Chilaquiles Recipe
Email
It’s hard to dislike chilaquiles, a not particularly pretty mishmash of fried corn tortillas bathed in a fiery chile sauce and topped with anything from eggs to cheese to leftover chicken. Colloquially, the term has come to mean “a broken-up old sombrero,” alluding to the bits of broken-up tortillas that are the dish’s defining ingredient.
Special equipment: A 12-inch cast iron skillet is perfect for making chilaquiles, but any large, heavy-bottomed frying pan will do.
What to buy: Look for dried ancho chiles and Cotija cheese in Latin grocery stores and gourmet markets.
Crème fraîche and crema are both types of naturally thickened fresh cream (the French and Mexican versions, respectively) with a tangy flavor and rich texture. If you can’t find either, sour cream is a decent substitute, but you may need to thin it with a little water so that it’s easier to drizzle.
Game plan: Top the chilaquiles with leftover rotisserie chicken from the grocery store or poach your own. To poach, combine 3 skinless chicken thighs, 1 peeled garlic clove, 2 bay leaves, 2 teaspoons kosher salt, and 10 peppercorns in a medium pot, cover with cold water, and simmer until chicken thighs are cooked through. When the thighs are cool enough to handle, shred the meat.
If you’re sensitive to spiciness, remove the seeds and membranes from the serrano chiles.
This dish was featured as part of our Chile Pepper Recipes photo gallery.
For the chilaquiles:
- 3 dried ancho chiles, stems and seeds removed
- 2 medium tomatoes, cored and coarsely chopped
- 1 medium white onion, small dice (about 1 1/2 cups)
- 3 serrano chiles, stems removed and coarsely chopped (seeds and membranes removed if you’re heat-sensitive)
- 1 bunch fresh cilantro, tough stems removed and coarsely chopped (about 2 cups)
- 2 teaspoons kosher salt
- 1/2 cup low-sodium chicken broth
- 2 cups vegetable or canola oil for frying
- 20 (6-inch) corn tortillas (preferably stale), each cut into 8 wedges
- 1 medium lime, juiced
For the garnish:
- 3 chicken thighs, cooked and shredded (optional, see “Game plan” above)
- 1/4 cup crumbled Cotija cheese or shredded Monterey Jack cheese
- 1/4 cup crème fraîche, crema, or sour cream
- 3 medium radishes, thinly sliced
- 2 medium limes, cut into wedges
- Bring a small pot of water to a boil over high heat. Place ancho chiles in a single layer in a small frying pan and toast over medium heat until crispy and fragrant, about 4 minutes. Transfer chiles to a medium, heatproof bowl. Pour boiling water over chiles to completely cover them and soak until they are soft and pliant, at least 10 minutes.
- Drain chiles and place in the bowl of a blender or food processor along with tomatoes, 3/4 of the diced onion, the serrano chiles, and about 1 cup of the chopped cilantro. Add salt and chicken broth and blend until smooth.
- Heat oil in a large cast iron skillet or frying pan over medium-high heat until 350°F, about 10 minutes. Fry tortillas in 5 batches until they are crisp and have stopped furiously bubbling, about 1 minute per batch. Remove with a slotted spoon to a paper-towel-lined baking sheet and sprinkle with salt.
- Carefully strain oil into a heatproof container. Wipe out the pan and return it to the stove over medium-high heat. Take 1/4 cup of the used oil and add it to the skillet (discard the remaining oil). When it is shimmering, carefully pour in blended chile mixture (it will bubble furiously) and fry it, stirring often, until it is fragrant and no longer raw-tasting, about 7 minutes.
- Reduce heat to medium low and stir in lime juice. Taste and, if necessary, adjust seasoning with salt. Add fried tortillas, stirring gently until they are softened and well-coated with sauce.
- Transfer chilaquiles to a serving platter and top with shredded chicken (if using), cheese, a drizzle of crème fraîche, radishes, and remaining diced onion and cilantro. Serve with lime wedges on the side.
I have never heard of this as chilequilas. Tia uses enchilada sauce (used to make it from scratch) with cut up and fried corn tortillas - then adds black olives and tons of cheese. Very yummy.
