Chilaquiles
 | You can helpexpand this article with text translated fromthe corresponding articlein Spanish.(May 2024)Click [show] for important translation instructions.
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| Course | Breakfast |
|---|---|
| Place of origin | Central and Northern Mexico |
| Main ingredients | Tortillas,green or redsalsa,pulledchicken,cheese,refried beans,scrambled eggs |
Chilaquiles(Spanish pronunciation:[tʃilaˈkiles]) are a traditionalMexican breakfast dishmade withtortillas.[1]
Ingredients and variations
[edit]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
[edit]| 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] |
Regional variations
[edit]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
[edit]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
[edit]-
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
See also
[edit]
References
[edit]- ^Bayless, Rick (2000).Mexico: One Plate at a Time.New York: Scribner. p. 129.ISBN0-684-84186-X.
- ^abKennedy, Diana(1972). "Tortillas and Tortilla Dishes".The Cuisines of Mexico.Harper & Row. p. 67.ISBN978-0-06-012344-4.
- ^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, fromlinkArchived2016-12-03 at theWayback Machine.
- ^Pinedo, Encarnación; Strehl, Dan; Valle, Victor (2005-10-24).Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California.ISBN978-0-520-24676-8.
External links
[edit]
The dictionary definition ofchilaquilesat Wiktionary
