A couple of things happened recently, which made me want to make chilaquiles:
- I attended a seminar on “Common Misconceptions in Mexican Cuisine” a few weeks ago. It was about how Americanized Mexican food is in America. The presenter talked about chilaquiles and their authentic Mexican preparation. She prepared food for the seminar (yes!!) so we were able to try chilaquiles!
- I purchased the Mexican Veggie Pack from Bountiful Baskets that had all of the ingredients for a fantastic green chilaquiles salsa!
So what are chilaquiles?
Chilaquiles are a Mexican dish that is prepared with fried corn tortilla strips or quarters and smothered in a green or red chili salsa. They are frequently topped with queso, mexican cream, eggs and/or onions.
Here is my interpretation of “authentic” Chilaquiles:
First, I made the chili salsa out of tomatillos, jalapenos, onions, and garlic.
I peeled and washed the tomatillos, washed, de-stemed and de-seeded the jalapenos, peeled the garlic and onion, then placed them on a baking sheet. I drizzled them lightly with olive oil and broiled them for about 7 minutes, until they started to brown:
Once roasted, I put all the veggies into a food processor with a little salt, pepper and cumin and processed for about 60 seconds, until finely chopped and fully incorporated:
Next, I made the corn tortilla chips!
I prepared them two different ways. The quartered tortillas are the “authentic” preparation. The sliced tortillas are how I have seen them prepared in New Mexico. I fried them in vegetable oil heated to 350 degrees:
I served it with Queso Fresco, which tastes a lot like mozzarella, but it crumbles easily:
Here are the traditional quartered tortillas that are dipped in tomatillo salsa:
And here are the tortilla strips, smothered in salsa and topped with queso fresco:
Spicy, crunchy, salty and delicious!! As an added bonus, I have been told it is a cure for a hangover. So there you go! Chilaquiles!!
- 6 tomatillos
- half a large onion
- 2 jalapenos
- 3 cloves of garlic
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp cumin
- 12 corn tortillas
- vegetable oil for frying
- queso fresco
- Peel the outside shell and wash tomatillos. Remove stems and seeds from jalapenos and cut in half. Peel onion and garlic cloves.
- Place vegetables on a baking sheet and lightly drizzled with olive oil. Broil in oven for 5-8 minutes, until lightly browned.
- Put broiled veggies into a food processor, add seasoned salt, pepper and cumin. Process until finely chopped and fully incorporated
- Heat vegetable oil in medium-sized pot until 350 degrees. Meanwhile, quarter or slice corn tortillas.
- Fry tortilla quarters or strips in batches for 30-60 seconds, until slightly browned. Remove and place in a paper-towel lined bowl.
- Smother tortilla strips in salsa and top with queso, OR enjoy chips dipped in salsa!
Have you ever heard of or eaten Chilaquiles before?
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