Cooking tomatoes in a cast iron pan releases the iron in the pan..not a bad thing...it has tradionally been used to up the iron in our diets
I had migas in Spain, and they were stale breadcrumbs. So you can call anything anything. Authentic is how you like it.
Regan B: We live in Mexico and have two batches of stale tortillas, ready to make into chilaquiles. I have two questions: 1) Do we fry the hardened stale tortillas, just as we would fresh ones? and 2) If the tortillas are already stale and hard, how do we cut them into totopo-sized pieces? Do we just break them?
Dear Fast..., where should i start?..1).I do not live in DC or DF, right now i live 2 hours away from Guadalajara. 2) I am very open, I eat everything good from everywhere...i think i have traveled a lot and i have always tried every new dish and then cook it when i am back home 3) I like british cheddar cheese, gruyere, cabrales, manchego (Mexican manchego sometimes is good but try manchego from La Mancha, Spain), parmagianao reggiano, bola chiapaneco, etc...but if i had only one cheese to choose, i´d keep my Mexican panela 4) jocoque, is like yoghurt but salty and thicker. 5) "national identity"..it was only a joke. 6) i don´t call anyone gringo.
Hi, Evaristo! I think you've just proven that the different regions of Mexico have very big differences in food. I'm near Guadalajara, and radishes are a common garnish or "topper" for many soups and caldos, not just pozole. The street food tacos are almost never without them. It seems, from what you wrote, that we use more limon and cilantro, too, than you do in the D.C. area. They are used here constantly, in more dishes than you can count. Comino is used, but not often at all; is it used more commonly down there? I love it, but wouldn't want it used on everything.
But since chilaquiles are admittedly a kind of "use your leftovers" dish, why NOT include radishes? Or lime or cilantro for that matter? After all, isn't the main goal that the food TASTES good? And what tastes good to one may not do so for another. Sometimes it's a matter of what you're used to, but I think it's more often a very individual thing.
I wish I could meet you and talk foodie stuff with you.
You're right, though. People should take some care, and mind their manners, when they consider calling a dish "traditional." I have made my own variations of many traditional Mexican dishes, and feel no shame in doing so, but I would NOT label them traditional. I'd call it a variation of a traditional recipe.
After all, so many of us gringoes add sour cream to lovely old Mexican recipes, and feel it enhances all the flavors. Traditional, no, but delicious, yes!
Up here near Guad, limes and cilantro are used constantly. I had to live here for 10 years before I found my first yellow lemon at any store! But I'm totally hooked on limon, now. If less is used in the D.C. cuisine, that doesn't make Guad cuisine any less authentic. Nor is the D.C. cuisine not authentic. Both are equally traditional and valid. I think perhaps it would be best to use the term "traditional" instead of (or in addition to) the term "authentic." That might help. Maybe adding the region from which the tradition originates could help, too. But these regional differences are no cause for bad feelings about one or another - on the contrary, they add to the variety and diversity of Mexican cuisine. Viva!
We should all cut some slack for people who post "authentic" Mexican recipes, because many of them didn't even know they were NOT authentic, especially if they got them from a friend or an English cookbook. Before the days of the Internet, it would have been hard to confirm authenticity for those recipes. Let's hope that the Internet can sort out these matters, because nothing that went before it was capable of doing so. I REALLY thought the "Mexican" recipes I found in my English cookbooks were authentic. Now, I can laugh at them. But some were good in their own right - I wouldn't throw them out simply because they aren't "authentic." American cookbooks that said a recipe was Mexican almost ALWAYS contained comino. I grew up thinking Mexicans used it in everything. A recipe labeled "tropical" or "Hawaiian" will always contain coconut and/or pineapple, too. I doubt that reflects reality.
Also, while some people may be low enough to deliberately "play" with your national identity, most of what seems to be that really isn't done intentionally. It's often done in ignorance, with no ill-intent. That's one thing that makes cultural webpages of Mexico very helpful. Nor is your cultural identity the only one which suffers from these things. I think most countries have seen it happen to them, too, to some degree. How about setting up a website - in as many languages as possible - where traditional Mexican recipes can be preserved permanently? Sorted by region, too.
I can call my recipes "Mexican," because they are - they are simply variants of them, and I won't deny Mexico the credit for the recipe that inspired the variations. I call my burrito recipe "Holly's version of Mexican burritos." Most of the authenticity is still there, so I give credit for it to Mexico, but the changes mean I can't claim it to be authentic. I think that's being fair.
