Chilaquiles
Fried tortilla chips simmered in salsa verde or roja, topped with eggs, cheese, and crema.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Chilaquiles' origins trace back to the Aztec era, where a dish called 'nachitquilitl' was made using corn tortillas. This ancient preparation is a precursor to the modern chilaquiles, reflecting indigenous culinary traditions adapting with the introduction of new ingredients after the Spanish conquest.
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Chilaquiles are deeply ingrained in Mexican culture, particularly as a beloved breakfast and brunch staple, often enjoyed as a comforting family meal.
Morning Tradition
Chilaquiles are a quintessential Mexican breakfast dish, commonly enjoyed on weekends or special occasions. It's a hearty and satisfying meal that provides energy for the day ahead.
Family Gatherings
Preparing and sharing chilaquiles is often a communal experience, strengthening family bonds. Recipes are often passed down through generations.
Cure for 'Cruda'
In Mexican culture, chilaquiles are also considered a popular hangover cure, known for its ability to settle the stomach and replenish nutrients after a night of celebration.
Regional Variations
Chilaquiles recipes differ regionally in Mexico, with variations in salsa, cheese, and meat. For example, some regions favor green salsa (salsa verde), while others prefer red salsa (salsa roja).
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Chilaquiles offer a vibrant combination of textures and tastes, balancing savory, spicy, and creamy elements.
The primary flavors come from the fried tortilla chips softened by the salsa, ranging from mild and tangy to fiery hot. The cheese, typically queso fresco or cotija, adds a salty, crumbly texture, while crema (Mexican crema) provides a cooling richness. The eggs contribute protein and a delicate flavor. Meat choices, such as shredded chicken, steak, or chorizo, add savory depth and heartiness. The salsa is crucial, with variations utilizing tomatoes, tomatillos, chilies, and garlic to create a complex flavor profile.
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Tortilla Crispness
Use day-old tortillas for frying; they will become crisper. Avoid over-frying to prevent them from becoming too hard. The goal is to have them retain some chewiness after being soaked in the salsa.
Salsa Consistency
The salsa should be simmered to thicken slightly before adding the tortilla chips. This prevents the chilaquiles from becoming overly soggy. The ideal consistency is thick enough to coat the chips without making them mushy.
Timing is Key
Add the salsa to the fried tortillas just before serving to maintain some texture. Allowing them to sit for too long in the salsa will make them too soft.
Cheese Choice
Queso fresco or cotija cheese are traditional choices, but Monterey Jack or Oaxaca cheese can also be used for a meltier texture. The cheese should be crumbled or grated generously over the chilaquiles just before serving.
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