Tuesday, March 3, 2009

Chilaquilles, the white girl way!


Tonight was my first night of the "cook-off!" I decided to make chilaquilles. For my fellow white folks, here is wikipedia's explanation of what a chilaquille is:

Chilaquiles are a traditional Mexican dish. Typically, corn tortillas cut in quarters and fried are the basis of the dish. Green or red salsa or mole, is poured over the crispy tortilla triangles, called "totopos." The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sour cream (crema), and it is served with refried beans. Like many dishes, regional and familial variation are quite common.
Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
Moreover, chilaquiles are often lauded as a cure for the common hangover; this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover.
Chilaquiles are frequently confused with the
Tex-Mex Migas, as each is a dish that uses tortilla chips/strips served primarily in the morning. In Guadalajara, cazuelas are kept simmering filled with chilaquiles that become thick in texture similar to polenta.
The name chilaquiles is derived from the
Nahuatl word chil-a-quilitl which means "herbs or greens in chile broth


I don't usually follow recipes so let me tell you how I did it!!


I boiled 4 pieces of boneless skinless chicken breasts and then shredded the meat.

In another pan, put a large can of red enchilada sauce (whatever brand you prefer) and turn on medium heat. Add the shredded chicken. Pour 5 cups of tortilla chips in the pan and mash. Add cilantro and hot sauce to taste. Top with cheese and turn heat to low. Meanwhile, in another pan, fry a few eggs. To serve, put the fried egg on a plate and spoon the chilaquilles on top of the egg.

Then add sour cream, more cilantro, and more broken up tortilla chips. For spicier chillaquilles, use hot enchilada sauce or more tapatillo! Then I served it with homemade spanish rice.


I personally thought it was quite tasty and my hubby and steppie loved it too!! Try it out and tell me what you think!!!

2 comments:

Michelene said...

So funny! I did not have a clue as to what those were. i saw it in the blog title and thought, "Oh my, a mexican dish I don't know!" Mexican is my favorite. I will try it soon! Love you girl!

Lana said...

Hi Brittany! When we picked up Carmen in Guatemala, we ate Chilaquilles every single morning for breakfast! I LOVED them! After we got home, I emailed the hotel and asked for the recipe. They sent it but it was very vague (like tomatoes...tomato sauce, tomatoes, what???) I'll try your version! Thanks!