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Chilaquiles () are a traditional Mexican cuisine, Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried.
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 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.
Ingredients and variations
Typically, corn tortillas cut into quarters and lightly fried or baked for a lighter version are the basis of the dish. Salsa verde, Green or Salsa roja, 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 (dairy product), crema, crumbled ''queso fresco'', sliced onion, and avocado slices. Chilaquiles can be served with refried beans, Egg (food), 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
Regional variations
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 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).See also
* List of Mexican dishes * List of brunch foods * List of tortilla-based dishes * MigasFootnotes
References
{{Mexican cuisine Mexican cuisine Tortilla-based dishes