Best 5 Jens Chilaquiles Recipes
**Chilaquiles: A Flavorful Fusion of Mexican and American Cuisine**
Chilaquiles, a delectable dish with a rich history, seamlessly blends the vibrant flavors of Mexican and American cuisine. This versatile dish, pronounced "chee-lah-kee-les," is a delightful combination of crispy corn tortillas tossed in a savory sauce, typically made with salsa or mole. Often served for breakfast, brunch, or lunch, chilaquiles can be customized with a variety of toppings and accompaniments. This article presents a collection of diverse chilaquiles recipes, each offering a unique take on this beloved dish. From traditional recipes using authentic Mexican ingredients to creative fusion recipes that incorporate international flavors, this article caters to a wide range of preferences. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you in creating a flavorful and satisfying chilaquiles experience.
AUTHENTIC CHILAQUILES ROJOS (RED CHILAQUILES) RECIPE
Make the popular Chilaquiles Rojos usually served at breakfast but are perfect for any meal of the day. You can add shredded chicken or just top it with a fried egg for the ultimate experience!
Provided by Ana Frias
Categories Breakfast & Brunch Main Dish
Time 30m
Number Of Ingredients 15
Steps:
- In a small or medium saucepan, add two cups of water, chiles, tomatoes, onion & garlic. Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Cook for 7 minutes or until tomatoes are soft.
- In a blender, add one cup of the cooking water, the chiles, tomatoes, onion, garlic plus all of the spices. Puree for one or two minutes until everything is pureed well.
- Note: Reserve the remaining of the cooking water for now in case the sauce becomes too thick
- Add one tablespoon oil to a saucepan/skillet and heat over medium heat. Add the tomato/chile puree (careful, it will sizzle!). Turn the heat to low, and simmer, stirring often, for about 5 minutes, until the sauce darkens and thickens a little bit.
- Taste and adjust salt & pepper.
- While the sauce is cooking, fry or bake the tortillas
- In the saucepan where the sauce is cooking, stir in the tortilla chips, and fold until the tortilla is coated with the sauce. Remove from heat.
- Serve immediately so that the tortillas chips don't become too soggy. They will soften up fast!
- Drizzle with crema, sprinkle the cheese, and sliced avocado on the top.
Nutrition Facts : ServingSize 1 plate, Calories 298 kcal, Carbohydrate 35 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 268 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 12 g
JEN'S CHILAQUILES
This recipe is a gift to my husband. We took our first vacation ALONE without kids in over 10 years to the Riveria Maya in Mexico this November. We had an amazing time! Mexican food has always been our favorite but we were delighted to have an authentic Mexican breakfast for the first time. Every morning we had omelettes made to order with everything else you could imagine on the side. The new big thing for us was Chilaquiles...It was the best addition to our breakfast! So, the weekend after we came home, I went to work. Amazingly, I think I perfected it right away. I just took what I thought I tasted and went with it. Pair this with eggs 'your style' and whatever else your heart desires, and you will be glad to make it again and again. I also found out while in Mexico, apparantly this is THE BEST hangover fix known to man...just to let you know...Also, when I was looking for the perfect Mexican tomato sauce, I stumbled upon El Pato Brand Tomato Sauce (Mexican Hot Style) and it is perfect for this dish!!!! Please look for it when trying this for the first time. (It's a yellow can with a duck) If you can't find it, I'm sure your favorite salsa will work. This was originally created by using leftovers, so use what you have!
Provided by carolinajen4
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in large skillet. Oil is ready when small piece of tortilla thrown in bubbles. Fry tortillas in batches, until crisp and golden. Remove and drain on paper towels. Drain oil, reserving enough to leave a nice residue in pan.
- Add tomato sauce to pan and stir over medium heat until warm. Add tortillas and stir together until warm. Add salt to your liking. Top with cheese. Take off heat. Once cheese melts, add onions, then top with cilantro. Serve with eggs, refried beans, breakfast potatoes, whatever you like.
TEN-MINUTE CHILAQUILES
Steps:
- Preheat the oven to 350 degrees F.
- Combine all the sauce ingredients in a large bowl. Pour half the sauce into a shallow 2 1/2-quart (12 by 7 by 2-inch) baking dish, and top with half the corn chips. You can crumble the chips slightly to make an even layer. Drop little spoonfuls of half the sour cream all over the chips, then sprinkle on half the cheese. Top with the remaining chips, sauce, sour cream, and cheese.
- Bake 35 minutes, or until hot and bubbly around the edges. Sprinkle the top of the casserole with the cilantro and serve. You can cut it into squares and serve using a spatula, or use a large spoon to scoop out the chilaquiles.
- For advance preparation: Make the sauce up to a few hours ahead and lay out all the other ingredients. Don't assemble chilaquiles, however, until the last minute so the corn chips retain a tiny bit of texture when baked.
GUADALAJARA STYLE CHILAQUILES
This is my great-grandmother's recipe, so it's like a million years old. These are the original and authentic Southern Mexico style chilaquiles. This version is very popular as a Sunday breakfast. Believed to cure bad hang-overs.
Provided by Molly Bloom
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil tomatoes and chiles until soft.
- Mix them in blender with the garlic and water.
- Heat 1 tbsp of oil and fry this paste, lower the heat and simmer for 5 minutes. Season to taste with salt.
- Cut the tortillas in strips with a pair of kitchen scissors.
- Heat 4 tbsp of oil and fry the tortilla strips until crispy.
- Drain oil and add the three eggs to pan. Stir strips and eggs quickly so they don't stick to the pan. Add salt to taste.
- Place on a serving bowl, pour the sauce over them and sprinkle with onion and cheese.
- Serve immediately. Enjoy with a side of refried beans.
Nutrition Facts : Calories 616.6, Fat 23.5, SaturatedFat 7.9, Cholesterol 116.1, Sodium 1077.7, Carbohydrate 79.9, Fiber 6.2, Sugar 7.7, Protein 21.1
CHILAQUILES A LA LYDIA CHILD
These chilaquiles are better made with old tortillas than with young ones - though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour. The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past. Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew. At the very end, there is an egg, which is filling and enlivening at once.
Provided by Tamar Adler
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400. In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in.
- Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate.
- Lower heat to low, and add the garlic, onion, chopped pepper and salt. Cook about 3 minutes, until onion has started to become translucent.
- Add tomatoes. Cook 5 minutes, stirring often, for fresh tomatoes. If you're using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy. Add pickled chiles. Add fried tortillas, and stir. Add a drizzle of water now, to keep them from sticking. Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes.
- When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver. Cook until the tortillas are completely tender. Make 4 little wells in the stew.
- Crack eggs, one by one, into a teacup or ramekin, then tip each into a well. Salt yolks and white lightly.
- Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny.
- Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze. Serve cheese alongside, if you want.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 947 milligrams, Sugar 8 grams, TransFat 0 grams
Tips:
- For the best flavor, use day-old corn tortillas that have been cut into strips.
- Use a variety of salsas to create a more complex flavor profile. Try using a combination of red, green, and tomatillo salsas.
- If you don't have any salsa on hand, you can make your own by simply blending tomatoes, onions, garlic, and cilantro.
- Add your favorite toppings to your chilaquiles. Some popular options include cheese, sour cream, avocado, and eggs.
- Chilaquiles can be served for breakfast, lunch, or dinner. They're also a great option for a party or potluck.
Conclusion:
Chilaquiles are a delicious and versatile dish that can be enjoyed by people of all ages. They're easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give chilaquiles a try. You won't be disappointed!
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