Chilaquiles

Ingredients (4 servings)

For the Totopos (Tortilla Chips):

• 12 day-old corn tortillas (stale is best, or leave fresh tortillas uncovered overnight so they dry out)
• 1 cup vegetable oil (for frying)
• Salt, to taste

For the Salsa:

• 6–8 medium tomatillos (husks removed, rinsed)
• 2–3 serrano or jalapeño peppers (stemmed; adjust for heat preference)
• 2 garlic cloves, unpeeled
• 1/4 white onion
• 1/2 cup fresh cilantro leaves
• 1/2 tsp salt (adjust to taste)
• 1 cup chicken or vegetable broth (or water)

(Alternative: Use ripe red tomatoes instead of tomatillos for salsa roja.)

For Toppings:

• 1/2 cup Mexican crema (or sour cream thinned with a little milk)
• 1/2 cup crumbled queso fresco (or cotija cheese)
• 1/2 white onion, thinly sliced
• 1 avocado, sliced
• Fresh cilantro, chopped
• 2 fried eggs or shredded cooked chicken (optional, for protein)

Instructions

1. Prepare the Tortilla Chips (Totopos):

1. Cut tortillas into quarters (or sixths for smaller chips).
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Fry tortilla pieces in small batches until golden and crisp (about 2 minutes per side).
4. Transfer to paper towels to drain, sprinkle lightly with salt.
   (Shortcut: Use good-quality thick tortilla chips, but frying your own makes the dish more authentic.)

2. Make the Salsa:

1. In a dry skillet or comal, roast tomatillos, peppers, garlic (with skin on), and onion until charred in spots, about 8–10 minutes.
2. Peel garlic. Blend all roasted ingredients with cilantro, salt, and broth until smooth.
3. Heat a tablespoon of oil in a saucepan, pour in the salsa, and simmer for 5–7 minutes until slightly thickened. Taste and adjust seasoning.

3. Combine Chips and Salsa:

1. Just before serving, add the tortilla chips to the simmering salsa.
2. Stir gently to coat the chips. Cook 2–3 minutes for slightly crisp chilaquiles, or up to 5 minutes for softer, more stew-like chilaquiles.
   (Don’t overcook or the chips will disintegrate.)

4. Assemble and Garnish:

1. Plate the salsa-coated chips.
2. Top with crema, cheese, onions, avocado, and cilantro.
3. Add fried eggs or shredded chicken if desired.
4. Serve immediately, while still warm and slightly crisp.

🌟 Tips & Variations

• Chilaquiles verdes → use tomatillos and green chilies (as above).
• Chilaquiles rojos → use ripe red tomatoes and dried chiles (like guajillo or ancho) for a smoky salsa roja.
• Chilaquiles divorciados → serve half with salsa roja, half with salsa verde.
• Best with a side of refried beans and hot chocolate.

Health

Chilaquiles can be a nourishing breakfast, combining gluten-free corn tortillas for energy, salsa rich in vitamin C and antioxidants, eggs for high-quality protein and B vitamins, avocado for heart-healthy fats and potassium, and queso fresco for calcium. With the option to add beans for extra fiber and to bake instead of fry the tortillas, it’s a balanced dish that delivers both comfort and real health benefits.

 History

Chilaquiles have deep roots in Mexican culinary history, tracing back to pre-Hispanic times. The name comes from the Nahuatl word “chīlāquilitl,” which roughly translates to “chili-soaked greens or herbs,” reflecting the Aztec tradition of simmering foods in chili-based sauces. While the dish as we know it today wasn’t fully formed until after the Spanish introduced ingredients like cheese, crema, and domesticated poultry, its foundation—using stale corn tortillas simmered in a sauce—was a clever way for Indigenous peoples to avoid waste and stretch staple ingredients.

By the late 19th century, chilaquiles were already recognized as a beloved household dish. In fact, the earliest known published recipe appeared in 1898 in El Cocinero Mexicano (The Mexican Cook). Traditionally, they were made with leftover tortillas from the previous day, fried and softened in a chili sauce, and served with simple garnishes. Over time, they became especially popular as a breakfast or brunch food, often paired with eggs, beans, or shredded meat.

Today, chilaquiles are considered a comfort food and hangover cure, commonly served in Mexican homes, markets, and restaurants. Regional variations abound: chilaquiles verdes (with tomatillo-based green salsa), chilaquiles rojos (with a red tomato-chile sauce), and even chilaquiles divorciados, where half the plate is covered in red salsa and the other half in green. Their enduring appeal lies in their balance of thriftiness, tradition, and comfort—transforming humble tortillas into a flavorful, deeply cultural dish.

Quiz

1. Origins
What does the word chilaquiles come from?
a) Spanish for “chili tortillas”
b) Nahuatl for “chili-soaked greens”
c) Aztec word for “morning meal”
d) Mayan for “crispy corn”

2. Ingredients
What is the base ingredient of chilaquiles?
a) Flour tortillas
b) Corn tortillas
c) Rice
d) Tamales

3. Cooking Method
Traditionally, how are the tortillas prepared before being simmered in salsa?
a) Boiled
b) Steamed
c) Fried into chips (totopos)
d) Baked with cheese

4. Variations
What do you call chilaquiles served half with salsa roja and half with salsa verde?
a) Chilaquiles mixtos
b) Chilaquiles divorciados
c) Chilaquiles dobles
d) Chilaquiles de fiesta

5. History
When was the earliest known published recipe for chilaquiles?
a) 1521
b) 1650
c) 1898
d) 1925

6. Nutrition
Which ingredient adds heart-healthy fats and potassium to chilaquiles?
a) Queso fresco
b) Avocado
c) Eggs
d) Salsa

7. Tradition
In modern Mexican culture, chilaquiles are especially popular as:
a) A dinner party dish
b) A wedding feast specialty
c) A breakfast and hangover cure
d) A holiday dessert

✅ Answers

1. b) Nahuatl for “chili-soaked greens” – The name comes from the Indigenous Nahuatl language.
2. b) Corn tortillas – Chilaquiles use day-old or leftover corn tortillas cut into chips.
3. c) Fried into chips (totopos) – Frying makes them sturdy enough to soak in salsa.
4. b) Chilaquiles divorciados – Half the plate is served with green salsa and half with red.
5. c) 1898 – First published recipe appeared in El Cocinero Mexicano.
6. b) Avocado – Adds heart-healthy monounsaturated fats, fiber, and potassium.
7. c) A breakfast and hangover cure – Chilaquiles are a classic Mexican morning dish.