I won't claim a recipe I've altered to be authentic or traditional, though. Mexican traditional culture should be recognized for what it has always been. But take heart, Evaristo! We of the U.S. make variations of our OWN traditional recipes all the time. It's part of the adventure - and the art - of good cooking and the eternal quest for that which is delicious.
The Mexican lady whose family lived with me for 9 years used to make migas. She never told me its name, but I recognized it from your description. It contained chopped serrano peppers, though, so I had to pick them out - far too chiloso for this lady. Quite delicious, even without a sauce.
But what kind of cheeses are jocoque and panela? Haven't heard of them. I don't claim any expertise in Mexican foods and cookery, because I'm very disabled and almost a hermit now, so forgive my ignorance, please. I'd like to try them, though. My favorite is Manchego. I tried a cheese called Chihuahua, which came in a piece of cheesecloth and was rather hard. It tasted TERRIBLE! But when melted, it became...awesome! I imagine you in D.C. have a wider variety of cheeses (sob) than we do in the Lake Chapala area, near Guad. But I might ask one store to try to get them. Can you describe them for me? I've tried to develop a taste for queso fresco, but so far have failed - other cheeses taste so much better to me! I use Oaxaca strings encased around the perimeter of my pizza dough. Sometimes I add seasonings, like garlic or oregano - and NOBODY throws out those pizza crusts!
I hope you have many delicious meals in your future. And, while Mexican dishes ARE addictive, don't forget the wonders available in recipes from far-flung places on the globe! If you love chiloso, try looking up African versions of shrimp pili-pili. You'll die of happy.
Did I mention that I adore living in this wonderful country?
This is truely a testimate of how different regions of mexico make dishes differently. My husband is from central Mexico, just outside of Mexico City (DF). When we make chilequiles, we do not use a cast iron skillet for one. Our recipe is actually a lot simpler. Use old tortillas or fry them if you dont have any. Then we boil tomatillos and chilis in a pot of water. When they are done, we add them to the blender with garlic and salt. Blend well. The blended sauce then goes back into a pot with epazote (a herb) and boils for a while to take on the flavor of the epazote. Then the tortillas are added to it and cooked for awhile. I usually turn off the stove after a few minutes and just let them stove cool down with the pot still on it. We then serve it with queso fresco and enjoy! We are lucky that the mexican stores here get "fresh" queso fresco from mexico (comes in a bucket and the cut you how much you want). I have never tried chilequiles another way, but would be interested in trying it.
This reminds me of the mexican american war. The mexicans may be right, but the Yanquis won't quit.
My vote:
old tortillas
radishes for pozole
Save the lime-- use it to garnish your cocktail glass.
Viva!
Radishes! Is this pozole? I am Mexican, ive lived in Mexico for more than 40 years, north, south, D.F... everywhere....i have never seen chilaquiles like this, no radishes, no lime and cilantro only in the sauce of green chilaquiles. In the North of Mexico there´s a breakfast dish called "migas", different from the Spanish migas made with bread. In Mexican migas you fried the tortillas strips until they get really crunchy, like tostadas, add some sliced onion, salt, then beaten eggs and cook only until they get set, don´t overcook the eggs. Serve, sauce on the side. red or green, you can add some cheese, panela would be good, cream or much better: jocoque, mmmmm I have seen some "Mexican" recipes from US, Canada, UK,....i don´t know why they change it to the worst, why change something that has been tried for so long and for so many Mexicans? I ve read many "tortilla soup" recipes from outside Mexico that makes me want to call my Secretaria de Relaciones Exteriores and demand an appology from countries that are playing with our national identitiy. Said that, it would be nice that people learn the traditional recipe and do whatever they want after that....but it should not be called a Mexican recipe then.
m-cyclops: it may be that lime is used more in certain parts of Mexico than in others. I had a Mexican family who lived with me for nine years, and they used it abundantly.
As for sour cream, I know that isn't common in authentic Mexican dishes. But mea culpa! It does taste SO good on many of them, especially those containing comino. I know some Mexicanos who enjoy sour cream - picked it up from us gringoes, I imagine. Quesadillas are usually cooked on a hot, dry comal, but I've come to love them more if the tortillas are lightly oiled first and cooked crispy brown. Traditional? Probably not. But tastes mighty good.
