Chilaquiles is a popular breakfast dish in Mexico. This is the best cake and used to be fried, cooked in salsa and cheese. When enjoying this dish, you can eat it with eggs and a portion of beans or nopalitos. In this article, we will send you a recipe to make the best Chilaquiles recipe in 30 minutes!
What are Chilaquiles, and Why Should You do Them?
Chilaquiles (pronounced “chee-lah-KEE-lays”) comes from the Nahuatl language, meaning chilis and green vegetables. This is a traditional breakfast dish served in Mexico. Also you can use it at any time of day as it is very simple and easy to do. This interesting recipe appeared in the United States in 1898 when introduced in The Spanish Cookbook by Encarnación Pinedo.
To make chilaquiles is quite simple, all you need is french fries and cornflakes boiled in a simmering sauce. This dish is not only affordable, easy to make at home but also great for entertainment as both the main ingredients (chips and sauces) can be pre-made. Chilaquiles is also a great meat-free option and is great for weeknights when you need a snack ready in less than 30 minutes.
Enjoying chilaquiles is simple and easy. You can eat it with scrambled eggs or scrambled eggs above, you can also eat it with cheese, shredded chicken, or grilled vegetables - there are a variety of options depending on your taste and taste. Because it is so versatile, you can make this cake and combine the use of all the leftovers in the refrigerator. Isn't that great?
There is one more interesting thing that we want to share so that you have more reasons to choose this dish every breakfast. For nights when you drink too much, indulging in chilaquiles for breakfast is a great way to quench your thirst. Now we understand more about why this dish is such a popular breakfast in Mexico.
What is the Difference Between Chilaquiles Verdes and Chilaquiles Rojos?
Chilaquiles Verdes is made with salsa made from tomatillos, onions, jalapeños, and cilantro (hence the "greens" in translation). Chilaquiles Rojos is made with a salsa made of tomatoes, onions, jalapeños, garlic, and broth. Both are cooked using the same technique - it just depends on the cooker's preference for the type of salsa they like. Today we share with you our recipe for Rojos chilaquiles, and then you can create Chilaquiles Verdes according to your taste.
In some cases Chilaquiles is also sometimes mistaken for Migas, Migas is a more egg-rich Mexican dish consisting of diced corn tortillas, fried until golden; sauté onion, tomato, and dumpling; and served with scrambled eggs. Now, you can't confuse dishes, right?
How to Enjoy Chilaquiles?
As we shared above, Chilaquiles can be topped or served with whatever your little heart desires. Scrambled eggs or scrambled eggs, shredded chicken, sour cream, pico de gallo, frescoed queso, or butter are all great options. As for us, after trying out a lot of things we especially love combining a fried egg and fried beans on the other. Then it was a perfect vegetarian dish.
Chilaquiles Recipes
Note: The food will be better if your cake is a little dry. So if they're fresh, cut them out first, put them in a warm oven for a few minutes to dry a little, then proceed.
Ingredients:
Red Chili Sauce
Take 4 dried chilies, remove the seeds, stems, and veins. Then gently simmer chili on a saucepan over medium heat to create their flavor. Put the chili in the pot, pour boiling water into the blanch. Let stand for 15 minutes. Next, you put chili, 2 cloves of garlic, 1/2 teaspoon of salt, 1/2 cup of water-soaked in chili in a blender. Press the blender lid tightly while grinding, and grind until completely blended. Strain through a mesh sieve into a pan to make chilaquiles. (Red chili sauce recipe).
Salsa Verde
Add 1 lb of tomatillos, peel, in a pot, cover about 1 inch in water. Add 1 jalapeno, remove the stem and seeds. Add 2 garlic cloves. Boil. Cook for 5 minutes until tomatoes change color and cook. Use a slotted spoon to put the tomatillos, jalapeno, and garlic in the blender. Add one cup of cooking liquid. Mix until completely smooth. Add salt to taste. (Salsa verde recipe).
