Chilaquiles (Spanish pronunciation:[tʃilaˈkiles]) are a traditional Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried.[1]
Typically, corn tortillas cut into quarters and lightly fried, or baked for a lighter version, are the basis of the dish.[2]Green or red salsa is poured over the crisp tortilla triangles.[3] The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco, sliced onion, and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes.
As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
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 before serving. In Guadalajara, cazuelas are kept simmering filled with chilaquiles that become thick in texture, similar to polenta. In the state of Sinaloa, chilaquiles are sometimes prepared with cream. In the state of Tamaulipas, on the northeast side of the country, red tomato sauce is commonly used.[2] In the state of San Luis Potosí, it is also common to serve chilaquiles, not with pulled chicken, but with cecina.
History in the United Statesedit
Recipes for chilaquiles have been found in a U.S. cookbook published in 1898, 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).[5]
^Lopez, Steve (2021-12-11). "Column: Comfort food confessional: My lifelong quest to find, or create, the perfect chilaquiles". Los Angeles Times. Retrieved 2023-02-02.
^Nahuatl Dictionary. (1997). Wired humanities project. Retrieved September 9, 2012, from link 2016-12-03 at the Wayback Machine.
^Pinedo, Encarnación; Strehl, Dan; Valle, Victor (2005-10-24). Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California. ISBN978-0-520-24676-8.
Look up chilaquiles in Wiktionary, the free dictionary.
February 15, 2024
chilaquiles, spanish, pronunciation, tʃilaˈkiles, traditional, mexican, breakfast, dish, consisting, corn, tortillas, into, quarters, lightly, fried, coursebreakfastplace, origincentral, northern, mexicomain, ingredientstortillas, green, salsa, pulled, chicken. Chilaquiles Spanish pronunciation tʃilaˈkiles are a traditional Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried 1 ChilaquilesCourseBreakfastPlace of originCentral and Northern MexicoMain ingredientsTortillas green or red salsa pulled chicken cheese refried beans scrambled eggs Media Chilaquiles Contents 1 Ingredients and variations 2 Etymology 3 Regional variations 4 History in the United States 5 See also 6 Footnotes 7 ReferencesIngredients and variations editTypically corn tortillas cut into quarters and lightly fried or baked for a lighter version are the basis of the dish 2 Green or red salsa is poured over the crisp tortilla triangles 3 The mixture is simmered until the tortilla starts softening Pulled chicken is sometimes added to the mix It is commonly garnished with crema crumbled queso fresco sliced onion and avocado slices Chilaquiles can be served with refried beans eggs scrambled or fried and guacamole as side dishes As with many Mexican dishes regional and family variations are quite common Usually chilaquiles are eaten at breakfast or brunch This makes them a popular recipe to use leftover tortillas and salsas Etymology edit nbsp Chilaquiles with a fried eggNahuatl names for chilaquiles 4 1st component English literal Pronunciation IPA 2nd component English literal Pronunciation IPA chilaquilitl a chilatl chile water ˈt ʃiːlaːt ɬ quilitl edible plant ˈkilit ɬ tlaxcalpōpozōn tlaxcalli tortilla t ɬaʃˈkalːi pōpozōn foam poːˈposoːn Regional variations edit nbsp Chilaquiles with refried beansIn 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 before serving In Guadalajara cazuelas are kept simmering filled with chilaquiles that become thick in texture similar to polenta In the state of Sinaloa chilaquiles are sometimes prepared with cream In the state of Tamaulipas on the northeast side of the country red tomato sauce is commonly used 2 In the state of San Luis Potosi it is also common to serve chilaquiles not with pulled chicken but with cecina History in the United States editRecipes for chilaquiles have been found in a U S cookbook published in 1898 Encarnacion Pinedo s El cocinero espanol 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 5 See also edit nbsp Food portalList of Mexican dishes List of brunch foods List of tortilla based dishes MigasFootnotes edit The English name derives from this Nahuatl word References edit Bayless Rick 2000 Mexico One Plate at a Time New York Scribner p 129 ISBN 0 684 84186 X a b Kennedy Diana 1972 Tortillas and Tortilla Dishes The Cuisines of Mexico Harper amp Row p 67 ISBN 978 0 06 012344 4 Lopez Steve 2021 12 11 Column Comfort food confessional My lifelong quest to find or create the perfect chilaquiles Los Angeles Times Retrieved 2023 02 02 Nahuatl Dictionary 1997 Wired humanities project Retrieved September 9 2012 from link Archived 2016 12 03 at the Wayback Machine Pinedo Encarnacion Strehl Dan Valle Victor 2005 10 24 Encarnacion s Kitchen Mexican Recipes from Nineteenth Century California ISBN 978 0 520 24676 8 nbsp Look up chilaquiles in Wiktionary the free dictionary Retrieved from https en wikipedia org w index php title Chilaquiles amp oldid 1187273786, wikipedia, wiki, book, books, library,
