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Chilaquiles
Portada-chilaquiles-rojos.jpg
Chilaquiles
Course Breakfast
Place of origin Mexico
Region or state Americas
Main ingredients Tortillas, green or red salsa, pulled chicken, cheese, refried beans, scrambled eggs

Chilaquiles is a traditional Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried.

Ingredients and variations

Typically, corn tortillas cut into quarters and lightly fried or baked for a lighter version are the basis of the dish. Green or red salsa is poured over the crisp tortilla triangles. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco, sliced onion, and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes.

As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.

Etymology

FOOD Chilaquiles 1
Chilaquiles, a Mexican breakfast dish
Nahuatl names for chilaquiles 1st Component English Literal pronunciation (IPA) 2nd Component English Literal pronunciation (IPA)
chīlāquilitl chīlātl chile water quilitl edible plant
tlaxcalpōpozōn tlaxcalli tortilla pōpozōn foam

Regional variations

01 Chilaquiles verdes con frijoles chinos
Chilaquiles with refried beans

In central Mexico, it is common for the tortilla chips to remain crisp. To achieve this, all ingredients except the salsa are placed on a plate and the salsa is poured at the last moment, seconds before serving. In Guadalajara, cazuelas are kept simmering filled with chilaquiles that become thick in texture, similar to polenta. In the state of Sinaloa, chilaquiles are sometimes prepared with cream. In the state of Tamaulipas, on the northeast side of the country, red tomato sauce is commonly used.

History in the United States

Recipes for chilaquiles have been found in a U.S. cookbook published in 1898, Encarnación Pinedo's El cocinero español (The Spanish Cook). She included three recipes—one for chilaquiles tapatios a la mexicana, one for chilaquiles a la mexicana, and one for chilaquiles con camarones secos (chilaquiles with dry shrimp).

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