The Mexican Dish - Chilaquiles

Chilaquiles is a traditional Mexican dish that has a rich history and has become a popular part of Mexican cuisine. The name "chilaquiles" is derived from the Nahuatl word "chīlāquilitl," which means "herbs or greens in chili broth." The dish has ancient roots, dating back to the Aztec civilization in Mesoamerica.

The basic concept of chilaquiles involves fried or baked tortilla strips or chips that are then soaked in a flavorful sauce, typically made with tomatoes, chilies, and other ingredients. The dish is often topped with various garnishes, such as cheese, sour cream, avocado, and cilantro. Chilaquiles can be served for breakfast, brunch, or as a hearty meal.


The origins of chilaquiles can be traced back to the indigenous communities of Mexico. In pre-Columbian times, the Aztecs are believed to have prepared a similar dish using leftover tortillas and combining them with chili pepper sauces. This early version of chilaquiles likely served as a practical and delicious way to use up stale tortillas and avoid food waste.


Over time, chilaquiles evolved, and different regions in Mexico developed their own variations of the dish. The versatility of chilaquiles allows for various regional interpretations and personal preferences, making it a popular and beloved dish throughout the country.

Today, chilaquiles have transcended national borders and gained popularity in other parts of the world, often appreciated for their bold flavors and comforting qualities. The dish is not only a staple in traditional Mexican households but has also found its way onto the menus of Mexican restaurants globally, showcasing the enduring appeal of this flavorful and historical dish.

Making Traditional Red Chilaquiles;

Ingredients:

For the Sauce:

• 3 large tomatoes, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2-3 dried guajillo chilies (or other mild red chilies), seeded and deveined
• 1 cup chicken or vegetable broth
• Salt and pepper to taste

For the Chilaquiles:

• 8-10 corn tortillas, cut into triangles or strips
• Vegetable oil for frying
• 1 cup shredded cooked chicken (optional)
• 1 cup queso fresco or Mexican cheese blend, crumbled
• 1/2 cup crema or sour cream
• 1 avocado, sliced
• Fresh cilantro, chopped, for garnish
• Radishes, sliced, for garnish
• Lime wedges, for serving

Instructions:

• Prepare the Sauce:
  • In a blender, combine the chopped tomatoes, onion, garlic, and dried chilies.
  • Add the chicken or vegetable broth to the blender and blend until smooth.
  • Strain the sauce through a fine mesh sieve to remove any solids.
  • Season with salt and pepper to taste.
• Fry the Tortillas:
  • Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat.
  • Fry the tortilla triangles or strips in batches until they are golden and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
• Assemble the Chilaquiles:
  • In a large pan, heat the prepared sauce over medium heat until it simmers.
  • Add the fried tortillas to the sauce, tossing to coat evenly. Cook for a few minutes until the tortillas are well-coated and slightly softened but still have some texture.
  • If using, add the shredded cooked chicken and mix well.
• Serve:
  • Transfer the chilaquiles to serving plates.
  • Top with crumbled queso fresco, a drizzle of crema or sour cream, avocado slices, chopped cilantro, and sliced radishes.
  • Serve immediately with lime wedges on the side.

Enjoy your delicious homemade chilaquiles! Feel free to get creative with additional toppings or variations to suit your taste.

Chilaquiles recipe videos I chose for you;

The Best Mexican Chilaquiles;

The Perfect Breakfast Food (Chilaquiles 2 Ways);

The Best Chilaquiles Recipe;

References;

1.  Bayless, Rick (2000). Mexico: One Plate at a Time. New York: Scribner. p. 129. ISBN 0-684-84186-X.
2. Kennedy, Diana (1972). "Tortillas and Tortilla Dishes". The Cuisines of Mexico. Harper & Row. p. 67. ISBN 978-0-06-012344-4.
3. Lopez, Steve (2021-12-11). "Column: Comfort food confessional: My lifelong quest to find, or create, the perfect chilaquiles". Los Angeles Times. Retrieved 2023-02-02.
4. Nahuatl Dictionary. (1997). Wired humanities project. Retrieved September 9, 2012, from link Archived 2016-12-03 at the Wayback Machine.
5. Pinedo, Encarnación; Strehl, Dan; Valle, Victor (2005-10-24). Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California. ISBN 978-0-520-24676-8.

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