Give Stale Tortillas New Life in Saucy Chilaquiles (2024)

FAQs

What's the difference between chilaquiles and Migos? ›

But there's a difference in that regard: migas usually feature short strips of fried tortilla, while chilaquiles use what are essentially tortilla chips. There are other distinctions too. The tortillas in migas are mixed with scrambled eggs; chilaquiles' are drenched in salsa.

It is typically eaten for breakfast or brunch, much like the Tex-Mex dish migas, which is made with scrambled eggs and tortilla strips. Chilaquiles was originally created as a way to use slightly stale leftover tortillas.

Chilaquiles have deep historical roots, with origins dating back to the Aztec civilization. It's believed that the dish was developed as a practical way to use leftover tortillas and salsas, demonstrating the traditional Mexican ethos of minimizing waste and utilizing available resources.

But the best chilaquiles perfectly straddle the line between soft and crunchy. The chips have had a moment to absorb some of the warm chile-packed sauce but still retain some of their bite.

You may find that your tortillas harden slightly once past their expiry date, but if you still want to eat them, they should be ok regardless. But remember that food safety is very important, so if they have any mold on them, or smell bad, it's best to throw the entire packet away.

A chimichanga (/ˌtʃɪmɪˈtʃæŋɡə/ CHIM-ih-CHANG-gə, Spanish: [tʃimiˈtʃaŋɡa]) is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine.

Chilaquiles is an authentic Mexican meal that originated in 1898 and is still a staple for many families today. In its most basic form, Chilaquiles consist of fried tortilla strips that are simmered in salsa or mole to soften them up. It is a very versatile dish but it is most commonly served for breakfast or brunch.

Now known as a staple in Mexican cuisine (as well as brunch culture in SoCal and Texas), Chilaquiles goes all the way back to the Aztecs. In fact, the word “chilaquiles” comes from the Nahuatl (Uto-Aztecan) language which means chile water.

If you are in a hurry, you can reheat your chilaquiles in the microwave. Place your leftover chilaquiles on a microwave-safe plate and cover them with a damp paper towel. Microwave for 30 seconds and check to see if they're heated through. If they're not, continue microwaving in 15-second intervals until they're hot.

How are chilaquiles different from nachos? ›

Texture is a major differentiator between Chilaquiles and Nachos. Nachos are usually crispier, with the toppings adding more texture. Due to the spicy salsa in chilaquiles, the tortilla chips are usually softer, and the flavor is more intense.

chi·​la·​qui·​les ˌchē-lä-ˈkē-lās. : a Mexican dish of fried corn tortilla pieces simmered with salsa or mole and typically topped with cheese and other accompaniments (such as sliced onions, shredded chicken, and fried or scrambled eggs)

Depending on where it's prepared, huevos rancheros may also include pinto beans, rice, avocado, or fried potatoes to bulk up the already-hearty breakfast. In contrast, chilaquiles are prepared with fried tortilla chips, traditionally made to use up ones that have gone stale.