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Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) are a traditional Mexican breakfast dish made with tortillas.[1]
| Course | Breakfast |
|---|---|
| Place of origin | Central and Northern Mexico |
| Main ingredients | Tortillas, green or red salsa, pulled chicken, cheese, refried beans, scrambled eggs |
Ingredients and variations
editTypically, left over tortillas are the basis of the dish.[2] Green or red salsa is 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 with crema, crumbled queso fresco, sliced onion, and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as 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| Nahuatl names 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
editIn central 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. In Guadalajara, cazuelas are kept simmering filled with chilaquiles that become thick in texture, similar to polenta. In the state of Sinaloa, chilaquiles are sometimes prepared with cream. In the state of Tamaulipas, on the northeast side of the country, red tomato sauce is commonly used.[2] In the state of San Luis Potosí, it is also common to serve chilaquiles with cecina rather than pulled chicken.
History in the United States
editEncarnación Pinedo published El cocinero español (The Spanish Cook) in 1898 in California and included recipes for chilaquiles tapatíos a la mexicana, chilaquiles a la mexicana, and chilaquiles con camarones secos (chilaquiles with dry shrimp).[5]
Gallery
edit-
Chilaquiles divorciados refers to using both red and green sauces
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Chilaquiles with refried beans
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Chilaquiles served in California
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Chilaquiles may be served with minimal salsa applied at the last minute to preserve the crispiness of the tortilla chips
See also
editReferences
edit- ^ Bayless, Rick (2000). Mexico: One Plate at a Time. New York: Scribner. p. 129. ISBN 0-684-84186-X.
- ^ a b Kennedy, 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. Retrieved 2023-02-02.
- ^ Nahuatl Dictionary. (1997). Wired humanities project. Retrieved September 9, 2012, from link Archived 2016-12-03 at the Wayback 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
editThe dictionary definition of chilaquiles at Wiktionary