Chilaquiles salsa recipe: 59 photos
FAQ
Chilaquiles verdes are made with a salsa made from tomatillos, onions, jalapeños, and cilantro (hence the “greens” in the translation). Chilaquiles rojos are made with a salsa made from tomatoes, onion, jalapeños, garlic, and broth.
But there's a difference in that regard: migas usually feature short strips of fried tortilla, while chilaquiles use what are essentially tortilla chips. There are other distinctions too. The tortillas in migas are mixed with scrambled eggs; chilaquiles' are drenched in salsa.
This chilaquiles recipe is an easy Mexican dish my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, then topped with cheese. Serve with refried beans.
Chilaquiles have deep historical roots, with origins dating back to the Aztec civilization. It's believed that the dish was developed as a practical way to use leftover tortillas and salsas, demonstrating the traditional Mexican ethos of minimizing waste and utilizing available resources.
The best chilaquiles (the kind we're after) aren't so much wet as moist, and aren't so much limp as gently softened until the chips retain just a bit of crunch but dissolve in your mouth into a mix of comforting starch and hot salsa. But still, when it comes down to it, chilaquiles are essentially soggy nachos—an ...
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Mike Karabeini
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