{recipe} Robert's Chilaquiles - off the (meat)hook (2024)

FAQs

Why are my chilaquiles soggy? ›

According to Taste of Home, that's usually due to the nature of the chips being used: thin, higher-end grocery store tortilla chips are just too delicate to stand up to the simmering process, and often go limp in the salsa, making for a one-note texture that's none too pleasing.

Texture is a major differentiator between Chilaquiles and Nachos. Nachos are usually crispier, with the toppings adding more texture. Due to the spicy salsa in chilaquiles, the tortilla chips are usually softer, and the flavor is more intense.

The traditional components of chilaquiles—corn tortillas, salsa, and toppings like cheese and cream—offer a balance of carbohydrates, proteins, and fats. When topped with eggs or meat, chilaquiles become a hearty, nutritious meal that provides energy throughout the day.

Chilaquiles is an authentic Mexican meal that originated in 1898 and is still a staple for many families today. In its most basic form, Chilaquiles consist of fried tortilla strips that are simmered in salsa or mole to soften them up. It is a very versatile dish but it is most commonly served for breakfast or brunch.

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 ...

Fry 1/4 of tortilla wedges, using a metal spider to agitate and turn them as they cook. Cook until bubbling slows to a trickle, chips are pale golden brown, and are very crisp, about 3 minutes. Transfer to the baking sheet and immediately season with kosher salt. Repeat with remaining batches.

This dish is found all throughout Mexico, and at its most basic, it consists of fried tortilla chips covered with a red or green salsa, which makes the chip soft. Chilaquiles are commonly served with a side of refried beans and are eaten quite regularly in most Mexican homes.

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.

It's simplicity at its best. Serve with a scrambled or fried egg on top, or with cheese, shredded chicken, or roasted veggies — the options are endless.

Stick to a tried and true favorite by serving a generous helping of refried beans with your chilaquiles. Refried beans are a popular Tex-Mex dish, but they're sure to please in any setting. Despite the name, refried beans aren't actually fried twice.

What does chilaquiles mean in Spanish? ›

The word chilaquiles (pronunced: [tʃilaˈkiles] or chee-lah-kee-lehs) derives from an ancient word in the Aztec Nahuatl language meaning “chilis and greens.” The Nahuatl language originated in Central Mexico and can still be heard spoken today in some regional communities.

Are chilaquiles healthy? Yes, chilaquiles can be a healthy dish, if the tortilla chips are fried with healthy oils and a lean protein is used as a topping.

Now known as a staple in Mexican cuisine (as well as brunch culture in SoCal and Texas), Chilaquiles goes all the way back to the Aztecs. In fact, the word “chilaquiles” comes from the Nahuatl (Uto-Aztecan) language which means chile water.

chilaquiles, a Mexican dish consisting of strips or pieces of corn tortillas that are fried, then sautéed with green or red salsa, and topped with cheese, crema (a sweet, thin cream sauce), and onion. Pulled chicken may also be added during the cooking process, and casserole versions of the dish are popular.

Treat Your Tortillas Right

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Rebecca, try this: Heat one cup vegetable oil in a medium skillet over medium-high heat until the oil bubbles immediately when you stick the edge of a tortilla onto the surface. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side).

The simplest ways to revive stale tortilla chips

You can also make stale or soggy chips crisp again by lightly baking them in the oven. Lay them out on a baking sheet and toast them at 400 degrees Fahrenheit for three to five minutes or until they reach your desired crispiness (up to 10 minutes).

Preheat the oven to a low temperature, around 350 degrees Fahrenheit (175 degrees Celsius), and place the tortillas directly on the oven rack or on a baking sheet. Bake them for a few minutes until they become warm and regain their crispness.