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What's For Dinner? v17.17 - Chilaquiles [1]

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Date: 2022-10-29

Chef Chris Santos on Food Network said that one of his cooks showed him chilaquiles in the mid-1990s and it’s been on his menus ever since. Now it’s in not just Mexican restaurants, but lots of trendy brunch places.

This is home cooking, there is no one right way, and a quick search will find dozens of similar but different recipes. I’m choosing the recipe from SimplyRecipes and will go with her definition:

Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos.

It is infinitely variable: you can add beans, or any kind of cooked seasoned meat, but the basic idea is chips with enough salsa to soften them but not turn them to mush. Some people call it “soggy nachos” but chilaquiles usually don’t have that much cheese and soggy is in this case a feature not a bug. I saw one version on a Food Network show where they looked very much like my stacked enchiladas (3 tortillas) plus a fried egg on top.

A close relative of chilaquiles are migas, where fried tortilla pieces are mixed into scrambled eggs.

Most recipes tell you to fry your own tortillas instead of buying premade chips, and that’s what I did for this example, but I’m usually inspired to make this on a football-season Sunday when I brought home half a bag of chips from the tailgate party.

Chilaquiles

from SimplyRecipes — serves 4



12 corn tortillas , preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges

, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges Corn oil , or other neutral oil for frying

, or other neutral oil for frying Kosher salt

1 1/2 to 2 cups red chile sauce or salsa verde , store-bought or homemade (follow link above for salsa recipes)

red chile sauce or , store-bought or homemade (follow link above for salsa recipes) S prigs of epazote , optional Optional toppings: Eggs, fried or scrambled

Shredded chicken, pork, or beef

Refried beans

Nopalitos

Guacamole Optional garnishes: Cotija cheese or queso fresco

or queso fresco Crema Mexicana or creme fraiche

or creme fraiche Cilantro , chopped

, chopped 1 red onion , chopped

, chopped Avocado , sliced or roughly chopped

It will help with the frying if your tortillas are a little dry. If they are fresh, cut them first, put them in a warm oven for a few minutes first to dry them out a bit, then proceed.

In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.

Add or remove oil to leave 2 tablespoons in the pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. If you have a few sprigs of epazote, add them to the salsa. Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.

Remove from heat. Serve chilaquiles with your choice of the optional toppings and garnishes.

What’s for dinner at your place?

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[1] Url: https://www.dailykos.com/stories/2022/10/29/2127462/-What-s-For-Dinner-v17-17-Chilaquiles

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