Fresh tortillas don't keep too long and if you make (or buy) as many as we do, by the time the weekend rolls around, you have a pile of mismatched, unused tortillas threatening to spoil. So tear them up and make chilaquiles! Chilaquiles, which hail from Mexico, are traditionally a way to use up leftover tortillas and salsa: tortillas are torn up, fried, smothered in salsa, and simmered until soft. Usually, they're topped with fried eggs, crema, and queso and served for breakfast. But they're so good, we want them for every meal. So we thought up a few hearty chilaquiles recipes you can serve all day long.
Chilaquiles is a fun dish, made up of fried tortilla pieces topped in a spicy sauce (and sometimes shredded chicken). They're usually served for breakfast or lunch and are meant to use up tortillas. They are also sometimes served at the end of a wedding party, typically right before morning comes.
This chilaquiles dish is hearty enough for dinner (and easy on the wallet, making it great for parties). This dish has all the flavors of carnitas that you love (low and slow simmered pork with a hit of tart and sour orange juice) and chilaquiles (fresh fried tortillas) and it's all tossed in a tangy tomatillo salsa. Top with queso, crema, or avocado. Or all three.
They're filling and full of flavor. Really, you can’t go wrong with chilaquiles. This casserole is a go-to pot luck dish to feed the hungriest of crowds, kicking up your traditional chilaquiles a few notches with the addition of ground beef or turkey. Control the heat by using a mild sauce and you can serve it at the kid’s table. Impress your guests by serving a sunny side up egg over it and a cup of fresh, strong black coffee alongside it.
This will make an early riser out of you: a traditional chilaquiles with red salsa and faux fried eggs. The tortillas are tender and simmered in a fresh tomato salsa then topped with runny eggs. The golden yolk mixes in and make the dish creamy and all that more delicious.
Mix up that same old chicken dinner routine and whip up these slow cooker chicken chilaquiles. Throw the chicken in before you go to work and prep the dish when you get home: tortillas simmered in salsa roja topped with tender shredded chicken and cheese. You might even have time to make dessert.
Green chilaquiles are like green enchiladas for breakfast! They are spicy, crunchy, and just so comforting. In this dish, the tartness of the tomatillo-based salsa works perfectly with the cool texture of Mexican ;crema. Add a medium fried egg and this breakfast will get you out of bed before the alarm goes off.
Epazote is an herb used in Mexican and Caribbean cooking, also referred to as Mexican tea or pigweed. Peppery and minty, epazote is most often used in beans and moles and in spicy green sauces like this one. Chilaquiles are a quick dish, made with tortilla chips fried to a golden brown then simmered in a light sauce and topped with cheese, onions, shredded chicken, or refried beans.