What are Mexican Chilaquiles?
Chilaquiles (pronounced chee-lah-KEE-lays) are a traditional Mexican breakfast dish made with corn tortilla chips covered in red or green salsa sauce. The sauce is often mixed with shredded chicken, and the most recognisable finishing touch is a crispy fried egg placed on top.
Are Chilaquiles Tortilla Chips Served Crispy or Soft?
Chilaquiles recipes vary from region to region. In central Mexico, it’s common to keep the tortilla chips crispy and pour the cooled sauce over them just before serving. In other regions of Mexico, the chips are mixed with the hot sauce and simmered until the tortilla begins to soften. Unlike nachos, chilaquiles are eaten with a knife and fork, not by hand.
Chilaquiles Sauce: Red and Green Sauce Versions
- Chilaquiles rojos (red) – Chilaquiles rojos are traditionally made by charring the outside of fresh tomatoes over a grill, then crushing down and simmering them into a sauce along with onion, jalapeños, garlic, and chicken broth.
- Chilaquiles verdes (green)—Chilaquiles verdes are made using the same method but with green tomatoes called tomatillos. They are also simmered in a sauce with onions, jalapeños, and coriander.
This Recipe: Easy Chilaquiles
Designed with speed and ‘instant hunger’ in mind, this recipe replaces the traditional tomato sauce with a clever and quick version using passata and dried vegetables and herbs. It’s a quick, high-quality and very tasty substitute that makes these chilaquiles a breeze to prepare. Think of it as a replacement for fast food or a takeaway meal. Whether for breakfast or brunch, this version of chilaquiles is also the perfect late night snack after a good night out.
Preparing the Chilaquiles Sauce
Combine all sauce ingredients in a pan and heat through for 5 minutes.
Add the shredded chicken
Let the sauce cool down for a few minutes. To finish, stir through the tortilla chips, ensuring they are coated evenly in the sauce.
The Best Garnishes
The most common garnish used in Mexico is crumbled queso fresco, sliced onion, and avocado slices. Side dishes often include refried beans and guacamole. As chilaquiles have become a loved Westernised dish, new garnishes such as sliced feta, sliced red onion, sour cream, jalapeños, fresh red chilli, lime wedges, and coriander have become popular choices.
Recipe: Mexican Chilaquiles
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Mexican Chilaquiles
Ingredients
Chilaquiles
- 500ml Passata
- 250ml chicken stock
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- Pinch sugar
- Fresh or dried red chilli
- 1 tbsp red wine vinegar
- Sea salt flakes and pepper
- 250g cooked shredded chicken *(see recipe notes)
- 2 eggs
- 300g tortilla chips
Garnish
- White onion thinly sliced
- Fresh or jarred jalapeño slices
- Sour cream
- Handful coriander leaves
- Lime wedges
Instructions
- Prepare the garnishes: Have your sliced white onion, jalapeño slices, sour cream, coriander leaves and lime wedges ready before you start cooking so you can add them when you're finished.
- Place the passata, chicken stock, oregano, onion and garlic powder, vinegar, sugar and chilli in a saucepan. Cook over a medium heat for 5 minutes. Add the shredded chicken, stir and cook for a further 1 minute. Remove from the heat, taste and season with salt and pepper to taste (the sauce should not be too thick, if it is, add a little water to loosen it up).
- While the sauce is cooling, heat another frying pan with oil and, when very hot, break in the eggs. Fry until the edges are crisp, do not turn. Season with sea salt or this.
- To serve: Stir the tortilla chips through the tomato chicken sauce to coat them well. Immediately divide into two bowls to prevent them from getting soggy. Top with fried eggs, onion slices, jalapeños, sour cream and coriander. Serve with lime wedges and extra chilli.
Notes
- Shredded Chicken: If you don’t have pre-cooked or leftover shredded chicken, simply poach 2 – 3 chicken legs or thighs (depending on size) in simmering water until tender. Remove the meat from the bones and shred.
- Smoke Salt: To further enhance your chilaquiles sprinkle eggs with Smoke Salt
- Drinks Pairing: The perfect beer pairing for this Chilaquiles dish is Blonde Michelada, recipe here