Craving a satisfying breakfast? Chilaquiles are a traditional Mexican dish that combines crispy tortilla chips with a savory sauce, topped with fresh ingredients. This recipe is not only delicious but also versatile, allowing you to customize it to your liking. Whether you prefer it spicy or mild, this dish is sure to impress with its bold flavors and beautiful presentation. Let’s dive into this delightful recipe that will become a staple in your kitchen!
Ingredients
– 8 corn tortillas, cut into triangles
– 2 cups red sauce (salsa roja)
– 1 cup shredded chicken (optional)
– 1/2 cup crumbled queso fresco
– 1/4 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1 avocado, sliced
– 1/2 cup diced tomatoes
– 1/4 teaspoon salt
– Oil for frying
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is 15 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Based on one serving (approximately 1 cup), the nutritional value is:
– Calories: 350
– Protein: 12g
– Carbohydrates: 30g
– Fat: 20g
– Fiber: 5g
Step-by-Step Cooking Process
- Heat oil in a skillet over medium heat.
- Fry tortilla triangles until golden and crispy. Remove and drain on paper towels.
- In the same skillet, pour in the red sauce and bring to a simmer.
- Add the fried tortillas to the sauce and stir gently to coat.
- If using, add shredded chicken for extra protein.
- Cook for 2-3 minutes until tortillas soften slightly.
- Transfer the mixture to a serving plate.
- Top with crumbled queso fresco and sliced avocado.
- Drizzle with sour cream and garnish with diced tomatoes and cilantro.
- Serve immediately while hot, and enjoy!
Alternative Ingredients
You can substitute corn tortillas with tortilla chips for a quicker version. For a vegetarian option, use black beans instead of chicken, and choose a spicy salsa to add some heat.
Serving and Pairings
Chilaquiles can be served with sunny-side-up eggs on top for added protein. Pair with refried beans, a fresh salad, or a side of guacamole to enhance the meal.
Storage and Reheating
Store leftover chilaquiles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat. While freezing is not recommended due to the texture of the tortillas, you can freeze the sauce separately.
Cooking Mistakes
- Overcooking the tortillas can make them soggy.
- Using cold sauce can make the dish less flavorful.
- Not seasoning the sauce can lead to bland chilaquiles.
- Skipping the garnishes can reduce the dish’s appeal.
- Not serving immediately can affect the crispiness of tortillas.
Helpful Tips
- Use fresh, homemade salsa for the best flavor.
- Experiment with different toppings like fried eggs or jalapeños.
- Make sure to drain excess oil from fried tortillas.
- Adjust spice levels by varying the salsa used.
FAQs
What are chilaquiles traditionally served with?
Chilaquiles are often served with eggs, either scrambled or fried, and a variety of toppings like avocado, sour cream, and cilantro. They’re a popular breakfast dish in Mexico.
Can chilaquiles be made ahead of time?
While the components can be prepared in advance, it’s best to assemble chilaquiles just before serving to maintain the crispiness of the tortillas.
Are chilaquiles gluten-free?
Yes, as long as you use corn tortillas, chilaquiles can be gluten-free. Always check the labels of any packaged ingredients to ensure they meet gluten-free standards.
Can I make chilaquiles vegetarian?
Absolutely! You can skip the chicken and load up on vegetables or beans for a hearty vegetarian version.
What is the best sauce for chilaquiles?
Both red (salsa roja) and green (salsa verde) sauces work well. Choose based on your personal preference for heat and flavor.
Conclusion
Chilaquiles are a delightful, versatile dish that brings together crispy tortillas and vibrant flavors, making them perfect for breakfast, brunch, or even dinner. With easy substitutions and a variety of toppings, this recipe is sure to satisfy your cravings. Give it a try, and enjoy a taste of Mexico in your home!
Chilaquiles Recipe
Ingredients
- 8 corn tortillas cut into triangles
- 2 cups red sauce salsa roja
- 1 cup shredded chicken optional
- 1/2 cup crumbled queso fresco
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 avocado sliced
- 1/2 cup diced tomatoes
- 1/4 teaspoon salt
- Oil for frying
Instructions
- Heat oil in a skillet over medium heat.
- Fry tortilla triangles until golden and crispy. Remove and drain on paper towels.
- In the same skillet, pour in the red sauce and bring to a simmer.
- Add the fried tortillas to the sauce and stir gently to coat.
- If using, add shredded chicken for extra protein.
- Cook for 2-3 minutes until tortillas soften slightly.
- Transfer the mixture to a serving plate.
- Top with crumbled queso fresco and sliced avocado.
- Drizzle with sour cream and garnish with diced tomatoes and cilantro.
- Serve immediately while hot, and enjoy!
