Chilaquiles are a staple in Guanajuato and everyone seems to have their favorite salsas for preparing it. This dish not only offers two distinct flavors from the use of two common Mexican sauces (Salsa Verde and ranchera) but makes for a festive presentation (when garnished with sour cream, it shares the same color as the Mexican flag).
While the preparation may seem a little daunting, this dish utilizes staples that are always in the Mexican home. Shredded chicken is often added to fortify the dish and topping the plate with fried fresh farm eggs is a classic way of battling the previous days cerveza and/or tequila indulgence.
One would have to assume that the dish’s origins are based on a way to utilize stale tortillas left over from the previous day’s meal. Although frying stale tortillas in vegetable oil is the classic preparation, I’ve had great success in substituting high-quality tortilla chips or broken tostadas (keep in mind the salt content of the tortilla chips that are being used and adjust your seasonings accordingly).
Chilaquiles is a Mexican dish that uses leftover tortillas, crisped, as the base for a topping of a sauce, cheese, and eggs (or chicken). Just as a frittata uses up extra sautéed vegetables and yesterday’s pasta, or as fried rice makes the most of Sunday night’s dried-out takeout, Chilaquiles takes these ingredients and makes them each transcend their individual taste value into a dish that you would never think was composed of leftovers.
I’d had in mind, actually, to make something more like Migas, a Spanish dish of leftovers — stale tortilla chips specifically. In Migas, the tortilla chips (or tortillas or just bread) are scrambled with the eggs, but there was no way I was scrambling my chips in with my eggs.
Because, wanting to make use of the mandoline I got for Christmas, I decided to make fresh, homemade potato chips. (I had neither tortillas nor tortilla chips, incidentally. I can’t figure out where the decision to make Chilaquiles or Migas came from in the first place.) The chips were warm, thin, salty — so good — and I didn’t want to sacrifice their crispness to the eggs. So I subverted tradition, made chips solely for the purpose of using them in a leftover-inspired plate of food, and enjoyed the fresh fried-ness of my lunch. — Cara
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Chilaquiles is the only acceptable way to basically have nachos for breakfast. This traditional Mexican breakfast dish will be your favorite way to start the day. Just combine eggs, tomatillo salsa, tortilla chips, fresh avocado, and cilantro for our take on this classic dish.
There’s nothing quite like an impressive mound of freshly fried tortilla chips, carnitas, and scrambled eggs to beat even the toughest hangovers. This recipe packs a punch, too, with tomatillos and jalapeños bringing the heat.
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What’s Super Bowl Sunday without an endless spread of snacks? The famed football game is on equal playing field with Thanksgiving when it comes to calorie-laden celebrations, but Rebecca Lewis, in-house RD at HelloFresh, the leading meal kit delivery brand globally, has a recipe that is a lightened up twist on game day favorites that is bound to score well with the entire crowd. Lewis says, “With a few simple ingredient swaps, throwing in some extra veggies, and avoiding the fry pan, you can still partake in the festivities without totally derailing a healthy diet or sacrificing flavor. Denying yourself of indulgences entirely is not sustainable, so enjoy the game and snack responsibly!”This recipe gives classic game day favorite, nachos, a healthy twist. Instead of pouring on the cheese, infuse flavor (and fiber) into this dish by adding black beans, fresh tomatoes, and radishes. Then, finish the dish off with scallions and cilantro to punch up the flavor.
In Mexico, cooks serve this quick casserole of fried tortillas and salsa as a brunch dish with eggs. We omit the eggs and instead combine hen-of-the-woods mushrooms with a spicy, rich salsa made from pasilla chiles, resulting in a light but satisfying vegetarian main course.
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