Chilaquiles

Chilaquiles~ The Original Mexican Nachos

Chilaquiles

Crispy homemade corn tortilla chips covered in a warm salsa and topped with a variety of delicious toppings. When friends ask me to describe chilaquiles, I tell them they are they are the original nachos. Basically, nachos are corn tortilla chips topped with a warm sauce, usually cheese and then garnished with almost anything! On many Sunday’s, my Mom would prepare a big skillet of queso panela con chile and salsa. She would simple serve it with warm corn tortillas, tostadas or pan bolillo.

Over the years, chilaquiles became an inexpensive way to feed a large family. They can be prepared with any of your favorite warmed salsa or enchilada sauce.  Add in some shredded chicken, carne asada, guisados or pork to make it a complete meal. Top with an egg or garnish with pickled onions, jalapeños, Mexican crema and fresh cilantro. The traditional chilaquiles are made by tossing the chips directly into the warm salsa in the skillet, but I find the chips get too soggy for my liking. This is a great recipe for any day of the week and  you can prepare a  quicker version with a few premade ingredients from the market. Great dish for leftovers!

Chilaquiles Verdes con Queso Panela
Chilaquiles Verdes con Queso Panela

 

Quick Pickled Red Onions
Quick Pickled Red Onions

 

Ingredients

For Pickled Red Onions
1 medium red onion, sliced into thin strips
2 serrano peppers, thinly sliced
1/3 teaspoon crushed Mexican oregano
1/4 teaspoon fresh cracked pepper
1/3 cup red wine vinegar
3 tablespoons olive oil
Salt to taste, I start with 1/2 teaspoon

For Salsa
5 large tomatillos
2 serrano peppers, stems removed
1/2 cup cooking liquid
1 teaspoon chicken bouillon powder or chicken base
Salt to taste

For Baked Chips, Fried Chip Recipe Link Below
Olive oil
12 corn tortillas
Salt
Crushed red pepper flakes, optional

You will also need
12 ounces queso panela or queso fresco, sliced into 8 thick slices
Cilantro chopped for garnish

Directions

1. Preheat oven to 395 degrees F. Line two baking sheets with foil paper, set aside. In a glass bowl, combine all of the ingredients for the pickled red onions. Stir well to combine, taste for salt. Cover and set aside.

2. Peel the husk from the tomatillos and rinse under lukewarm water. Transfer to a pot with chile serrano, cover with water and bring to a boil. Reduce heat and cook for 7 to 10 minutes, remove from heat.

3. Brush the tortillas with olive oil on both sides and slice in half, then into thirds so you have 6 chips. Lay the uncooked chips onto lined baking sheets. Sprinkle lightly on one side with kosher salt and red pepper flakes (if using). Bake for 18 to 20 minutes, turning halfway through baking time or until crispy. Remove from oven and let cool.

4. In a large skillet, preheat 2 tablespoons of olive oil to medium for a few minutes. Drain all of the water from tomatillo/chile mixture, reserving 1/2 a cup liquid. Transfer to the blender, add reserved cooking liquid, chicken bouillon and salt to taste. Blend on high until smooth and pour into hot skillet. When salsa comes to a boil, reduce heat add cheese slices and cook for 2 to 3 minutes. Divide the chips into 4 shallow bowls, then divide the salsa/cheese mixture over chips. Garnish with pickled red onions and cilantro. Serve right away. Yields 4 appetizer servings.

Baked Corn Tortilla Chips
Baked Corn Tortilla Chips
Queso Panela
Queso Panela

 

Chilaquiles Verdes con Queso Panela y Cebollitas
Chilaquiles Verdes con Queso Panela y Cebollitas

 

Chilaquiles de Pollo en una Salsa Picante de Mole. All the robust flavors of Mole, but in half of the time it takes to prepare a traditional Mole. Click onto the picture to see the full recipe right here  for Easy Mole Sauce. 

Chilaquiles de Pollo en una Salsa Picante
Chilaquiles de Pollo en una Salsa Picante

Easy Mole Sauce

For Fried Corn Tortilla Chips~Totopos. Click onto picture for full recipe.

Homemade Chips/Totopos
Homemade Chips/Totopos

 

Ingredients

3 cups Everday Mole Sauce, 3 cups shredded (cooked) chicken, 
10 to 12 ounces of homemade, thick, corn tortilla chips
1 cup Mexican crema
1 cup Queso fresco or panela, crumbled
1/2 cup Pickled red onions, see recipe above
Cilantro, chopped

1. Heat the chicken  and mole sauce in a large skillet until it comes to a simmer. Shut off heat and toss the chips in gently until evenly coated.

2. Top with crema, crumbled cheese, pickled onions and cilantro. Serve right away. Yields 6 servings as an appetizer.

Mexican Crema. 

Homemade Mexican Crema
Homemade Mexican Crema

1 cup heavy cream
1 cup sour cream
pinch of salt

In a glass bowl, combine all the ingredients. Whisk until smooth. Cover and let sit at room temperature for 3 hours. Refrigerate for 5-6 days.

Chilaquiles Verdes with Carne Guisada, Poblano, Cotija Cheese and Sunny Side Up Egg
Chilaquiles Verdes with Carne Guisada, Poblano, Cotija Cheese and Sunny Side Up Egg

Find the recipe for Carne Guisda right here  on the link below or prepare your favorite version. 

http://pinaenlacocina.com/2014/01/17/one-step-closer/

Salsa Verde

 

1 pound tomatillos, 3 anaheim peppers, 2 poblanos, 4 serrano peppers, 3 cloves garlic and 1 red onion. After broiling, remove skins from anaheim, poblano peppers and garlic. Add all ingredients to the blender. Season with a pinch of oregano and salt to taste. Blend until smooth, adding a little water if needed. Tip~ I like to blend in fresh cilantro and 1 fresh jalapeño after ingredients have cooled to give it a darker green color.

Chilaquiles

Chilaquiles with a salsa roja, salsa de mesa. Topped with sauteed onion and chile serrano, an egg and queso fresco.

http://pinaenlacocina.com/2014/04/25/me-pico-la-salsa-salsa-basics/

Chilaquiles

5 thoughts on “Chilaquiles~ The Original Mexican Nachos”

  1. ¡Que ricura! I love making chilaquiles. One trick I learned from my grandmother is to leave the tortillas you’ll use extended on a cloth a day before. Then prepare the dish. You chilaquiles will be crispy and crunchy.

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