Chilaquiles

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Chilaquiles are a traditional Mexican dish. Typically, corn tortillas, which are cut in quarters and fried until golden, are the basis of the dish, but stale tortilla chips can be used as a quick substitute. Next, green or red salsa, or even mole, is poured over the the crispy tortilla triangles, called "totopos." The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco), and/or sour cream (crema), and it is served with a side of refried beans. Like many dishes, regional and familial variation are quite common.

Usually, chilaquiles are eaten in the end of the morning. This makes them a popular recipe to use leftover tortillas and salsas.

Moreover, chilaquiles are often lauded as a cure for the common hangover; this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover. However, this remedy is subject to debate since a stomach after a night of drinking usually gets very irritated. Adding spicy chilaquiles might only worsen the stomach irritation.

Chilaquiles are not to be confused with the Tex-Mex Migas, as each is a dish that uses tortilla chips/strips served primarily in the morning. Despite these similarities, most agree that Chilaquiles take much more time and skill to prepare and are generally thought of in higher respects. In Guadalajara cazuelas are kept simmering filled with chilaquiles that become thick in texture similar to polenta.

[edit] Chilaquiles Etymology

The name chilaquiles is derived from the Nahuatl word chil-a-quilitl which means "herbs or greens in chile broth".

[edit] Regional Variations

In Sinaloa, Mexico, the chilaquiles are prepared with a white sauce.

[edit] History of Chilaquiles in the U.S.

Recipes for chilaquiles have been found in a U.S. cookbook published in 1898. The book was Encarnación Pinedo's El cocinero español (The Spanish Cook). She included three recipes - one for chilaquiles tapatios a la mexicana, one for chilaquiles a la mexicana, and one for chilaquiles con camarones secos (chilaquiles with dry shrimp).