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Chilaquiles Recipe

Fresh Local Tortillas

Chilaquiles Recipe

Chilaquiles Recipe With Mi Tierra Corn Tortillas in Hadley MA

Background:

We’ve been so inspired seeing everyone’s kitchen creations & recipes over the past few weeks/months we wanted to share one of our own. Chilasquiles is a tasty traditional breakfast meal prepared throughout many Mexican kitchens. The word comes from the Nahuatl Aztec language & there are numerous variations of this dish across the continent but any way you prepare it is going to be delish! For more information on the history of the dish & origin of the words check out this incredible book full of fascinating recipes & origin stories. With more time to spend at home these days we’ve enjoyed looking into the meaning & history of the food that ends up on our plates, as well as more in depth research into the roots of different cuisines. It’s our belief that meals taste best if your able to learn something about it before consuming… …just food for thought 😉

Recipe:

2 pack tortillas worth of chips cut into “frito style” strips (roughly 2.5 cups) 
1 ½ tbsp neutral oil
Olive oil
1 onion sliced
1 poblano pepper
4 cloves garlic minced
1 chipotle pepper in adobo plus some sauce 
⅔ cup your favorite salsa 
¼ cup stock or water
⅓ cup queso blanco or feta 
6 eggs
Handful cilantro for garnish 
Serves a hefty brunch for 3 

  1. Cook the chips in advance, they’ll keep fresh sealed for more than a week, and chilaquiles are a good use for stale chips. Slice the tortillas into approximately 6-8 pieces to create a frito shape. Toss with neutral oil and salt to taste. Bake at 320 degrees for 15-20 minutes, until crispy.
  2. In a large skillet on medium high, sweat onions and poblanos in olive oil, once the onions have begun to turn translucent, add garlic, and chipotle , and cook for 30 seconds 
  3. Add stock, and mix contents of skillet before adding chips 
  4. Stir constantly until chips are fully coated in sauce, this will become easier as the chips tenderize and start to bend, once coated, let simmer on medium low for the amount of time it takes to fry 6 eggs in a separate pan or alternatively crack the eggs on top of the chilaquiles and broil in the oven until eggs are cooked but still runny, about five minutes 
  5. Turn the heat off once the chips are fully coated and tenderized but ideally some retain a little crispiness 
  6. Sprinkle Queso Blanco on top and garnish with cilantro serve with a fried egg on top of each portion 

Notes:
1. In general, oil frying creates a crispier chip, but I find for chilaquiles the healthier oven bake works just as well, since the main goal is to dehydrate the tortilla and allow it to reabsorb the braising liquid.
2. I prefer to fry separately because I find the chips overcook slightly in the broiler and lose some crisp 

We hope you enjoy this recipe to the fullest! Let us know how it turns out in the comments or on our social media channels we love hearing from our customers & fans

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