Chilaquiles are a classic Mexican dish, beloved for their versatility, comforting flavors, and the perfect blend of crunchy and saucy textures. Whether you’re enjoying them for breakfast, brunch, or dinner, chilaquiles are a true staple in Mexican cuisine that brings people together around the table. This dish typically features lightly fried corn tortillas cut into quarters, topped with red or green salsa, and garnished with various toppings like crema, cheese, onions, avocado, and sometimes eggs or shredded chicken. The beauty of chilaquiles lies in their simplicity and the endless ways to customize them according to your taste.
In this guide, we'll explore everything you need to know about celebrating chilaquiles—from their origins and variations to how you can make them at home. Whether you’re a seasoned cook or a beginner in the kitchen, this guide will walk you through all the delicious details and inspire you to bring this beloved Mexican dish to your own table.
Celebrating Chilaquiles are a traditional Mexican dish that originated as a clever way to use leftover tortillas. The name "chilaquiles" comes from the Nahuatl word "chīlāquilitl," which means "herbs or greens in chili broth." Essentially, chilaquiles are made by cutting tortillas into wedges, frying them until crispy, and then simmering them in a flavorful sauce. The tortillas soften slightly as they absorb the sauce, creating a perfect balance of crunchy and tender textures.
The dish is usually served with a variety of toppings, such as crumbled queso fresco, sliced onions, radishes, avocado, and a dollop of Mexican crema. You can also add protein like shredded chicken, scrambled eggs, or beans for a more filling meal. Traditionally, chilaquiles are enjoyed for breakfast or brunch, often accompanied by refried beans, but they can be enjoyed any time of day.
Chilaquiles have deep roots in Mexican culture and cuisine, dating back to the Aztec era. The dish was originally developed as a way to make use of stale tortillas and leftover ingredients, turning them into a hearty and satisfying meal. Over time, chilaquiles evolved, incorporating different regional flavors and ingredients across Mexico.
In Mexican households, chilaquiles are often a comfort food, reminiscent of home-cooked meals and family gatherings. The dish has also gained popularity outside of Mexico, becoming a favorite in Mexican restaurants worldwide, often featured on brunch menus due to its deliciously adaptable nature.
To make authentic chilaquiles, you’ll need a few basic ingredients that form the foundation of the dish:
Tortillas: Corn tortillas are the star of chilaquiles. Fresh tortillas work best, but day-old or stale ones are traditionally used to prevent waste and add extra crispiness when fried.
Salsa: Choose between red or green salsa, depending on your flavor preference. Red salsa is typically made from tomatoes and dried red chilies, while green salsa uses tomatillos and green chilies for a tangier taste.
Toppings: Common toppings include crumbled queso fresco, sliced onions, fresh cilantro, avocado slices, and a drizzle of Mexican crema. You can also add shredded chicken, fried or scrambled eggs, or beans for added protein.
Seasonings: Salt, pepper, and sometimes a sprinkle of oregano or epazote add extra flavor to the dish.
Oil: For frying the tortillas, any neutral oil like vegetable or canola oil works well.
Making chilaquiles at home is simple and can be adapted to suit your taste preferences. Here’s a basic step-by-step guide:
Prepare the Tortillas: Cut the tortillas into quarters or strips. Heat oil in a skillet over medium-high heat and fry the tortillas until crispy. Remove them from the oil and drain on paper towels.
Make the Salsa: If you’re making salsa from scratch, blend your chosen ingredients (tomatoes, tomatillos, chilies, garlic, onion) and cook the sauce in a pan until slightly thickened. Store-bought salsa works just as well if you’re short on time.
Combine Tortillas and Salsa: In a large skillet, warm the salsa over medium heat. Add the fried tortillas to the salsa and gently toss to coat. Cook for a few minutes, allowing the tortillas to soak up the salsa without becoming too soggy.
Serve and Garnish: Transfer the chilaquiles to plates and top with your preferred garnishes—cheese, onions, cilantro, avocado, and crema. Add proteins like eggs or chicken if desired.
Chilaquiles are incredibly versatile, allowing for endless variations based on regional preferences or personal taste:
Chilaquiles Verdes: Made with green salsa from tomatillos and green chilies, this version is tangy and fresh, often garnished with fresh cilantro and green onions.
Chilaquiles Rojos: This variation uses a red salsa made from tomatoes and dried red chilies, giving it a deeper, richer flavor.
Chilaquiles with Mole: For a more decadent twist, chilaquiles can be made with mole sauce—a rich, complex sauce made from chilies, chocolate, nuts, and spices.
Chilaquiles with Eggs: Adding fried or scrambled eggs on top makes for a hearty breakfast option that’s sure to keep you full and satisfied.
Chilaquiles with Chicken or Beef: Shredded chicken, beef, or even pork can be added for extra protein and a heartier meal.