Chilaquiles for Breakfast, Lunch or Dinner

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The MEXICO Report
By Susie Albin-Najera

Ahh, chilaquiles.  I could eat them for breakfast, lunch and dinner! Anyone can make them and you don’t have to be a professional chef make good ones.  Believe me, if I can do it — you can too.

For those unfamiliar with chilaquiles, they are a popular Mexican dish, usually served for breakfast and consist of corn tortillas cut in quarters, fried and served with red or green sauce, topped with Mexican sour cream, onions and Cotija cheese.

Is your mouth watering yet? Well, many of you have been asking for my chilaquiles recipe so … here it is! We had a really neat chilaquiles experience a while back if you want to check it out. P.S. I first learned to make chilaquiles in a cooking class in Oaxaca, which I highly recommend doing.

Chilaquiles recipe a la The Mexico Report

1 package of corn tortillas
corn (or vegetable) oil
green salsa (you can purchase a bottle or make by hand with green tomatillos, etc.)
chopped onions
sour cream
cotija cheese

Heat skillet, pour in corn oil, break tortillas into triangular shapes (fold corn tortilla in half then in half again, and again).

Triangular corn tortilla pieces

Place tortilla triangles in skillet. Wait until they are crispy.  Turn them over and resume frying for another minute or so.

Fry the pieces in oil

Pour in the green salsa into the skillet.

Place all chilaquiles on plate. Slap on some sour cream, chopped onions and cover with crumbled cotija cheese.  Serve crispy and hot!

Enjoy mis amigos!

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Susie Albin-Najera
Susie Albin-Najera is the creator and editor of The Mexico Report, an award winning travel blog showcasing news, deals and resources for the modern traveler. Najera is a writer, author, travel blogger, marketing and public relations specialist and producer. Najera serves on the host committee for Maestro Cares, founded by singer Marc Anthony and producer Henry Cardenas; and on the advisory board for Corazon de Vida, providing aid to children in Mexico. She is also the creator of 'The Real Heroes of Mexico' showcasing community heroes in Mexico and producer of Latino Thought Makers. Najera has been recognized by the Mexican Consulate and Mexico Tourism Board for fostering positive relations between countries and her dedication to showcasing Mexico as a premiere destination. She can be reached at info@themexicoreport.com

3 comments for “Chilaquiles for Breakfast, Lunch or Dinner

  1. 2011-06-19 at 12:14 am

    I love chilaquiles. These look amazing.I usually have red sauce on mine but I like your way.. My mouth is watering. Your dad is a lucky man.

    Steve

  2. 2011-03-27 at 11:08 pm

    Susie,

    I am impressed with your knowledge of all things Mexican! Do you know how safely suck the mescal out of a worm in a mescal bottle as to not waste a drop? I used to eat them but friends told me it can lead to alcoholism…

  3. 2011-03-27 at 10:04 pm

    Mi querida Susie…..no dudo de tus magníficos chilaquiles pero tienes que ir conmigo a aprender cocina prehispánica también! No se te olvidará jamás!
    Te espero en Malinalco cualquier dia de estos!

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