Imagine waking up on a sun-drenched morning in Mexico, the air infused with tantalizing aromas that beckon from the kitchen. As the vibrant colors of fresh tomatoes and green chilies dance before your eyes, you find yourself drawn to a dish steeped in tradition yet bursting with flavor: chilaquiles. This beloved breakfast staple is more than just a meal; it’s an experience, a celebration of culinary heritage that has evolved through generations.
Chilaquiles serve as a canvas for creativity—crispy tortilla chips are lovingly smothered in zesty salsa and topped with an array of ingredients like creamy avocado, crumbled queso fresco, and perfectly fried eggs. Whether enjoyed at a bustling street market or prepared lovingly at home, this delightful dish offers comfort and warmth that transcends borders. Join us as we delve into the history of chilaquiles, explore regional variations across Mexico, and uncover tips for crafting your own delicious version right in your kitchen!
Ingredients:
- 8 corn tortillas, cut into triangles
- 1 cup green salsa (salsa verde) or red salsa
- 1 cup shredded cooked chicken (optional)
- 1/2 cup crumbled queso fresco
- 1/4 cup sour cream
- 2 tablespoons olive oil
- 1/4 onion, diced
- Fresh cilantro, for garnish
- Salt and pepper, to taste
- Fried eggs (optional)
Instructions:
- Fry Tortillas: Heat olive oil in a skillet over medium heat. Add tortilla triangles and fry until golden and crispy. Remove and drain on paper towels.
 - Sauté Onion: In the same skillet, add diced onion and sauté until translucent.
- Combine Salsa: Lower the heat, then pour in the green or red salsa. Stir in the cooked chicken if using, and let simmer for a few minutes.
- Add Tortillas: Gently fold in the fried tortillas until well coated with salsa. Cook for another minute to warm through.
- Serve: Plate the chilaquiles and top with crumbled queso fresco, sour cream, and fresh cilantro. If desired, top with a fried egg.
- Enjoy!: Serve immediately while hot!