In case you hadn’t noticed, it’s still winter most everywhere. And there are few better ways to line your stomach on a cold day than that perfect mix of chicken, cheese and chips from Mexico—chilaquiles.
In case you hadn’t noticed, it’s still winter most everywhere. And there are few better ways to line your stomach on a cold day than that perfect mix of chicken, cheese and chips from Mexico—chilaquiles. Susan Feniger and Mary Sue Milliken of Border Grill, who quite literally wrote the book Mexican Cooking for Dummies stopped by to tell us how to get them just right.
Start with a great salsa. You can make it or you can buy it, but since this will be the base of the whole dish, make sure it’s flavorful and has a bit of a spicy kick. Leave anything labeled “mild” for another day.
Chilaquiles are a great way to use stale chips. Most recipes call for toasting tortillas, but you can also get some extra mileage out of that half eaten bag of tortilla chips gathering dust in your pantry. Since you’re going to soak and bake them, it doesn’t matter how stale the chips are. They will be perfect by the end.
Use plenty of garnish. Check the fridge for some extra herbs or vegetables. They can brighten up the whole dish.
Taste, taste, taste! Chilaquiles are made up of several different layers, so tasting is key to make sure that the dish is coming together well.
Don’t worry if it’s ugly. This is messy, melty comfort food, so don’t fret if your dish doesn't look like it was touched up by a food stylist. It's still delicious.