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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Traditional Mexican Recipes » Chilaquiles » Chilaquiles~ The Original Mexican Nachos

Chilaquiles~ The Original Mexican Nachos

March 28, 20146 Comments

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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.

top view of a plate of green chilaquiles with sunny side egg on top

The Key To Delicious Chilaquiles

A good homemade chip that can hold up to generous amounts of warm salsa and toppings is the key! Dislike soggy chilaquiles? Quickly toss chips with warm salsa directly on serving plate. Garnish and enjoy!

plate of green chilaquiles with sunny side up egg on top and avocado slices
Chilaquiles tossed is a spicy tomatillo salsa, topped with crumbled queso fresco, egg, minced serrano peppers, cilantro and avocado.

Red Or Green?

This question comes up a lot when it comes to Mexican food! Red salsa or green salsa? Have both! Lol! Many of my followers know how much I enjoy sharing salsa recipes with you. Right here on my blog I have so many tomato based recipes as well as tomatillo based recipes for salsa. I am confident you will find at least one or two to test out.

close up of green chilaquiles on blue plate

 

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.

Chilaquiles Verdes con Queso Panela
Chilaquiles Verdes con Queso Panela

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 If you leave them in too long, they get soggy. 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!

 

Quick Pickled Red Onions
Quick Pickled Red Onions. Simply mix fresh sliced onions with sliced chiles, oregano, salt, pepper, fresh lime juice , white vinegar and water. Link below.

Queso Panela

Queso Panela, a semi-soft salt cheese that can be crumbled or sliced

Chilaquiles Verdes con Queso Panela y Cebollitas
Below, 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
For Fried Corn Tortilla Chips~Totopos. Click onto picture for full recipe.
Homemade Chips/Totopos
Homemade Chips/Totopos

Ingredients

3 cups Everyday 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.

 

Homemade Mexican Crema
Homemade Mexican Crema. Mix equal parts heavy cream with sour cream and a pinch of salt. let sit covered at room temperature for a few hours.
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. 

https://pinaenlacocina.com/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.

https://pinaenlacocina.com/me-pico-la-salsa-salsa-basics/

 

These easy chilaquiles also with warm Salsa de Mesa(link right above), crema, cotija cheese and fresh toppings!

One of my favorite dishes to prepare when I have molé sauce available, Chilaquiles!! On this occasion I fried up some red corn tortillas for my chips. I didn’t have any chicken or else it would have really been quite a meal! See the links here for a variety of molé sauce recipes you can prepare right in your own kitchen!

Oaxacan-Style Molé

https://pinaenlacocina.com/oaxacan-style-mole-mo-leh-sauce/

 

Easy Molé Sauce 

https://pinaenlacocina.com/chicken-mole-easy-sauce-recipe/

 

Puebla-Style Molé

https://pinaenlacocina.com/puebla-style-mole-sauce-mole-poblano/

 

The toasted sesame seeds are a must for these easy meatless molé chilaquiles!!

Chilaquiles Verdes

Chilaquiles are the original Nacho!
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Course: Main Course
Cuisine: Mexican
Prep Time: 35 minutes minutes
Cook Time: 40 minutes minutes
Resting Time: 10 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 4 Servings

Ingredients

For Pickled red Onions

  • 1 large red onion sliced into thin strips
  • 1-2 serrano peppers thinly sliced
  • 1/3 teaspoon crushed Mexican oregano
  • Pinch of fresh cracked pepper
  • Juice of 1 lime
  • 1/3 cup white distilled vinegar
  • 1/3 cup water
  • Salt to taste I start with 1/2 teaspoon

For Salsa

  • 5 large tomatillos remove husk and rinse
  • 2 serrano peppers stems removed
  • 1/2 cup cooking liquid
  • 1 teaspoon chicken bouillon powder or chicken base optional
  • Salt to taste

You Will Also Need

  • 12 oz queso panela or fresco sliced
  • Mexican crema to taste
  • cilantro chopped
  • Pickled red onions to taste

Instructions

  • 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. Stir now and then.
  • 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 and let cool slightly.
  • In a large skillet, preheat 2 tablespoons of 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.
  • Pour salsa into hot skillet. When salsa comes to a boil, reduce heat add cheese slices and cook for 2 to 3 minutes. Divide the previously fried chips into 4 shallow bowls, then divide the salsa/cheese mixture over chips. Or go traditional and toss the chips in the warm salsa in the skillet. Divide onto plates and garnish with, crumbled cheese, crema, pickled red onions and cilantro. Serve right away.

Notes

Homemade Mexican Crema Recipe
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.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
plate of green chilaquiles with sunny side up egg and avocado slices, fork on the plate
Spicy tomatillo salsa, queso fresco, serrano peppers, cilantro, egg and avocado

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Filed Under: Chilaquiles, Traditional Mexican Recipes Tagged With: Chilaquiles, Chips, Crema, Salsa Verde, Totopos

Previous Post: « Salsa de Chile Ancho (Chile Ancho Sauce)
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Comments

  1. Platanos, Mangoes and Me!

    April 2, 2014 at 5:55 pm

    If I tell you that outside tamales this is one of my favorites. Please move to Manhattan.

    Reply
  2. soniayrich

    April 3, 2014 at 1:27 pm

    I would love that Norma!!

    Reply
  3. Leticia Alaniz

    May 23, 2016 at 7:25 am

    ¡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.

    Reply
    • Sonia

      May 23, 2016 at 8:53 am

      Gracias Leticia!! Thanks for the tip. I will be preparing some this week, maybe this morning, lol!

      Reply

Trackbacks

  1. Panuchos de Res-Shredded Beef Panuchos | La Piña en la Cocina says:
    July 20, 2017 at 4:53 pm

    […] Chilaquiles~ The Original Mexican Nachos […]

    Reply
  2. Puebla-Style Molé Sauce(Molé Poblano) - La Piña en la Cocina says:
    August 31, 2018 at 9:37 pm

    […] https://pinaenlacocina.com/chilaquiles-verdes-con-queso-panela-y-cebolla-en-escabeche/ […]

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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