Buffet on Table: Breakfasts across Countries
Day 21: Mexican Chilaquiles
After a simple Cuban breakfast, we move onto Mexico for a traditional dish called Chilaquiles. Lightly fried corn tortillas smothered with red or green salsa forms the basis of this dish.
I found this ‘Chilaquile Manifesto‘ post and knew right away that the author means business and knows a lot about chilaquiles. So I just followed the recipe without futzing it around. The resulting chilaquiles were soooo good that even my picky eater son loved them and came back for seconds.
Depending on part of Mexico you are in, there are a few different ways of making these chilaquiles. In Central Mexico, the tortillas are left crisp whereas in Guadalajara, they are simmered down with the sauce until they are almost the consistency of polenta. So it’s up to you to cook the tortillas just a little bit for crispy chilaquiles or cook it longer for a mushy one.
Chilaquiles are served along with refried beans, scrambled or fried eggs, guacamole and garnished with onions, avocado slices, crema and crumbled queso fresco cheese. I served mine with some refried black beans, quick pickled onions, avocado and sour cream.
Recipe adapted from here: