Chilaquiles Recipe

Tonight I wanted to share another one of my favorite Mexican meals. The appropriate term for this dish is called chilaquiles. They are tortilla pieces boiled, with red salsa added on top, and then simmered until the tortilla chips (pieces) are soft. Alonso and I create our red salsa with a little twist. My mom brings a mole powder from Mexico every year and we decided to add a little bit of it to the rest of the salsa ingredients.

This recipe is pretty simple, and took us about 30 minutes. I do want to apologize ahead of time because we normally don’t measure all of our ingredients. It’s kind of an instinct, and  from what I learned from my mom, she does the same thing. It’s also up to the person’s taste and how spicy they want to make their salsa. The one we made is mild and it shouldn’t be spicy.

We used about 5 chiles (Nuevo Mexico) and let them boil. Meanwhile, we used chicken stock (that might be weird) but we used it to fill up about double what is shown on the third picture above. We also used a little bit of my mom’s mole powder, straight from Mexico, and combined it with about 1 teaspoon of cumin and garlic powder. We combined all of this in the blender and just waited until the chiles were ready. Usually when they are soft and the water has boiled is when we determine they are ready to be mixed in the blender.

We use Guerrero Tortillas  for our chilaquiles and cut them in small triangles. We add some oil to the pan and let them get a bit crispy. Depending on how much chilaquiles you are making, determines how much tortillas you will need.

Once the chiles are done we add a little bit of the water that was in them originally to boil, to the rest of the ingredients in the blender. Also make sure you add salt accordingly to your taste. Once it is nice and blended you want to use a food filter (I think that’s what they are called) to avoid the chunky pieces of the chiles to get on your chilaquiles. There should be enough to cover all of the tortilla chips.

We usually add beans and rice to the side, and we can’t forget about avocados. They are my favorite! We also add cheese on top, and this can really be any type of cheese. We used mozzarella. I hope you try this yummy meal out. It is super quick and easy. In Mexico, they usually eat this not only for dinner or lunch, but also breakfast. It’s fulfilling if you have something on the side whether that is rice or beans. Here is another recipe that used a green salsa instead of a red one.

Leave a comment down below if you have ever tried chilaquiles!