Chilaquiles (pronounced chee-lah-key-less) are a customary Mexican breakfast prepared with tortilla chips cooked in sauce. Typically, they are cooked with red enchilada sauce (Chilaquiles rojos) or green salsa (salsa verde in Spanish, which results in Chilaquiles verdes).
Variations
Typically, the dish’s base consists of maize tortillas split into quarters and lightly fried or baked for a lighter variation. The fresh tortilla triangles are covered with green or red salsa. Once the tortilla begins to soften, the mixture is cooked for a while. Sometimes, pulled chicken is included in the recipe. Crema, crumbled queso fresco, chopped onion, and avocado slices are typical toppings. Refried beans, fried or scrambled eggs, and guacamole are all acceptable side dishes to go with chilaquiles.
Regional and familial variants are rather prevalent, as they are with many Mexican meals. Chilaquiles are normally eaten at breakfast or brunch. They are a well-liked meal for using leftover salsa and tortillas.
Regional Differences
The tortilla chips frequently stay crisp in central Mexico. To do this, all ingredients—other than the salsa—are put on a dish, and just before serving, the salsa is added. In Guadalajara, chilaquiles are simmered in cazuelas until they are thick and polenta-like in consistency. Chilaquiles are occasionally made with cream in the Mexican state of Sinaloa. Red tomato sauce is frequently used in the northeastern Mexican state of Tamaulipas.
Wikipedia contributors, “Chilaquiles,” Wikipedia, The Free Encyclopedia, https://en.wikipedia.org/w/index.php?title=Chilaquiles&oldid=1104821024 (accessed September 6, 2022).
