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Chilaquiles
Pronounced [chee-lah-KEE-lehs]. This dish is
popular from the U.S. border all throughout Mexico and downward into Guatemala because it
is a popular way to use stale corn tortillas.
Depending on the dish the tortillas are cut in strips or broken into pieces and topped
with a sauce or layered, casserole style. Chilaquiles are frequently eaten as a breakfast
food. One traditional variation mixes the tortillas strips with freshly scrambled
eggs and roasted chiles.
fried tortilla strips en molcajete ready for
use in the chilaquiles recipe
Basic Chilaquiles
Based on a recipe from Epicurious.com
Serves 6
i n g r e d i e n t s
1 dozen stale corn tortilla
2 1/2 cups Mexican-style tomato sauce (below)
1/2 cup chicken broth
2 fresh or canned jalapeño chilies, or to taste, seeded and minced
(wear rubber gloves)
2 cups grated Monterey Jack (about 1/2 pound) or a combination of 1 cup Longhorn or
Cheddar and 1 cup Monterey Jack.
1/3 Crema (see recipe)
Tomato Sauce
1 35-ounce can plum tomatoes, drained
1 onion, chopped coarse
2 garlic cloves, chopped coarse
2 fresh or canned jalapeño chilies, or to taste, seeded and minced (wear rubber gloves).
You can also used canned Chipotle chilies to add a nice
smoky flavor.
3 tablespoons vegetable oil
In a blender purée the tomatoes with the
onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high
heat until it is hot but not smoking, add the tomato purée, and cook the mixture,
stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.
d i r e c t i o n s
(Chilaquiles)
In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not
smoking, in it fry the tortillas in batches for 10 to 20 seconds, or until they are pale
golden and almost crisp, and transfer them as they are fried with a slotted spatula to
paper towels to drain. In a bowl stir together the tomato sauce, the broth, and the
chilies. In a greased 1 1/2-quart shallow baking dish layer the tortillas, the Monterey
Jack, and the tomato sauce, beginning with a layer of the tortillas and ending with a
layer of the Monterey Jack, and bake the chilaquiles, covered with foil, in the middle of
a preheated 350°F. oven for 20 minutes. Drizzle the crema over the chilaquiles and serve.
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Chilaquiles
History
The name
chilaquiles is derived from the word chil-a-quilitl which means
"herbs or greens in chili broth" [In Nahuatl] or "a broken-up old,
sombrero".
As with most dishes there are regional versions. In Sinaloa, Mexico
the chilaquiles are prepared with a white sauce.
Mexico City is known for using a spicy tomato sauce and always tops each
serving with an ample sprig of epazote.
In Guadalajara cazuelas are kept
simmering filled with chilaquiles that become thick in texture similar to
polenta.
Recipes Dating Back To 1898
Recipes for chilaquiles have been found in a
U.S.
cookbook published in 1898. The book was Encaracion Pinedo's El
Cocerina Espanol (The Spanish Cook). She included three recipes
one for Chilaquiles tapatios a la mexicana, Chliaquiles a la
mexicana, and Chilaquiles con camarones secos.
Tortilla Tips
This is no time to use your freshest
corn tortillas. Start with stale tortillas or you can dry them in the oven. If
the tortillas are too fresh and soft or thin they will disintegrate when mixed with
the other ingredients. Other
Chilaquiles Recipes
Black Bean Chilaquiles - Made with
black beans, mozzarella and parmesan cheese and cilantro.
Chilaquiles II - Recipe from the Mozzarella Company with salsa verde and pickled onions.
Exotic
Mushroom Chilaquiles - includes portobella mushrooms, scallions, red
onion, tomato, goat and fontina cheeses. Topped
with Tomatillo sauce.
In this version we used eggs, green onions and feta cheese.
Simple Cottage Cheese Chilaquiles - uses
lowfat cottage cheese, chile powder, cumin, garlic, tomatoes, and queso
Oaxaca.
Make Crema
Crema is similar to the French Creme Fraiche and has the flavor of a buttery rich and
slightly tart sour cream. To make your own, place 1 cup whipping cream in a small
saucepan on low and heat just until it is barely warmed. Do not overheat or you crema
won't thicken. and 2 tablespoons buttermilk in a glass container. Cover and let
stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well
before covering and refrigerate up to 10 days.
Sources
Authentic Mexican - By Rick Bayless
The Cuisines of Mexico - by Diana
Kennedy
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