The one thing in this world that nobody has any standing to judge in another person is their preferences on food! I've actually met two people in my life who detest chocolate! Egad.
I live near Guadalajara. I use more comino than my Mexican family did. Their favorites were garlic, onion and oregano. Lotsa tomatoes and chiles, but only one of them liked food that was really chiloso; the rest of us preferred moderate levels.
I've been told - and I believe it - that preferences in foods, spices, food additives, etc. vary widely from region to region. All the better! It means more variety for all. I'm just glad tomatillos aren't used here very often, because I don't care for them much. I've also been told that some people get kind of "elitist" about their own local preferences and sneer at other regions where cooking is done differently. How narrowminded of them! But humanity is what it is, I guess.
As for me, food only needs to taste good to win my abject approval!
I don't know how many people have been to Harlingen, Texas. I lived there for a few years. I still go into raptures over a "Botana platter" from one of the restaurants - darn, forgot the name. It was served to groups on a very large platter. The center was heaped with lots of beef fajitas - the best I've ever tasted. All around it were offerings of refried beans, guacamole and various "additives," like jalapenos. Awesome dish.
If anyone knows how to duplicate it, I'd sure love to hear about it. I can make extremely good guac and refried beans; it's those fajitas that I can't quite duplicate. I make good fajitas, but not THAT good.
There was also a fast-food place called El Taquito, and their taquitos were also fantastic, especially the avocado and cheese ones. I have been able to duplicate it adequately, fortunately. But if you visit Harlingen, by all means give it a try.
Bastardizing recipes? Why on earth not? Sometimes people DO want a recipe that is truly "authentic," and they can usually find them in a variety of places. It's only "bastardizing" if you alter a classic recipe and claim it's the original, authentic one.
A cookbook, or a recipe acquired anywhere, isn't carved in stone as though handed down to Moses on stone tablets! Cooking is an organic thing, and half the fun is in thinking up new ones, or new approaches to old ones. That's why cooking is regarded as an art.
I can think of few recipes that would be the worse for some innovation. But to my view, guadamole is one of them. It's so close to true perfection that leaving out or adding some new ingredient could be a reduction in its deliciocity! Some claim "authentic" guac must contain some mayo, and I can't think of anything WORSE than that. Guac is a world classic - and for good reason. The only change I'd ever make is to add maybe some succulent chunks of cooked chicken, or some cooked shrimp, to make it more substantial, a main course, rather than a kind of salad course.
But what if I want to "bastardize" my enchiladas by using some non-traditional ingredients, maybe some capers, olives or anchovies? I could be "faulted" if I tried to pass it off as authentic, of course. As a "variant" of the classic forms of enchilada, though, it's perfectly legit.
How ELSE do new recipes evolve, except by "bastardizing" a recipe that you think sounds good, but have ideas to improve or alter it?
I pour over cookbooks, thinking "what can I do differently with this recipe?" And why shouldn't I do that? That's the mindset that can result in innovations, new adventures in cookery. The more, the better!
I've lived in Mexico for 15 years.
The poblano (ancho) chile is not usually boiled like this. It is roasted on a dry, heavy cast iron (best) griddle till it is blackened and blistered over most of its surface. It goes in a bag, so steam can help loosen the skin. Then it is peeled of most of the skin, sliced and used in recipes. Some may use the oven, but I love the aroma they kick up when roasted on the stovetop. ANY pepper, even sweet bells, can be roasted this way, and be absolutely delicious. Plain, on a sandwich, or pickled in a vinaigrette for sandwiches, snacks on crackers, and in recipes. The sooner you roast poblanos, the less chiloso (hot) they are. By the time they're red, they're getting close to intensely hot. A poblano, when bought, is usually fairly mildly hot, which makes it more versatile.
This recipe doesn't say to peel the skin, but if the skin gets crispy, it'll feel like cardboard in the mouth. You don't need to cover them with boiling water; that removes flavor. Just peel them once they're cool enough to handle. A little bit of peel is okay, especially if it didn't turn black, but only small flecks of black are acceptable in a recipe. After handling them, of course, wash your hands with LIBERAL soap and water, before you have a chance to touch your face or eyes!
