Chilaquiles is typically, corn tortillas cut in quarters and lightly fried with g reen or red salsa poured over the crisp tortilla triangles. 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, raw onion rings and avocado slices. Chilaquiles can be served with refried beans, eggs, beef and guacamole as side dish.
Chilaquiles is eaten daily in many Mexican homes, but you’ll also find the dish served by restaurants, hotels, and street vendors. Throughout Mexico, regional variations abound.
In Mexico City, the tortillas are usually simmered in slightly tart green tomatillo sauce or spicy tomato sauce. Central Mexico, on the other hand, prefers crisp tortilla chips, so rather than simmering them in salsa, the salsa is poured onto the chips right before serving. Cooks in Guadalajaratraditionally use cazuelas, a special cooking pot, to simmer chilaquiles until it becomes thick like polenta. In Sinaloa, chilaquiles can be prepared with white sauce rather than red or green.
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