How to make chilaquiles? The quick recipe!

Chilaquiles: Real Mexican Comfort Food

Chilaquiles are pieces of tortillas that are fried and bathed in a sauce. The classics are those with red sauce or green sauce. They are often served at lunch with eggs and beans. This is real Mexican comfort food!

Make them with leftover corn tortillas or tortilla chips.

Family Lunch

When you have a family gathering for lunch at home, chilaquiles are a very good option to prepare in large batches. You can prepare them in a dish and put them in the oven before serving.

Sunday Brunch

No need for a special occasion to cook “Chilaquiles,” as they are served daily in family homes and in many hotels across Mexico. Whether for lunch or often Sunday brunch, the “Chilaquiles Rojos o Verdes” are a favorite everywhere.

How to make Chilaquiles? The quick recipe!

Prep Time : 20 min
Total Time : 20 min
Yield : 4 servings

Ingredients

• 20 Corn tortillas (or tortilla chips)
• 1 bag Cochinita Taco Filling
• 1 bag Salsa roja or Salsa verde
• 4 Eggs
• 1 bag Frijoles (beans)
• 1 bunch of coriander
• 1 bag of Cebollitas encurtidas (or raw onion)
• 100g Panela cheese (or feta)
• 160ml Mexican cream

Preparation

1. If you’re using our cochinita taco filling, bring a pot of water to a boil and heat the bag of cochinita for 15 minutes.
2. Heat 1 tablespoon of oil in a large skillet and fry the tortillas until golden brown and crispy. You may need to fry them in 2 or 3 batches to avoid putting too much in the pan at once. Drain the tortillas on paper towels. Repeat the process with all the tortillas.
3. Clean the pan. Turn the heat down to medium and add our salsa roja or salsa verde and bring to a boil. Add the fried tortillas. Place the gravy-coated tortillas on a plate, top with the cochinita (if using) and top with the sauce.
4. Topped with crumbled ‘panela’ cheese (or feta), coriander, pickled (or raw) red onion and Mexican cream (alternative: 120ml of sour cream mixed with 120ml of 35% cream and a pinch of salt).
5. Serve with beans on the side and eggs sunny-side up or turned on top. Avocado is also a good complement to chilaquiles.

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