I enjoy using roasted poblanos where the seed ball and ribs are removed through the top, making a kind of long bag. Into this I stuff a mild melt-y cheese, then roll the peppers in flour. After letting it "bind" about 20 minutes, I fry them in oil till the crust is browned and the cheese a tantalizing goo! Most unusual, and very tasty.
Pity me! I lived 50 years before moving to Mexico and discovering that I really COULD enjoy hot peppers. I only had to find my personal tolerance level. Now I adore them! The cooks of Mexico are often vastly underrated! I've never liked beans much, but a Mexican lady makes them so good I go back for seconds!
Americans would do themselves a favor to cast off their bigotries and learn of the many fine attributes of Mexicanos, and to enjoy the many enrichments its culture - and cuisine! - have to offer.
In South Texas we call them Migas(Crumbs)...They were usually made with left over corn tortillas form the Molino(tortilla shope). Tortillas are sold in a paper wraper. This type of ultra-fresh tortillas had a very short shelf life, as they are intended to be purchased and eaten on a daily basis. By the end of the week, you had a nice stack of hard, non pliable tortillas ready for making Migas.
Now at days, most of us get our corn tortillas from the Supermarket, which have excelent shelf life. Wether Im making markert bought or molino style corn tortillas, I tear the tortillas into pieces and saute in a pan with a little oil to further crisp/ toast up the miga. The oil helps the tortilla from not absorbing to much liquid and becoming a mushy mess.
As Im sauteing the chips, I add sliced yellow onion, salt , pepper and sliced serano pepper. then I add sliced tomato and warm the tomato through, then add some eggs and scramble.
There you have it, South Texas style Miags.
Okay, here's my 2 cent's worth, and I know of what I speak (I am Mexican, I'm also an experienced and award winning Chef, specializing in the classic Mexican food of old)- the skinny is with chilaquiles it doesn't matter where in Mexico you're from. We all love them and they come in every color and flavor, they're all great.
As with other ethnic foods, people "bastardize" the recipes yet this doesn't mean they're still Mexican; it just means you've changed it to suit your tastes (we still don't like it, but whatever, c'est la vie....)
BUT to asnwer the question about what is chilaquiles, it's: day old tortillas are used because of the humidity issues (they fry better and they're no longer any good for tacos or guisados)- and once they're fried they don't get dumped in the sauce. The tortillas are placed on the place and then beans (if being used), chicken (we eat the whole chicken not just the breasts, people), the sauce, shredded cheese (if you like), sliced onion, crema, crumbled Cotija cheese, radishes (if you like), cilantro leaves (and sometimes salsa picante for those that like or just make a hot sauce to begin with..)
As far as sauces for these, the traditional is the red and green. The red is usually made with Guajillo chiles, but Anchos might be too sweet for me although they're good; the green with tomatillos of course. I've also made them with Mole (great!), Peanut Sauce, Salsa Ranchera, etc. so use any sauce you have available. The toppings are open, the one's I listed are the "traditional" ones and NO lime. If you put the tortillas into the sauce, they'd start getting soft and the point is they be crisp, so the sauce on top only. Yes, you can use shredded beef, pork, (I've used carnitas), vegetarian, rajas Poblanas, turkey, but chicken is still the most prevalent.
Want more recipes? Check out my blog at http://belinadventures.blogspot.com
Want a recipe for a particular dish? Let me know.....
My favorite chilaquiles were the ones at Las Manitas in Austin; for the last 5 years they were open I ordered them every time I went. They had a salsa verde and a melty white cheese, like a chihuahua or queso blanco, and a side of beans. I got an over easy egg on top and bacon on the side too... sigh. This one looks fantastic too. Will try it out.
I'd be interested to know if there are other variations from different locales, with beef, pork, goat, or other sauces?
i have been meaning to try this recipe......here is a link to a neat site with good mexican recipe ideas....hasn't been updated in a while, though.
http://rollybrook.com/chilaquiles.htm
Here is a recipe for Mixtec style Chilaquiles that features Smelt, Hardboiled Eggs, Epazote & Queso Fresco... and is garnished with radishes.
http://www.cocina-receta.com/receta-c...
