Chilaquiles facts for kids
Chilaquiles
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| 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 yummy and traditional Mexican breakfast dish. It's made with corn tortillas cut into pieces and lightly fried.
Contents
What are Chilaquiles Made Of?
Chilaquiles start with corn tortillas. These tortillas are cut into quarters, like small triangles. They are then lightly fried until they are crispy. Sometimes, they are baked instead for a lighter meal.
Main Ingredients
- Tortilla Chips: These are the base of the dish.
- Salsa: Either green salsa or red salsa is poured over the crispy tortilla triangles.
- Cooking: The tortillas and salsa are gently cooked together. This makes the tortillas a little soft, but still with some crunch.
Extra Goodies and Toppings
- Chicken: Sometimes, shredded chicken is added to the mix.
- Toppings: Chilaquiles are often topped with crema (a bit like sour cream), crumbled queso fresco (a fresh cheese), sliced onion, and avocado slices.
- Side Dishes: You can also enjoy chilaquiles with refried beans, eggs (scrambled or fried), and guacamole.
Different Ways to Make Them
Just like many Mexican dishes, chilaquiles can be made in different ways. Families and regions often have their own special recipes. Chilaquiles are usually eaten for breakfast or brunch. They are a great way to use up leftover tortillas and salsas.
Where Does the Name Come From?
The word "Chilaquiles" comes from the Nahuatl language. This was the language spoken by the Aztec people.
The name chīlāquilitl comes from two Nahuatl words:
- chīlātl: This means "chile water."
- quilitl: This means "edible plant."
Another Nahuatl name for a similar dish is tlaxcalpōpozōn. This name also has two parts:
- tlaxcalli: This means "tortilla."
- pōpozōn: This means "foam."
Chilaquiles Across Mexico
Chilaquiles are made differently depending on where you are in Mexico.
- Central Mexico: In this area, people like their tortilla chips to stay crispy. The salsa is poured on top right before serving. This keeps the chips from getting too soft.
- Guadalajara: Here, chilaquiles are often cooked in big pots called cazuelas. They simmer for a while, becoming thick, a bit like polenta.
- Sinaloa: In the state of Sinaloa, chilaquiles are sometimes made with cream.
- Tamaulipas: On the northeast side of Mexico, people often use red tomato sauce for their chilaquiles.
Chilaquiles in the United States
Recipes for chilaquiles have been found in old cookbooks in the United States. One of the earliest was in a cookbook from 1898. It was called El cocinero español (The Spanish Cook) by Encarnación Pinedo. She included three different recipes for chilaquiles in her book. One even included dry shrimp!
See also
In Spanish: Chilaquiles para niños
