Chilaquiles: Difference between revisions

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[[Chilaquiles]] are a traditional [[Mexican]] dish. Typically, [[Corn tortillas|corn tortillas]] cut in quarters and lightly [[Fried|fried]] are the base of the dish. Green or red [[Salsa|salsa]] or [[Mole|mole]], is poured over the crisp [[Tortilla|tortilla]] triangles, called totopos. The mixture is [[Simmered|simmered]] until the tortilla starts softening. [[Eggs]] (scrambled or fried) and [[pulled chicken]] are sometimes added to the mix. The dish is topped with [[Cheese|cheese]] (typically grilled chihuahua  cheese ) and/or [[Sour cream|sour cream]] (crema), and it is served with [[Refried beans|refried beans]]. Like many dishes, regional and familiar variation are quite common.


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[[Chilaquiles]] are a traditional [[Mexican]] dish. Typically, [[Corn tortillas|corn tortillas]] cut in quarters and lightly [[Fried|fried]] are the base of the dish. Green or red [[Salsa|salsa]] or [[Mole|mole]], is poured over the crisp [[Tortilla|tortilla]] triangles, called totopos. The mixture is [[Simmered|simmered]] until the tortilla starts softening. [[Eggs]] (scrambled or fried) and [[pulled chicken]] are sometimes added to the mix. The dish is topped with [[Cheese|cheese]] (typically grilled chihuahua  cheese ) and/or [[Sour cream|sour cream]] (crema), and it is served with [[Refried beans|refried beans]]. Like many dishes, regional and familiar variation are quite common.
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Latest revision as of 16:56, 21 March 2024

Chilaquiles are a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the base of the dish. Green or red salsa or mole, is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically grilled chihuahua cheese ) and/or sour cream (crema), and it is served with refried beans. Like many dishes, regional and familiar variation are quite common.


Chilaquiles
Electus
Chilaquiles - This looks weird, but it was really good! - My apologies to Catalina and Ale!
Servings:Serves 4
Calories per serving:974
Ready in:40 minutes
Prep. time:15 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:8th August 2013

Best recipe review

Better than it looks here

5/5

Delicious and unusual.

Klapaucius)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. On a deep frying saucepan fry the tortillas
  2. On a pot toast the tomatoes, chilli peppers, onion and garlic. Liquidate the tomatoes, salt, chilli peppers, onion and garlic.
  3. As the tortilla is frying add the sauce.
  4. Let the tortilla dunk into the sauce but make sure the chips don't get too soft.
  5. Add the chihuahua cheese and it will melt with the heat.

Serving suggestions

Serve with sour cream and grilled chihuahua cheese on top.

Chef's notes

You may add epazote leaves, to the sauce!

recipe source

Chef's notes

If you're making this in Europe, a mild white cheddar is a good substitute for chihuahua cheese or Monterey Jack cheese.

Chef's notes

If you want to do this en Ecuador, use ripe mozzarella cheese and you can use paico is the same that epazote (A.V)

See also

Randomly pick another recipe 🍴

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