Delightful Chilaquiles Mexicanos: A Flavorful Journey to Your Table
Chilaquiles Mexicanos are not just a dish; they’re a vibrant celebration of Mexican culinary heritage. Picture this: crispy tortilla chips bathing in a zesty salsa verde or smoky roja, topped with creamy avocado, a sprinkle of cheese, and the perfect fried egg. It’s no wonder this beloved traditional fare has found its way into breakfast menus and home kitchens across the globe!
Growing up, Sundays meant indulging in my grandmother’s chilaquiles, a dish that always brought the family together. The aroma of roasted tomatillos and garlic wafting through the air combined with laughter was the ultimate comfort. Now, I invite you to experience that warmth in your own kitchen with my easy and delicious recipe for chilaquiles mexicanos!
Ingredients List
To create the perfect chilaquiles mexicanos, gather the following ingredients:
- For the Chips:
– 6 corn tortillas, cut into wedges
– 2 cups vegetable oil (for frying)
- For the Sauce:
– 4 medium tomatillos, husked and quartered (or 1 can of green salsa)
– 1 jalapeño pepper (adjust to taste)
– 2 cloves garlic, minced
– ½ onion, chopped
– ½ cup chicken or vegetable broth
– Salt to taste
- Toppings:
– 1 avocado, sliced
– ½ cup crumbled queso fresco (or feta cheese)
– ½ cup sour cream (or Greek yogurt)
– Fresh cilantro, chopped
– 2-4 eggs (optional, for frying)
– Lime wedges (for serving)
Preparation Steps
Follow these simple steps to create your delicious chilaquiles mexicanos:
- Fry the Tortilla Chips:
– Heat vegetable oil in a large skillet over medium heat.
– Once hot, add tortilla wedges in batches, frying until golden and crispy (about 2-3 minutes). Drain on paper towels and sprinkle with salt.
- Prepare the Sauce:
– In a blender, combine tomatillos, jalapeño, garlic, onion, and chicken broth. Blend until smooth.
– In the same skillet, bring the blended mixture to a simmer over medium heat. Cook for about 5-7 minutes, adding salt to taste.
- Combine Chips and Sauce:
– Add the crispy tortilla chips to the skillet with the sauce. Toss gently to coat all chips evenly. If you prefer softer chips, cook for an additional 1-2 minutes.
- Fry the Eggs:
– In a separate pan, fry eggs according to your preference (sunny-side up works best!).
- Assemble and Serve:
– Plate the chilaquiles and top with fried eggs, sliced avocado, queso fresco, sour cream, and chopped cilantro.
– Serve with lime wedges on the side.
Cooking Time & Servings
- Total Cooking Time: 30 minutes
- Servings: 4
Nutritional Information
Here’s a breakdown of the nutritional value per serving (approximate):
| Nutrient | Amount |
|———-|——–|
| Calories | 350 |
| Protein | 12g |
| Fat | 22g |
| Carbs | 30g |
| Fiber | 6g |
(Nutritional information may vary based on the specific ingredients used.)
Tips and Tricks
- For a Healthier Option: Use baked tortilla chips instead of fried ones.
- Vegetarian/Vegan: Omit the eggs and replace sour cream with cashew cream for a vegan-friendly version.
- Spice Level: Adjust the amount of jalapeño based on your heat preference, or replace it with a milder pepper for less heat.
- Make Ahead: Prepare the sauce in advance and store it in the refrigerator for up to three days for a quicker assembly on busy mornings.
Conclusion
Chilaquiles mexicanos are a deliciously satisfying dish that can brighten any morning or elevate a casual dinner. I encourage you to give this recipe a try and bring a slice of Mexico into your home. Have fun experimenting with toppings and flavors!
If you do make these chilaquiles, I’d love to hear how they turned out. Share your experiences on social media with #ChilaquilesMexicanos and leave a comment below with your thoughts or questions. Happy cooking!
