Chilaquiles, a time-honored traditional Mexican dish, deserve a toast to flavor, texture, and culture. Rooted deep in simplicity, yet open to any possible variation, chilaquiles have captured the foodie attention of the world. This is definitely one for breakfast, lunch, and dinner-a true testament to versatility and vibrancy within Mexican cuisine.
In this article, we shall look at the origin of chilaquiles, how to make the perfect plate at home, and some of the reasons this humble dish has become so celebrated across generations.
Chilaquiles Origins
Chilaquiles date back to the pre-Columbian era, when indigenous peoples used old tortillas to make something new and full of flavor. The term “chilaquiles” comes from the Nahuatl name for “chīlāquilitl,” which translates into “chilis and greens in a liquid.” Traditionally, chilaquiles are made by taking tortillas past their prime and cooking them in a sauce-most classically one made from either red or green chilies.
But as simple as it may be at its root, the chilaquiles are full of history and variations from one region to another. Throughout Mexico, you’ll find unique takes on this dish depending on local ingredients and customs. In central Mexico, for example, chilaquiles are usually cooked with a green tomatillo-based sauce, while in the north, they’re often topped with cheese and crema, sometimes even beef or chicken.
What Are Chilaquiles?
At their most basic, chilaquiles are fried tortilla chips that then have been simmered in salsa until they are barely softened. There’s the base, but what comes next is entirely up to the imagination and taste of the cook. The texture can range from still somewhat crispy to wholly softened, depending on just how long the chips have simmered in the sauce.
Common toppings for chilaquiles include:
Queso fresco or crumbled cotija cheese, Mexican crema, sliced avocado, fried eggs or scrambled eggs, pulled chicken or beef-it’s optional but a thing most do with the dish and sliced onions, radishes, or cilantro for fresh crunch. Serve the dish alone or accompanied, with beans and rice or refried beans; it makes the whole meal very filling.
How to Make Chilaquiles at Home
The great thing about homemade chilaquiles is how extremely rewarding they are to make, and yet so relatively easy. The beauty with it is that it can be as simple or elaborate as one wants it to be. Here’s a basic recipe to get you started:
Ingredients:
12 corn tortillas, cut into wedges
1 cup salsa roja or salsa verde, store-bought or homemade
1/2 cup crumbled queso fresco
1/4 cup Mexican crema
2 tbsp vegetable oil for frying
2 eggs optional, for serving
Fresh cilantro, sliced onions, avocado, and slices of radish for garnish
Instructions:
Tortillas: In a skillet, heat the vegetable oil at medium heat. Fry tortilla wedges in batches until crispy and golden brown. Take them out from the oil and place them on paper towels.
Simmer the chips: In the same skillet, your salsa is heated over medium heat until it begins to simmer. If the sauce is too thick, add a little water or chicken broth. Throw the fried tortilla chips into the skillet and gently toss until chips are covered in the sauce, letting it simmer a couple of minutes until tortillas just start to soften slightly.
While that cooks-prepare the toppings: In another skillet, fry two eggs. Set aside.
Finish the chilaquiles: Pull from heat when tortilla chips have taken in some sauce and still remain somewhat crunchy. Serve with chilaquiles, crumbled queso fresco, crema, fried eggs, sliced avocado, and any other desired toppings.
Serve immediately: Chilaquiles is one of those dishes that’s best served fresh because the longer the tortilla chips sit in the sauce, the softer they’ll keep getting.
Regional Variations of Chilaquiles
One of the reasons chilaquiles are such a celebrated dish in Mexico has to do with the many regional variations. Depending on where you are in the country, it can be a completely different dish and flavor.
Chilaquiles Verdes: Chilaquiles may also be cooked, in central, in a bright, tart salsa verde-with tomatillos at its base-for a fresh and zesty taste.
Chilaquiles Rojos: This one is made with red salsa, usually with tomatoes and dried chiles like ancho and guajillo as the base, for a deeper and smokier flavor.
Chilaquiles Norteños: This is perhaps the most well-known type from Northern Mexico, where one could often find shredded beef on top, sometimes even served with grilled meat on the side.
Chilaquiles Poblanos: One variation that has poblano peppers in the sauce-which gives an earthy, smoky flavor to the whole dish.
Chilaquiles: Much More than a Meal
Beyond the deliciousness of chilaquiles, they are usually associated with family and communal tradition. It’s a dish that evokes feelings of comfort and warmth, and it’s often served as a way to bring people together. Whether prepared in a very casual breakfast or part of festive celebration, chilaquiles have a way of uniting people over shared love for good food.
For many families, chilaquiles represent the best use that can be given to old food-be it stale tortillas or yesterday’s salsa. It is a characteristic feature of Mexican cuisine and respect for its ingredients, where everything is utilized and prepared with much love.
Why Chilaquiles Are Loved Worldwide
Chilaquiles are beautiful in their balance of flavor and texture. From crunchy tortilla chips to rich and spicy sauce, creamy toppings, and fresh garnishes, it’s a beautiful contrast. It’s this complexity that has managed to marry itself to its simplicity and versatility, allowing it to transcend borders into one of the world’s most beloved dishes.
From high-class restaurants to casual diners, chilaquiles have found a niche on menus from across the world but often come with a creative twist that pays homage to the original dish while bringing in new elements.
Conclusion
But chilaquiles are more than just a meal; they are celebration, tradition, culture, and flavor from the southern neighbor. Be it home-made or at the nearest Mexican restaurant down the street, this meal is sure to comfort, satisfy you, and taste the history with every bite. So, any time you need something good and heavy, maybe celebrate little with a plate of chilaquiles? You will not regret it.
