Friday, September 11, 2009

Chilaquiles Recipe

Layers of soft yet crunchy fried tortillas dripping with red sauce, topped with crema, queso fresco, red onion, cilantro and served with over easy fried eggs, I really can’t think of a better way to start the day then Chilaquiles.


Chilaquiles date back to ancient times and are traditionally made from stale tortillas. Stale tortillas will absorb much less oil, making chilaquiles a perfect way to use leftovers. After the basis of stale tortillas everything else is influenced on regional and personal preferences.

After reading about Diana Kennedys Chilaquiles Veracruzanos in her Essential Cusines of Mexico book I asked my wife if she remembered her grandmas Chiliquiles recipe. Her Grandma was raised in Veracruz and the recipes turned out to be very similar with exception of a couple of ingredients.


Serves 6-8

2 Tablespoons Vegetable Oil
2 Ancho Chiles seeds and veins removed
1 Cascabel Chile (Optional for a bit more spice)
8 Roughly Chopped Roma Tomatoes
1 Half Roughly Chopped onions
3 Garlic Cloves
Salt to Taste
1 Cup Chicken Broth

Vegetable Oil for Frying
24 Tortillas Cut Into Pieces

½ Red Onion Thinly Sliced
3 Sprigs of Cilantro
1/3 Cup Crumbled Queso Fresco

Heat the oil in a skillet. Fry the chile for about 1 minute on each side. Remove the chili, cover with hot water, and leave to soak for 5 to 10 minutes.


Add tomatoes, onions and garlic to the same pan and grill until they are softened. Transfer the drained chile, tomatoes, onions and garlic to a blender and blend until smooth.


Reheat the oil and add the sauce, season with salt and cook over moderate heat, stirring occasionally, about 4 minutes, add the broth and cook for 1 minute more. Remove from the heat and keep warm.


Heat the oil and fry the tortilla pieces, about one third at a time so they cook evenly, until they just stiffen but do not brown, about 3-4 minutes a batch.


Transfer the fried tortillas to paper towels to drain while you fry the rest; add a bit more oil to the skillet and lower the heat if necessary.


Stir in tortillas and cook over medium heat for 5 to 8 minutes, or until most of the sauce has been absorbed, allow just enough time for tortillas to absorb the salsa. Stir Constantly, the tortilla pieces should be soft yet crunchy.


Serve immediately and top with crema, cilantro, and red onion. I love mine served with Over easy fried eggs.




micaela said...


BTW, I'll be emailing you a recipe for a "fancy" PRican chicken fricasee. I just need to remember to scan it in ;-)

Take care, I'm still enjoying the blog, so jealous of all your trips to Ensenada in August...

Byte64 said...

chilaquiles are really a great starter.
Do you like them best slightly dry or with a lot of salsa?
I prefer the second option when possible.

Hasta pronto!

Mike said...

Those look great! I really like chilaquiles. My favorite is having them as the neutral zone between the two sides of huevos divorciados.

jason said...

That looks awesome. I have to make some chilaquiles soon.

Jada said...

So good. I've been looking for a traditional chilaquiles recipe. Thanks!

Anonymous said...

Those were even good the next day !!! Thanks for the grub


Masa Assassin said...

Hi Micaela, I would love to see your fricasse recipe :)

Hi Byte I also like mine with mucho salsa

Hi Mike thanks!

Hi Jason thanks they are not to difficult go for it.

Hi Jada glad you like the recipe :)

Hi CH yes usually they are best out of the pan but its good to hear you enjoyed the leftovers also.

Sheri Brewer said...

I made this recipe and it is delicious! Thank you.