Celebrating chilaquiles is all about savoring one of Mexico’s most beloved traditional dishes. Chilaquiles are made with fried tortilla chips simmered in a flavorful sauce and garnished with a variety of toppings. They’re easy to make, delicious to eat, and perfect for breakfast, lunch, or dinner. If you’re new to this dish, don’t worry—this blog will take you through 10 simple, mouth-watering ways to make chilaquiles at home!
What Are Chilaquiles?
Before we jump into the recipes, let’s talk a bit about what chilaquiles are. Chilaquiles are made by frying corn tortillas, cutting them into pieces (usually triangles or strips), and then simmering them in a sauce—either red (salsa roja) or green (salsa verde). You can add toppings like cheese, sour cream, shredded chicken, or even eggs to make it even tastier.
Now, let’s dive into 10 delicious ways to make chilaquiles at home!
1. Classic Red Chilaquiles
Red chilaquiles, known as Chilaquiles Rojos, are the most traditional version of this dish. Here’s how to make them:
Ingredients:
- 8 corn tortillas, cut into triangles
- 1 cup salsa roja (red sauce)
- ½ cup shredded cheese (like cotija or queso fresco)
- 1 tablespoon oil
- Sour cream for garnish
- Fresh cilantro for garnish
Instructions:
- Heat oil in a pan and fry the tortilla triangles until crispy. Set them aside on a paper towel to drain the oil.
- In the same pan, add your salsa roja and simmer for 3-4 minutes until it thickens.
- Toss the fried tortillas in the sauce until well-coated.
- Plate your chilaquiles, add shredded cheese, sour cream, and cilantro on top.
Tip: You can add a fried egg on top for a more filling meal!
2. Green Chilaquiles (Chilaquiles Verdes)
For those who love tangy flavors, Chilaquiles Verdes made with green tomatillo salsa is perfect.
Ingredients:
- 8 corn tortillas, cut into triangles
- 1 cup salsa verde (green tomatillo sauce)
- ½ cup shredded chicken (optional)
- ½ cup crumbled queso fresco
- 1 tablespoon oil
- Avocado slices for garnish
Instructions:
- Fry the tortilla triangles in oil until crispy, then set aside.
- Heat salsa verde in a pan for 3-4 minutes.
- Add the fried tortillas and shredded chicken to the pan, mixing them well with the sauce.
- Garnish with crumbled cheese and avocado slices.
Tip: Salsa verde has a tangy kick, so if you like spicy food, this version is perfect!
3. Cheesy Chilaquiles
If you’re a cheese lover, you’ll adore this version loaded with gooey, melted cheese.
Ingredients:
- 8 corn tortillas, cut into strips
- 1 cup of your favorite salsa (red or green)
- 1 cup shredded cheddar cheese
- 1 tablespoon oil
- ¼ cup sour cream for topping
Instructions:
- Fry the tortilla strips until crispy and golden.
- Heat your salsa in a pan and add the tortilla strips.
- Sprinkle shredded cheddar cheese over the top and cover the pan for a few minutes until the cheese melts.
- Serve with sour cream on top.
Tip: This dish tastes like nachos but with more sauce!
4. Chilaquiles with Eggs
Chilaquiles are often served with eggs to make them heartier. Here’s a quick version.
Ingredients:
- 8 corn tortillas, cut into triangles
- 1 cup salsa roja or verde
- 2 eggs (fried or scrambled)
- 1 tablespoon oil
- ½ cup shredded cheese
Instructions:
- Fry your tortilla triangles until crispy.
- Heat your salsa and coat the tortillas with it.
- In a separate pan, fry or scramble the eggs.
- Serve the chilaquiles with eggs on top, and sprinkle cheese over everything.
Tip: This is a popular breakfast dish in Mexico!
5. Chilaquiles with Black Beans
Adding black beans to chilaquiles makes them super filling and packed with protein.
Ingredients:
- 8 corn tortillas, cut into strips
- 1 cup salsa of your choice
- ½ cup cooked black beans
- ½ cup crumbled queso fresco
- 1 tablespoon oil
Instructions:
- Fry the tortilla strips until crispy.
- Heat your salsa in a pan, and stir in the black beans.
- Add the crispy tortillas to the sauce and beans.
- Top with crumbled queso fresco.
Tip: Black beans add a soft, earthy flavor that goes well with spicy salsa!
6. Spicy Chilaquiles
For spice lovers, this version will satisfy your craving for heat!
