Chilaquiles

Chilaquiles
Course	Breakfast
Place of origin	Central and Northern Mexico
Main ingredients	Tortillas,green or redsalsa,pulledchicken,cheese,refried beans,scrambled eggs
	Media: Chilaquiles;

Chilaquiles(Spanish pronunciation:[tʃilaˈkiles]) are a traditionalMexican breakfast dishmade withtortillas.^[1]

Ingredients and variations

Typically, left over tortillas are the basis of the dish.^[2]Greenorred salsais 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 withcrema,crumbledqueso fresco,sliced onion, and avocado slices. Chilaquiles can be served withrefried beans,eggs(scrambled or fried) andguacamoleas 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

Nahuatlnames for chilaquiles^[4]	1st component	English literal	Pronunciation (IPA)	2nd component	English literal	Pronunciation (IPA)
chīlāquilitl	chīlātl	chile water	[ˈt͡ʃiːlaːt͡ɬ]	quilitl	edible plant	[ˈkilit͡ɬ]
tlaxcalpōpozōn	tlaxcalli	tortilla	[t͡ɬaʃˈkalːi]	pōpozōn	foam	[poːˈposoːn]

Chilaquiles with a fried egg

Regional variations

Incentral 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. InGuadalajara,cazuelasare kept simmering, filled with chilaquiles that become thick in texture, similar topolenta.In the state ofSinaloa,chilaquiles are sometimes prepared withcream.In the state ofTamaulipas,on the northeast side of the country, red tomato sauce is commonly used.^[2]In the state ofSan Luis Potosí,it is also common to serve chilaquiles withcecinarather than pulled chicken.

History in the United States

Encarnación Pinedo publishedEl cocinero español(The Spanish Cook) in 1898 in California and included recipes forchilaquilestapatíosa la mexicana,chilaquiles a la mexicana,andchilaquiles con camarones secos(chilaquiles with dry shrimp).^[5]

Gallery

Chilaquiles divorciados refers to using both red and green sauces
Chilaquiles withrefried beans
Chilaquiles served inCalifornia
Chilaquiles may be served with minimal salsa applied at the last minute to preserve the crispiness of the tortilla chips

References

^Bayless, Rick (2000).Mexico: One Plate at a Time.New York: Scribner. p. 129.ISBN 0-684-84186-X.
^^a ^bKennedy, Diana(1972). "Tortillas and Tortilla Dishes".The Cuisines of Mexico.Harper & 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.Retrieved2023-02-02.
^Nahuatl Dictionary.(1997). Wired humanities project. Retrieved September 9, 2012, fromlink Archived2016-12-03 at theWayback Machine.
^Pinedo, Encarnación; Strehl, Dan; Valle, Victor (2005-10-24).Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California.University of California Press.ISBN 978-0-520-24676-8.

External links

The dictionary definition ofchilaquilesat Wiktionary

[Bayless-1] Bayless, Rick (2000).Mexico: One Plate at a Time.New York: Scribner. p. 129.ISBN 0-684-84186-X.

[kennedycuisines-2] Kennedy, Diana(1972). "Tortillas and Tortilla Dishes".The Cuisines of Mexico.Harper & Row. p. 67.ISBN 978-0-06-012344-4.

[3] Lopez, Steve (2021-12-11)."Column: Comfort food confessional: My lifelong quest to find, or create, the perfect chilaquiles".Los Angeles Times.Retrieved2023-02-02.

[dic-4] Nahuatl Dictionary.(1997). Wired humanities project. Retrieved September 9, 2012, fromlink Archived2016-12-03 at theWayback Machine.

[5] Pinedo, Encarnación; Strehl, Dan; Valle, Victor (2005-10-24).Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California.University of California Press.ISBN 978-0-520-24676-8.

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