Receta Mexican Vegetarian Chilaquiles
After a simple Cuban breakfast, we move onto Mexico for a traditional dish called Chilaquiles. Lightly fried corn tortillas smothered with red or green salsa forms the basis of this dish.
Chilaquiles are generally served for breakfast or brunch and is usually made with leftover tortillas and salsas. They are also served as the last meal in a long lasting wedding party close to morning in what is known as a tornaboda (or after-wedding party).
I found this 'Chilaquile Manifesto' post and knew right away that the author means business and knows a lot about chilaquiles. So I just followed the recipe without futzing it around. The resulting chilaquiles were soooo good that even my picky eater son loved them and came back for seconds.
Come to think of it what's not to like about tortillas, spicy salsa and eggs on top. The only time taking part of the recipe is making the salsa, once you have that done, the whole dish comes together is few minutes.
Depending on part of Mexico you are in, there are a few different ways of making these chilaquiles. In Central Mexico, the tortillas are left crisp whereas in Guadalajara, they are simmered down with the sauce until they are almost the consistency of polenta. So it's up to you to cook the tortillas just a little bit for crispy chilaquiles or cook it longer for a mushy one.
Chilaquiles are served along with refried beans, scrambled or fried eggs, guacamole and garnished with onions, avocado slices, crema and crumbled queso fresco cheese. I served mine with some refried black beans, quick pickled onions, avocado and sour cream.
Recipe adapted from here:
Ingredients: Serves 2~3
- Corn Tortillas - 6, cut into wedges
- Eggs - 1 per person
- Refried Beans - homemade or store bought
- Avocado slices - as needed
- Queso fresco - crumbled, as needed
- For the Salsa Roja:
- Tomatoes - 4~5 medium (Roma preferred)
- White Onion - ½ of a small
- Chile de Arbol - 6~8, seeds and stems removed
- Guajillos - 2, seeds and stems removed
- Garlic - 1 clove
- Oil - 2tbsp
- Salt - to taste
- For the Quick pickled Onions:
- Onion - 1 medium, thinly sliced
- Apple cider Vinegar - 1tbsp (or juice of half a lemon)
- Dry Oregano - a pinch
- Salt - a pinch
Method:
To make Pickled Onions: Rinse and drain the onions under cold water. Combine them with all the other ingredients in a bowl and set aside for 10~15 minutes.
To make Salsa Roja/ Red Salsa: In a small pan, toast the chile de arbol until the color darkens. Set aside.
In a sauce pan, place tomatoes, guajillos chiles and onion. Pour water until the the ingredients are submerged. Cover and cook till the tomatoes are tender, about 8~10 minutes. Cool slightly. When cool enough to handle, remove the skins of the tomatoes and reserve 1½cups of the cooking liquid and drain the rest.
Blend the tomato mixture along with the toasted chiles, garlic, salt and 1 cup of the reserved water until smooth. Add more water if needed.
To make Chilaquiles: Heat enough oil in a skillet. Once the oil starts to ripple, add the tortillas and fry them until evenly golden on all sides. Remove onto paper towel lined plate. Fry the tortillas in batches, do not overcrowd the pan.
Remove all but 2tbsp oil from the pan. Once the oil is hot, gently pour in the red salsa and cook for 1~2 minutes, stir until bubbly.
Cook the eggs to desired consistency and keep warm.
Add the fried tortillas, mix well and cook for 1~2 minutes. Remove onto the serving plate and serve right away with the egg on top. Garnish with crema, queso fresco, onions, refried beans and avocado slices. Enjoy!!