Chilaquiles
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chilaquiles
[chee-lah-KEE-lehs] Because it was invented to use leftovers, this Mexican entree is sometimes called "poor man's dish." It consists of corn tortilla strips sautéed with other foods such as mild green chiles, cheese, chorizo and shredded chicken or beef. The dish may also be layered like lasagna and baked.
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Chilaquiles
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Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish.[1] Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sweet mexican cream (crema), and it is served with refried beans. Like many dishes, regional and familiar variation are quite common.
In central Mexico it is common for the tortilla chips to remain crisp. To achieve this, all ingredients save the salsa are placed on a plate and the salsa is poured at the last moment, seconds before serving. It is commonly garnished with cream, shredded queso fresco, raw onion rings and avocado slices. The image on the right clearly shows chilaquiles prepared this way, as the chips are visibly firm and stiff, and the salsa does not completely cover them.
Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
Chilaquiles are frequently confused with the Tex-Mex Migas, as each is a dish that uses tortilla chips/strips served primarily in the morning. In Guadalajara, cazuelas are kept simmering filled with chilaquiles that become thick in texture similar to polenta.
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Etymology
The name chilaquiles is derived from the Nahuatl word chil-a-quilitl which means "herbs or greens in chile broth".
Regional variations
In Sinaloa, Mexico, the chilaquiles are sometimes prepared with a white sauce.[1]
History of Chilaquiles in the U.S.
Recipes for chilaquiles have been found in a U.S. cookbook published in 1898. The book was Encarnación Pinedo's El cocinero español (The Spanish Cook). She included three recipes—one for chilaquiles tapatios a la mexicana, one for chilaquiles a la mexicana, and one for chilaquiles con camarones secos (chilaquiles with dry shrimp).[2]
References
- ^ a b Kennedy, Diana (1972). "Tortillas and Tortilla Dishes". The Cuisines of Mexico. Harper & Row. pp. 67. ISBN 06-012344-3.
- ^ Pinedo, Encarnación; Strehl, Dan; Valle, Victor (2005-10-24). Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California. ISBN 978-0-520-24676-8. http://books.google.com/?id=meyqux89SGwC&pg=PA1&dq=Encarnaci%C3%B3n+Pinedo+%22El+cocinero+espa%C3%B1ol%22&cd=1#v=onepage&q=chilaquiles&f=false.
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