How To Make the Absolute Best Chilaquiles (2024)

FAQs

Should chilaquiles be crunchy or soft? ›

The best chilaquiles (the kind we're after) aren't so much wet as moist, and aren't so much limp as "gently softened until the chips retain just a bit of crunch but dissolve in your mouth into a mix of comforting starch and hot salsa." But still, when it comes down to it, chilaquiles are essentially soggy nachos—an ...

Chilaquiles can be made with practically any sauce, though ones made from tomatillo (chilaquiles verdes) or tomato (chilaquiles rojos) are the most common.

Wait to add the chips until right before serving!

You want them to be crunchy, not soggy, when you eat. I even recommend cooking your eggs before you add the chips to the sauce so that they have as little time to soften as possible.

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.

Fry 1/4 of tortilla wedges, using a metal spider to agitate and turn them as they cook. Cook until bubbling slows to a trickle, chips are pale golden brown, and are very crisp, about 3 minutes. Transfer to the baking sheet and immediately season with kosher salt.

This dish is found all throughout Mexico, and at its most basic, it consists of fried tortilla chips covered with a red or green salsa, which makes the chip soft. Chilaquiles are commonly served with a side of refried beans and are eaten quite regularly in most Mexican homes.

You can use either red enchilada sauce or salsa verde which will determine the flavor of your Chilaquiles. Salsa verde will be bright and tangy, red enchilada sauce with be earthy, rich and robust. I love both of them and can pick a different favorite depending on my mood.

Serve with a scrambled or fried egg on top, or with cheese, shredded chicken, or roasted veggies — the options are endless.

Chilaquiles, a traditional Mexican dish, combines simplicity with bold flavors, making it a beloved staple across the country. This delicious ensemble of lightly fried corn tortillas cut into quarters and topped with green or red salsa perfectly embodies the heart and soul of Mexican cuisine.

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.

What are some interesting facts about chilaquiles? ›

Chilaquiles are said to have been first brought to America in a cookbook by Encarnación Pinedo, “The Spanish Cook” in 1898. The basic makings of traditional chilaquiles are simply crunchy fried corn tortilla pieces, with a chile salsa over them; simmered until the tortilla starts softening to absorb the sauce's flavor.

In fact, it's perfectly possible to prefer your chilaquiles crunchy for breakfast and soft if you are having them for dinner. So, whether you prefer your chilaquiles crunchy or soft, don't let anyone tell you that there's a “right” way to eat or serve chilaquiles.

chilaquiles, a Mexican dish consisting of strips or pieces of corn tortillas that are fried, then sautéed with green or red salsa, and topped with cheese, crema (a sweet, thin cream sauce), and onion.

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.

The quesadilla is crispy on the outside without being hard, and it's moist on the inside, the melted cheese providing a contrast. You need really good melting cheese and good tortillas. Aside from the flavors, you've got to pay attention to the mouthfeel: it's crispy then creamy then soft then crispy-crunchy.

Perfect fries are fluffy inside and crispy outside, with millions of micro-bubbles forming a shatterable golden crust. Improperly cooked french fries are limp, greasy, or soggy and often over-browned. These problems all arise from the improper handling of starch and sugar when exposed to high heat.

There is no right or wrong answer when it comes to the deliciousness of hardshell and softshell. Both are easy to eat and offer tremendous health benefits due to the minerals and nutrients found in their vegetables and meats. Stop by and try our crunchy and soft taco and let us know which team you're on!

Freshly made tortillas are never hard and crispy whether they are made from corn or wheat flour. They are moist and very flexible when they are fresh. When tortillas get old, they harden up but they're not very crispy.