Traditional Mexican Chilaquiles
A straightforward recipe for genuine Mexican Chilaquiles Rojos—a delicious Mexican breakfast featuring salsa-soaked tortilla chips and scrambled eggs that can be prepared in less than an hour. Vegan-friendly.
Much has been discussed regarding the so-called "family meals" offered in some of the nation’s renowned restaurants.
Numerous articles and cookbooks focused on this topic depict an idealized scene of a cheerful group of wait staff and cooks gathering to enjoy a lovingly prepared meal together.
I would contend that a more accurate depiction involves whatever ingredients are nearing their expiration in the walk-in, combined with anything else that needs to be utilized, hastily assembled, heated, and laid out in hotel pans for anyone wishing to eat while they complete table settings or prepare for dinner.
Throughout my years as a restaurant chef, I have encountered everything from boiled chicken (and I mean just that—chicken boiled in water, with no additional ingredients) to frozen corn dogs and fries.
However, there are exceptions to this norm. I once collaborated with a determined woman who was primarily focused on what she would prepare for the family meal. And her dishes were delightful: finger-sized taquitos filled with chicken, fried rice enhanced with bits of smoky bacon and sweet English peas. Occasionally, she would express her frustration about having to constantly prepare food for everyone, and someone else would offer to help.
She would then spend the entire meal constructively critiquing the contributions. "Did you forget to wash the lettuce?" she would remark, flicking specks of black pepper off each leaf as if it were dirt.
Then there was Javier (better known by his place of origin: Oaxaca). Javier was an indefatigable bundle of energy who, even after flipping sauté pans at a rapid pace all night, would inevitably begin filling the grill with peppers and the fry baskets with freshly cut wedges of corn tortillas once the service started to slow down.
Prior to my encounter with Javier, I had never experienced Chilaquiles Mexicanos.
Depending on his mood, they could be extremely spicy or alternatively, smoky and filled with grilled chicken.
I had always regarded this combination of freshly-fried tortilla chips drenched in dried chile and charred tomato sauce as a dinner dish, garnished with diced sweet onion and generous spoonfuls of sour cream.
However, I discovered that this is a Mexican dish that is more commonly consumed at breakfast, often accompanied by one or two scrambled eggs. I have included scrambled eggs in the recipe below, but if you prefer to omit them and substitute with shredded chicken, or if you wish to exclude both to create a vegan-friendly option, feel free to follow your cravings.
Ingredients for This Chilaquiles Recipe
- Dried ancho chiles or guajillo chiles
- Ripe tomatoes
- White onion
- Jalapeños
- Cilantro
- Kosher salt
- Vegetable oil
- Corn tortillas
- Large eggs
- Lime
- Minced white onion, chopped cilantro, sour cream, crumbled queso fresco, lime wedges, for garnish
How to Make Chilaquiles
To begin, you can either fry your own tortilla chips or opt for store-bought ones, and the same applies to the red sauce. If you prefer to use your favorite store-bought enchilada sauce, that is perfectly acceptable. Here’s the step-by-step guide:
Step One
Prepare the salsa first. It can even be made a few days ahead of time, as it stores well in the refrigerator for up to a week.
Step Two
Fry the tortillas. Slice the corn tortillas into wedges and fry them in a large skillet over medium heat. This process takes approximately 15 minutes in total.
Step Three
Now, combine! Mix the fried tortillas with scrambled eggs and cook for 5 minutes or until heated through. Alternatively, you can skip the scrambled eggs and instead top with a fried egg.
Step Four
Serve. Add all the toppings you desire! For me, queso fresco is essential. Serve alongside refried beans.
I would appreciate more Mexican breakfast recipes!
- Jugo Verde {Mexican Green Juice}
- Chorizo and Eggs
- Huevos Rancheros
- Simple and Quick Champurrado {Mexican Hot Chocolate}
- Simple Stovetop Pinole Chia Oatmeal
- Homemade Conchas Recipe
- Vegan Atole {Warm Cinnamon and Corn Drink}
Scrambled Eggs? Fried Eggs? Grilled Chicken?
Or perhaps all of the above? With a chilaquiles rojos recipe this exceptional, you cannot go wrong. Regardless of how you choose to top it, if you prepare this Mexican chilaquiles recipe, please share your experience by taking a picture and tagging me.
Notes
To create vegan chilaquiles, simply exclude the scrambled eggs and garnish with vegan cheese and sour cream.
Fixings
8 new tomatillos, husks eliminated
1 white onion, coarsely slashed
- 1 poblano pepper, stripped and cultivated
- 1 jalapeno pepper, cultivated
- 3/4 cup slashed cilantro
- 4 cloves garlic
- 2 passes on new mint salt to taste
- 3 cups destroyed cooked chicken
- 1/4 cup vegetable oil
- 12 (6 inch) white corn tortillas, cut into 3 strips
- 3/4 cup destroyed pepperjack cheddar
- 3/4 cup destroyed Monterey Jack cheddar
Guidelines
Preheat broiler to 375 degrees F (190 degrees C).
Mix tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt in a blender until smooth.
Move combination to a pan and bring to a delicate bubble.
Decrease hotness to medium-low and stew until thickened, blending regularly, around 10 minutes. Add chicken to tomatillo sauce and keep on stewing until chicken is warmed through, around 5 minutes more.
Heat vegetable oil in an enormous skillet over medium hotness. Fry tortilla strips in groups until fresh and gently seared, 5 to 7 minutes. Channel on a paper towel-lined plate.
Layer about a large portion of the seared tortillas in a 2-quart baking dish; spread a large portion of the tomatillo sauce over tortillas. Blend pepperjack cheddar and Monterey Jack cheddar in a bowl; sprinkle half over tomatillo sauce.
Rehash layers.
Heat in preheated broiler until cheddar is brilliant and effervescent, 30 to 35 minutes. Permit to cool 5 minutes prior to serving.
Cool. Appreciate it!Sedekah-ekstrem.
Traditional Mexican Chilaquiles VIDEO
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