Slide Menu Navigation Slide Menu Navigation

FRESH and Festive: Chilaquiles

Ever tried the Mexican dish chilaquiles (pronounced chee-luh-less)?  Chilaquilesare similar to nachos except lighter, spicier, and, in my humble opinion, altogether superior. It is a quick, satisfying dish made from leftover tortillas. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use up your leftover tortillas and salsas.

There are many ways to make chilaquiles.  Sometimes it’s lightly fried strips of day-old tortillas, mixed with a spicy tomato salsa and served as an accompaniment to fried eggs. Other versions are long simmered and very saucy.  If meat is added, it is typically chicken. The dish is topped with queso fresco and crema and is served with refried beans.

My recipe includes a homemade red chile sauce using some delicious dried chiles that we are featuring during our Some Like It Hot Event.  You can watch my how-to video on “FRESH to the Table”.  Click on the name of the recipe below to watch.

Chilaquiles w/ Red Chile Sauce

1/3 cup vegetable oil
12 corn tortillas, cut into 1-inch strips
2 1/2 cups Red Chile Sauce (recipe follows)
2 cups shredded cooked chicken
4 eggs, scrambled or fried
2 Tbs fresh chopped cilantro
1/4 red onion, julienned
2/3 cup sour cream

In a medium to large skillet heat oil over medium-high heat. When oil is hot, add tortilla strips and cook, stirring regularly until crispy, taking care not to splash hot oil. Reduce heat to medium, add chile sauce to pan, cook for about 3 minutes. Add chicken and mix. Remove to a serving platter or individual plates, top with eggs. Garnish with cilantro, onions and sour cream.

Red Chile Sauce

2 ancho Chiles, stemmed
1 guajillo Chile, stemmed
3 chiles de arbol, stemmed
2 garlic cloves, peeled
1/2 medium yellow onion, sliced
1 (8 oz) can tomato sauce
2 tsp ground cumin
1 tsp dried oregano
1 tsp kosher salt
3 cups water
2/3 cup buttermilk

Combine all ingredients, except buttermilk, in a saucepan over medium-high heat. Bring to a simmer, reduce heat to medium, let simmer 12 to 15 minutes. Remove from heat, let mixture cool slightly. Purée in blender in batches if necessary taking care that hot liquid expands in a blender, until completely smooth. Add buttermilk and mix.

Great used as a sauce for grilled chicken, steak or pork. Also makes a good salsa for tortilla chips.

View this recipe to print or add items to your Shopping List.