Nomadic dani

All I can say is ever since I visited Mexico and discovered Chilaquiles, my life has changed. If only I could have this for breakfast every day of my life (but unfortunately it can be too much of a good thing !) I would say at least once a week its on my mind, so I just had to delve a bit deeper into knowing where it comes from and also attempt to cook myself the salsa verde (green sauce) version, as it is just divine.

_{Chilaquiles verdes and chilaquiles rojo}.

Here is some info I found online about the history of chilaquiles.

The word “chilaquiles” is derived from the Nahuatl language, spoken by the Aztecs. “Chīlli” means chili, and “aquīlli” means herbs or greens, which reflects the dish’s key ingredients: chili and corn. Corn, or maize, has been at the heart of Mexican culture and cuisine for thousands of years. For the ancient peoples of Mesoamerica, corn was a sacred crop and a vital part of their daily diet.

Chilaquiles are believed to date back to the Aztec era when they were originally made using tortillas, which were fried and then combined with chili, beans, and other ingredients. This simple, yet flavorful dish evolved over time and became a popular meal for the Mexican people. It was often made with leftover tortillas, making it both resourceful and delicious.

In modern times, chilaquiles have maintained their status as a traditional Mexican dish that’s enjoyed across the country and beyond. The dish has many regional variations, depending on the area and the personal preferences of the cook. Red salsa (made from dried chilis and tomatoes) and green salsa (often made with tomatillos) are the most common options, but other versions include mole, avocado, or even sour cream.

Chilaquiles are often served with eggs (fried or scrambled), chicken, or cheese, making them customizable to suit various tastes. The crispy tortilla chips absorb the sauce, creating a delicious contrast between the soft and crunchy textures. They’re also commonly topped with cilantro, onion, and crumbled cheese, adding fresh flavor and color to the dish.

While chilaquiles were once seen primarily as a breakfast dish, they’re now enjoyed at any time of day. Many people eat them as a comfort food, or even hangover cure, thanks to their satisfying and flavorful nature.

How I made my Chilaquiles whilst in the UK.

Just a note to say this is how I make it in the UK and I know I will most likely improve when I am in Mexico. Any tips much appreciated!

Luckily I found a local Mexican store in Bristol where I had to buy some and some authentic tortillas and canned tomatillos – you need these for salsa verde!

_{Examples of tomatillos. With and without husk.}

To make the sauce – we are doing salsa verde (green sauce) but chilaquiles can also come with salsa rojo (red sauce).

1. Drain and wash off your tin of tomatillos and put them into a frying pan on a low heat, so the tomatillos begin to get a lovely black skin (do not burn though) add in a green chilli and some onion/garlic. Once all warmed add into a blender and blend then put back into the pan on low to keep warm/thicken a little.
2. Cut the tortillas into triangles, put onto a baking sheet/tin and sprinkle with oil and salt (or for the healthy people spray with 1 cal spray and you can also do them in the air fryer)
3. Add into the oven or airfryer. I always start with about 7 mins and then check them. Ideally keep doing until the tortillas become crispy.
4. Add tortillas into a bowl/plate as your base and then out the salsa verde on top.
5. Add whichever toppings take your fancy! Traditional would be cheese, I always add avocado and an egg with some lime over the top.
6. Enjoy the best breakfast ever 😉

So thats it, my quick chilaquiles ready to eat in 15 minutes! Enjoy!

My Chilaquiles with salsa verde plated up and my salsa verde 🙂