaquiles:

• 8–10 day-old corn tortillas, cut into triangles
• Vegetable oil for frying
• 6–8 tomatillos, husked (or 4 ripe tomatoes for red version)
• 2–3 serrano or jalapeño peppers
• 2 cloves garlic
• ½ white onion
• ¼ cup fresh cilantro
• ½ cup chicken or vegetable broth
• Salt to taste

Toppings:

• Mexican crema or sour cream
• Queso fresco, crumbled
• Sliced avocado
• Fried eggs or shredded chicken
• Sliced red onion and fresh cilantro

👨‍🍳 Directions

1. 1
   Cut tortillas into triangles. Fry in hot oil until golden and crispy (totopos). Drain on paper towels and set aside.
2. 2
   Roast tomatillos (or tomatoes), peppers, garlic, and onion in a dry skillet or under the broiler until charred and softened.
3. 3
   Blend roasted vegetables with cilantro and broth until smooth. Season with salt.
4. 4
   Pour salsa into a wide skillet and bring to a simmer over medium heat.
5. 5
   Add tortilla chips to the salsa and gently toss to coat. Cook for 2–5 minutes — less time for crunchier chips, more for softer.
6. 6
   Plate immediately and top with crema, queso fresco, avocado, eggs or chicken, onion, and cilantro. Serve hot!

🌿 Health Benefits

Chilaquiles are naturally gluten-free and provide complex carbohydrates from corn tortillas for sustained energy. The salsa verde is rich in vitamin C and antioxidants from tomatillos and peppers. Eggs or chicken add high-quality protein, and avocado provides heart-healthy monounsaturated fats.

📚 History

Chilaquiles trace their roots to the Aztec word “chīlāquilitl,” meaning “chili-soaked greens.” The dish was traditionally a way to use leftover tortillas, transforming them into a flavorful meal with salsa. The first published recipe appeared in 1898 in the Mexican cookbook El Cocinero Mexicano. Today chilaquiles are one of Mexico’s most beloved breakfast dishes, often enjoyed as a weekend treat or a popular hangover cure!

❓ Quiz