The thing to consider about Chilaquiles is that they go way back to ancient times (even prior to frying)... and are a quintessential leftovers food. The only thing that is absolutely required for authenticity are the stale tortillas.... the sauce, the topping etc., that all depends on the cook & the leftovers. Of course there are reasonable parameters... for the dish to be representative of the Mexican culinary tradition. I don't think most people would buy Chilaquiles with Pastrami & Hollandaise sauce... as authentic so there is a fine line.
Many restaurants today feature a specific version of Chilaquiles on their regular menu... but the true essence of the dish is leftovers & improvisation. There are still many Fondas in Mexico City in the colonias populares (outside of the Tourist & Business zones) which still continue with the true Chilaquiles traditions... and they put out thousands of different versions from Roasted Pork with Verdologas, to Mole Negro to Rabbit Adobo with Papaloquelite.... you name it. If the Guiso is of a reasonable consistency and there are leftovers... it will end up in Chilquiles (otherwise its stir fried with left over rice from one of thousand versions of Morisqueta).
I wouldn't substitute tomatillos into this recipe, I'd use a tomatillo based chile verde recipe as an alternate. A local D.F. style restaurant serves this and I much prefer it to most 'red' chilaquiles I've tried.
Oh, yes, no chicken thighs or radishes please. Over easy eggs!
Please do not use limes. I've never seen chilaquiles with lime. Otherwise, the recipe looks very accurate.
You can also try to use tomatillos instead of tomatoes.
Goodness cristina, get over yourself. It's just food.
aaaaaaaarrrrrrrrrrgggggggggghhhhhhh
I have lived and eaten in Mexico for 26 years--in 28 of the 31 Mexican states plus the Distrito Federal, the capital--and out of all those years have never once seen chilaquiles garnished with radishes or served with lime to squeeze over them. I've never seen lime juice as an ingredient in a salsa recipe for chilaquiles.
There's no reason to bastardize honest Mexican food.
Link: http://mexicocooks.typepad.com
I grew up with my grandmother's chilaquiles.... made with hot tomatillo sauce and an aged crumbly white cheese. The first taste is the sauce followed by "al dente" tortilla. Everything that follows is garnish.
The prefix of the word chilaquiles is chile. And, with the tangy tomatillos no need for the lime. But, definetly the crema.... I use it sparingly to balance the acidity...... and yes.... with hot refried beans.... heaven.
I prefer my limes on a frosty margarita.
Do use old tortillas... less moisture, fry better and they craddle the sauce.
Yes, crema (Mexican cream) and sliced radish is absolutely a traditional garnish. Ha - I think Oaxaca even has a radish festival.
Dear Kramos, precisly, I am Mexican (living in Canada) and I would never understand the fixation to put lime/cream on mexican dishes! Maybe if the tortillas are fried makes sense cutting the oily taste, but if you stale or bake 'em there is no need.
I ate Chilaquiles for breakfast during my four college years, then again, I am from North Mexico, so I guess the recipe varies from region to region.
m_cyclops, the lime juice in the recipe actually provides a nice balance of acidity to the sweetness of the tomatoes and cuts the richness of the fried tortillas. I'm not sure how they would make chilaquiles in Canada, but all the garnishy stuff on top is pretty popular in Mexico, if you don't like radish or crema, feel free to leave 'em off, although we think its much better with them on.
Lime? please don't!!!! That will kill the flavour of the chiles. If you use "stale" tortillas you won't need so many oil. What I do is bake the tortillas until they are crispy. Traditional chilaquiles are often served on a bed of fried beans. Radish and cream,,,, never tried them that way, I think that will "canadiantize" the recipe but you can live without them.
Isn't cooking tomatoes a no-no in a cast iron pan, unless it's really, really well seasoned?
You know you can use tortilla chips too? It's the "floja" (lazy) way if you are wanting a quick chilaquile fix. I recommend making them from stale tortillas, though =)
While it's true that chilaquiles are traditionally made with stale tortillas, we tested the recipe both ways without a huge difference. Perhaps in this case though, tradition trumps ease, so I've adjusted the recipe to state a preference for the stale kind. Thanks for pointing it out.
Regan.... the key to this dish is to start with stale tortillas, otherwise you are going to have a sloppy mess.