• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Chilaquiles (Mexican Fried Tortillas with Salsa)

30 April, 2014 by Tara Leave a Comment

  • Facebook
  • Twitter
  • Email

chilaquiles (1 of 3)
Chilaquiles are a delicious Mexican breakfast dish made from coating fried tortillas in salsa and topping with an assortment of garnishes. The salsa begins to soften the crunchy tortillas, but they shouldn’t become completely soggy. Chilaquiles comes from the Aztec Náhuatl word chil-a-quilitl and means “greens in chile broth”. It is a perfect way to use up leftover tortillas (especially ones that are getting stale) and salsa. To make Chilaquiles Rojos, like I did, use red salsa. Chilaquiles Verdes is made using salsa verde. I tossed in some shredded chicken, but have also seen chorizo or fried eggs used instead. Popular toppings include Mexican cream, Queso Fresco, cilantro, onion, and avocado. It is often served with refried beans. In some areas of central Mexico, the salsa is added to the prepared ingredients last so the tortillas still remain crisp.
chilaquiles (2 of 3)
Epazote is an annual Central American herb. It has a strong tangy flavor used in cooking and teas. I was unable to find any, so I omitted. It can be grown in warmer climates, but has the tendency to become an invasive weed.
More information on Epazote.

Mexican Cream (Crema) is a dairy product similar to Crème fraîche, though a little less thick and tangy. I was able to find it in Walmart, but you can also substitute by whisking together equal parts sour cream to heavy cream with a pinch of salt if unable to locate. I especially loved topping the Chilaquiles with Crema to help cut a little of the spice.

Queso Fresco (“fresh cheese” in Spanish) is a Mexican cheese made from cow milk or cow and goat milk. It is white and soft with a crumbly texture. It becomes creamy when heated, but does not melt. Queso Fresco does not keep long and is best soon after it is made. I have been able to find it at grocery stores in my area.

chilaquiles (3 of 3)

Chilaquiles
Adapted from Mexico in my Kitchen
4 servings

Ingredients:
12 corn tortillas
1/3 cup vegetable oil, divided
2 cups salsa (red or salsa verde)
1 sprig Epazote (optional)
salt to taste
1 1/2 cups shredded cooked chicken breasts or 4 fried/scrambled eggs
Possible Garnishes:
1/2 cup Mexican cream
1/2 cup Queso Fresco
1/3 cup chopped cilantro
1-2 avocados, chopped
2 thin slices yellow onion, rings separated

Cut each tortilla into quarters or 6 slices, as if cutting a pie. In a large skillet, drizzle 1 tablespoon oil over medium heat. Once thoroughly heated, add 1/3rd to 1/2 of the sliced tortillas. Cook until lightly golden and flip to fry other side. Remove to a towel lined plate and repeat with remaining tortillas, adding more oil as needed.

Clean out the skillet and drizzle with 1 tablespoon oil over medium heat. Pour in the salsa and cook, stirring occasionally, for 5 minutes to heat through and thicken. If using, stir in the epazote and salt. Gently fold in the fried tortillas, being careful to keep them from breaking. If using, add the chicken and fold to coat. Cook until heated through, about 2 minutes.
Top with desired garnishes: fried eggs, Mexican cream, queso fresco, cilantro, onions, or avocado and serve immediately.

  • Facebook
  • Twitter
  • Email

Filed Under: Breakfast, Chicken, Meat, North American Tagged With: breakfast, chicken, cinco de mayo, meat, mexican, mexico, north america, North American, poultry, queso, rojo, tortilla

Previous Post: « Chocolate Chip Cookie Dough Cupcakes
Next Post: Chicken and Spinach Enchiladas »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me here.

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,053 other subscribers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,053 other subscribers

Featured Recipes:

Three bundles of fresh Homemade Udon Noodles on a bamboo plate.

Privacy Policy

Copyright © 2021 Tara's Multicultural Table on the Foodie Pro Theme