Ingredients:
- 8 corn tortillas, cut into triangles
- 1 cup spicy salsa roja or salsa verde
- ½ cup shredded chicken or beef (optional)
- ½ cup shredded pepper jack cheese
- Jalapeño slices for garnish
- 1 tablespoon oil
Instructions:
- Fry your tortillas until crispy.
- Heat spicy salsa and toss in the tortillas and shredded chicken or beef.
- Sprinkle with pepper jack cheese and top with jalapeño slices.
Tip: The spicier the salsa, the better for this dish!
7. Vegan Chilaquiles
Chilaquiles can easily be made vegan by swapping out the dairy and meat for plant-based alternatives.
Ingredients:
- 8 corn tortillas, cut into triangles
- 1 cup salsa verde or roja
- ½ cup cooked black beans or lentils
- Vegan shredded cheese or nutritional yeast
- Avocado for garnish
- 1 tablespoon oil
Instructions:
- Fry the tortilla triangles in oil until crispy.
- Heat your salsa and mix it with the beans or lentils.
- Add the crispy tortillas and vegan cheese.
- Garnish with avocado slices.
Tip: Nutritional yeast adds a cheesy flavor without using dairy!
8. Chilaquiles with Pork
For a more indulgent version, chilaquiles with pork are a treat!
Ingredients:
- 8 corn tortillas, cut into strips
- 1 cup salsa roja
- ½ cup cooked, shredded pork
- ½ cup crumbled queso fresco
- 1 tablespoon oil
Instructions:
- Fry your tortilla strips until crispy.
- Heat the salsa and add the shredded pork.
- Toss in the tortilla strips and mix well.
- Top with crumbled queso fresco and serve.
Tip: You can use leftover pork from a roast or BBQ for this recipe!
9. Chilaquiles with Chorizo
Chorizo adds a smoky, spicy flavor that pairs well with crispy tortillas.
Ingredients:
- 8 corn tortillas, cut into triangles
- 1 cup salsa verde
- ½ cup cooked chorizo
- ½ cup shredded cheese
- 1 tablespoon oil
Instructions:
- Fry the tortilla triangles until crispy.
- Cook the chorizo in a pan until browned.
- Add the salsa verde and chorizo to the pan, then stir in the crispy tortillas.
- Top with shredded cheese and enjoy!
Tip: Chorizo is super flavorful, so you don’t need to add many extra toppings.
10. Sweet and Spicy Chilaquiles
For an unexpected twist, try adding a little sweetness to your chilaquiles.
Ingredients:
- 8 corn tortillas, cut into triangles
- 1 cup salsa of your choice
- ½ cup cooked chicken or beef
- 1 tablespoon honey
- ½ cup shredded cheese
- 1 tablespoon oil
Instructions:
- Fry the tortilla triangles until crispy.
- Heat the salsa in a pan and stir in honey for a sweet kick.
- Add the cooked chicken or beef to the sauce, then toss in the crispy tortillas.
- Sprinkle with shredded cheese and serve.
Tip: This sweet and spicy combination is perfect for people who love bold flavors!
FAQs About Chilaquiles
1. What’s the difference between nachos and chilaquiles?
Nachos are topped with cheese and other ingredients, then baked until crispy. Chilaquiles, on the other hand, are made by simmering tortilla chips in a sauce, making them softer and more flavorful.
2. Can I use store-bought tortilla chips?
Yes! If you’re in a hurry, store-bought tortilla chips work fine. However, homemade fried tortillas taste fresher and have a better texture.
3. What’s the best salsa for chilaquiles?
It depends on your taste. Salsa roja (red sauce) is more traditional, but salsa verde (green sauce) is tangy and delicious. You can also use a spicy salsa if you like heat.
4. Are chilaquiles healthy?
Chilaquiles can be healthy depending on how you make them. Opt for baked tortillas, a lighter sauce, and add plenty of veggies for a healthier version.
5. Can I prepare chilaquiles in advance?
Chilaquiles are best eaten fresh, but you can prepare the sauce and toppings ahead of time. Wait to toss the tortillas in the sauce until just before serving to keep them from getting soggy.
Conclusion
Celebrating chilaquiles at home is fun, easy, and delicious! Whether you like them spicy, cheesy, or topped with eggs, there’s a version out there for everyone. Try out these 10 recipes and discover your favorite way to enjoy this classic Mexican dish!
Visit Celebrating Chilaquiles for more.