Directions:
Using a large saucepan, rinse the pan with a generous amount of corn oil (1/8 inch), heat over medium to high heat. When the oil is quite hot, fry the cake until golden brown.
At this point, you take the cornflakes on a plate lined with a paper towel to absorb excess oil. Sprinkle a little salt on the cornflakes.
After taking out the cornbread, wipe the pan clean! This will take away any bruised Ngo cakes.
Use the pan you have cleaned the Corn cake above. Put 2 tablespoons of oil in the pan, let the heat return to high. Add salsa and let salsa cook for a few minutes. If you have a few epazote sprigs, adding them to the salsa will have a richer flavor.
Once the salsa has been hot and has reached the right consistency, then add the fried tortilla to the salsa. Gently flip the tortillas until they are evenly covered with salsa. Continue cooking for a few more minutes before you're done.
After about 3 minutes, when you notice the food is perfect, turn off the heat, take out a plate and start enjoying it. Food is best enjoyed when eaten hot, but if you eat it cold it's okay, depending on your habits and preferences.
Pre-cook: You can pre-cook french fries and salsa Roja, when you need to cook chilaquiles you just need to bring it out and use it. You can also use chicken or vegetable broth to warm up the salsa if needed.
Storage: The remaining chilaquiles can be stored for up to 1 day, when reused you can warm it up if needed.
How to Bake the Delicious Crunchy Tortilla Chips for Chilaquiles Recipe
For a deliciously crunchy tortilla, you need 16 thin corn tortillas, 2 tablespoons of extra virgin olive oil, and 1/2 teaspoon of salt.
Start heating the oven at 400 degrees F with the brackets in the upper-middle and lower-middle positions. Line two large baking sheets with parchment for easy cleaning. Use palm oil to gently sweep both sides of each tortilla. Arrange 4 cakes at once and cut them into 8 pieces. Repeat with the rest of the corn flakes. Divide the wedge seeds between the two baking sheets and arrange them evenly over the pan (it's okay if the potato pieces are stacked; they will shrink considerably when baked). Sprinkle half salt over one pan and half salt on the other.
Bake, swap the pan on the rack every 5 minutes until the fries curl on the edges and some start to turn yellow on the edges. This can take as little as 10 minutes. Pay particular attention to the top shelf, as these tend to be baked first. When you see the fries on the top shelf turn golden on the edges, remove the pan and move the pan from the bottom rack to the top. Bake until the fries start to brown on the edges, then remove from the oven.
We've just shared the tips for creating the best Chilaquiles recipe in just 30 minutes. If you found this post helpful, don't forget to rate 5* and leave us a comment! I hope you make great food!
Ingredients
Directions
Using a large saucepan, rinse the pan with a generous amount of corn oil (1/8 inch), heat over medium to high heat. When the oil is quite hot, fry the cake until golden brown.
At this point, you take the cornflakes on a plate lined with a paper towel to absorb excess oil. Sprinkle a little salt on the cornflakes.
After taking out the cornbread, wipe the pan clean! This will take away any bruised Ngo cakes.
Use the pan you have cleaned the Corn cake above. Put 2 tablespoons of oil in the pan, let the heat return to high. Add salsa and let salsa cook for a few minutes. If you have a few epazote sprigs, adding them to the salsa will have a richer flavor.
Once the salsa has been hot and has reached the right consistency, then add the fried tortilla to the salsa. Gently flip the tortillas until they are evenly covered with salsa. Continue cooking for a few more minutes before you're done.
After about 3 minutes, when you notice the food is perfect, turn off the heat, take out a plate and start enjoying it. Food is best enjoyed when eaten hot, but if you eat it cold it's okay, depending on your habits and preferences.
Pre-cook: You can pre-cook french fries and salsa Roja, when you need to cook chilaquiles you just need to bring it out and use it. You can also use chicken or vegetable broth to warm up the salsa if needed.
Storage: The remaining chilaquiles can be stored for up to 1 day, when reused you can warm it up if needed.