Chilaquiles

Chilaquiles
Chilaquiles with refried beans
Place of origin	Mexico
Main ingredients	Tortillas, green or red salsa or mole, pulled chicken, cheese, refried beans
Cookbook:Chilaquiles  Chilaquiles

Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) from the Nahuatl word chīlāquilitl [t͡ʃiːlaːˈkilit͡ɬ] is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish.^[1] Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with cream crema, shredded queso fresco, raw onion rings and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried), beef and guacamole as side dish.

As with many Mexican dishes, regional and familial variation is quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas. They are also served as last meal in a long wedding party close to morning in what is called a tornaboda.

Chilaquiles are frequently confused with Tex-Mex migas, as each is a dish that uses tortilla chips/strips served primarily in the morning.

Etymology

Regional variations

In central Mexico it is common for the tortilla chips to remain crisp. To achieve this, all ingredients except the salsa are placed on a plate and the salsa is poured at the last moment, seconds before serving. In Guadalajara, cazuelas are kept simmering filled with chilaquiles that become thick in texture similar to polenta. In Sinaloa, Mexico, the chilaquiles are sometimes prepared with a white sauce.^[1]

History 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).^[3]

See also

• List of Mexican dishes

• food portal
• Mexico portal

Footnotes

References

Mexican cuisine List of Mexican dishes Soups Caldo tlalpeño Pozole Tortilla soup Caldo Xóchitl Sopa de hongos Sopa de nopales Rice dishes Mexican red rice Arroz poblano Arroz blanco Arroz a la tumbada Arroz jardinera Morisqueta Arroz amarillo Arroz negro Bean dishes Refried beans Frijoles charros Frijoles de la olla Egg dishes Huevos rancheros Huevos divorciados Huevos motuleños Huevos con machaca Vegetable dishes Mole de olla Chile relleno Poultry dishes Tinga Mole poblano Pork dishes Cochinita pibil Chilorio Beef dishes Alambre Carne asada Carne a la tampiqueña Salpicón Seafood dishes Huachinango a la Veracruzana Pescado al ajillo Camarones a la diabla Other protein dishes Barbacoa Mixiotes Chapulines Maguey worms Antojitos Bocol Burrito Cazuelita Cemita Chohoyote Dobladita Empalme Enchilada Flauta Gordita Huarache Martajada Mollete Molote Nachos Pambazo Papadzul Quesadilla Sincronizada Sope o Memela Tlacoyo Tlayuda Taco Torta Tostada Hot Sauces salsa ranchera salsa de guajillo salsa de chipotle -salsa taquera salsa de morita salsa borracha salsa botanera - salsa roja cocida salsa roja cruda salsa verde cruda salsa verde cocida pico de gallo Moles and Pipianes mole blanco mole amarillo mole coloradito mole rojo mole poblano mole negro adobo pipián verde salsa de cacahuate Desserts and Cakes Arroz con leche pastel tres leches jericalla Salads and fruit cocktails Cesar salad ensalada de nopales Breads Concha Bolillo Telera Candies Cocada Ate - Beverages Margarita Café de olla Horchata de coco guacamole adobo adobo pastor adobo de achiote - caldillo de tomate rojo caldillo de tomate verde recaudo salsa nogada   Food portal   Category   Commons   WikiProject Food and drink