A dish of the basic Mexican food due to its simple preparation method, its specific origin is a mystery, but its flavor is as current as the originality of those who prepare it.
The basis of this dish has brought us an unimaginable amount of recipes, there are for all tastes, including for the fit world. Let’s talk about chilaquiles. Have you ever heard of them? Although it is no secret that we Mexicans use them as parties to cure our ailments after having had a night, or even early morning, full of partying, there is nothing better than a spicy sauce to wake us up.
The basic recipe for this dish consists of: totopos, sauce, cheese, onion, sour cream and a protein. This delicious breakfast can be prepared in many ways, it will all depend on personal taste. Are you ready to learn about your favorite recipe?
Read more about: FLAVOR AND TRADITION: THE IMPORTANCE OF MEXICAN GASTRONOMIC CULTURE
It is believed that the origin of chilaquiles began to want to give a use to all those soft tortillas that lost their main properties after a certain number of days, and that even if they are still useful, their texture is no longer the same. These tortillas must be cut in half several times until there are many triangles and they will then be fried for a few seconds in vegetable oil, or if they prefer, in an air fryer. This way you will have the famous totopos ready! It is important to note that the dish should not be confused with nachos, there is a big difference between them and from today you will know how to differentiate them through their flavor and way of preparation.
Nothing like the taste of a ready-made omelette!
Now that you know totopos, it’s time to talk about the wide variety of sauces:
1. Green chilaquiles
- Cook ½ kilo of without tomatillo (also known as tomato, green tomato or peel tomato), 2 or 3 chile serranos and 1 served with garlic in a pot covered with water.
- Cook on low heat for about 12 to 15 minutes until they are soft and cooked.
- Drain the water, reserving ¼ of the cooking liquid.
- In a blender, blend the chilies, tomatillos and garlic, adding the reserved water if necessary to obtain a less thick texture.
- Add salt to taste and return.
2. Red chilaquiles
- Bring to a boil 3 yes tomatoes (also known as tomato red or tomato saladette) in water for 3 minutes.
- add chile guajillo and let it boil for another 2 minutes.
- Remove the ingredients from the heat and let them rest until they cool down.
- Let’s go tomatoes, garlic, onions and chilies with the water where they were boiled, this hasta obtener una tersa sauce. You will need a collar.
- Put a pan with oil on the fire. When hot, add the sauce, branches of epazote and salt. Let it boil for 5 minutes.
If you are interested in food and drinks in Xel-Há, you must read: GUIDE TO ENJOY THE FOOD AND DRINKS OF XEL-HÁ
3. Mayan chilaquiles
- 1 cup of orange juice
- 1/2 stick of achiote
- 2 cups of water
- 1 cube of concentrated tomato with chicken
- 1 teaspoon salt with onion (powder)
- 3 ji tomatoes
- 1 havanero chili
- 1/2 purple onion (finely chopped)
- Blend the orange juice with the achiote, water, tomato concentrate with chicken, salt with onion, tomatoes and habanero chili; to then be poured.
- Heat the sauce until it thickens a little, stirring constantly to prevent it from sticking.
Now that you have the sauce of your preference, all that remains is to bathe the pre-made totopos on a plate with the hot sauce. Add cream, cheese and onion to taste. On the chilaquiles you can put the protein of your choice, meat, chicken or egg. A more secret? Refried beans, the combination results in a tasty breakfast.
4. Low-fat vegan chilaquiles
For this recipe we will focus more on the cream and an option such as sevens, although you can also prepare with pumpkin blossom. Choose the one you like best and decorate with lettuce, avocado, and onion to taste.
For the cream:
- 1 package of soft tofu
- 3 portions of garlic
- 1 teaspoon of salt
- 2 1/2 tablespoons of lemon juice
- 6 tablespoons of water
- 4 spoonfuls of unsweetened almond milk
Place all the listed ingredients and blend until everything is perfectly mixed. At the end you can add salt to taste.
to read establish as:
- 3 cups thinly sliced mushrooms
- 1 serving of finely chopped garlic
- 1 tablespoon of coconut oil
- 1/2 teaspoon of salt
- Add oil and finely chopped garlic in a wide pan over high heat to cook for 2 minutes.
- Add the mushroom strips and cook for 5 minutes.
- Finally, add salt to taste and cook for another 5 minutes or until the edges begin to fall asleep.
5. Chilaquiles en torta, chilango style
I could not close this memory without including my beloved origin. Although, for this recipe you will need to prepare the aforementioned chilaquiles, the way of preparation and the quantity that makes this wonder, a dish without equal. To people from Mexico City, we are known as “chilangos” and we are famous throughout the country for putting any food in the middle of a bread called bolillo. Because? I consider that the hectic life of a city has made us create this type of “fast food”, which we can transport without any worries or we can find in any corner of our colony.
For this recipe you don’t need more than a piece of bolillo, refried beans, onion, cream, cheese, our chosen protein (meat, some piece made of quinoa, chicken, etc.) and finally chilaquiles previously soaked in the necessary sauce. This last one is very important, because the totopos must absorb the sauce so that when we take each bite, it doesn’t run off. Here’s the secret, use it wisely!
Start by cutting the piece of bread (bolillo) in half. For the lower part we will make a base of refried beans and then place the piece of protein. It can be cut into strips or crumbled beforehand for a better experience, followed by a leg of chilaquiles, and at the end a little cream, cheese and onion to taste, don’t forget the lid and enjoy.
Now you know more about chilaquiles, a topic to start a conversation with any Mexican. Ask him what his favorites are: if he prefers them crunchy or soft; green or red; with or without onion… Only five recipes are presented to you, but there is an unimaginable amount of combinations. I hope I’ve whetted your appetite and that you share your experience with us. I will be delighted to be emptied and proud to have awakened your craving. I say goodbye, because after writing so much, I got the urge to enjoy some rich, spicy, and crunchy chilaquiles.
Which one received more?
Tip: when you visit Xcaret or Xel-Há, you can try these dishes in our buffet restaurants, ask for them when you arrive.
Oaxacan blood from Mexico City. Lover of fiestas and Mexican food. I am a fan of learning, enjoying and growing every experience that life gives.