Chilaquiles: Difference between revisions
Zempasuchil (talk | contribs) Chips or totopos are a recent modern twist to this dish. However, traditionally, they are not made with chips and salsa only. They are made with tortillas and eggs with or without the use of a sauce or cheese. Tags: Mobile edit Mobile web edit |
Not only a breakfast food Tag: Reverted |
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'''Chilaquiles''' ({{IPA-es|tʃilaˈkiles}}) are a traditional [[Mexican cuisine|Mexican |
'''Chilaquiles''' ({{IPA-es|tʃilaˈkiles}}) are a traditional [[Mexican cuisine|Mexican dish]] made with [[tortillas]].<ref name="Bayless">{{cite book |last1=Bayless |first1=Rick |title=Mexico: One Plate at a Time |date=2000 |publisher=Scribner |location=New York |isbn=0-684-84186-X |page=129}}</ref> |
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== Ingredients and variations == |
== Ingredients and variations == |
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Typically, left over tortillas are the basis of the dish.<ref name="kennedycuisines">{{cite book | last1 = Kennedy | first1 = Diana | authorlink1 = Diana Kennedy | title = The Cuisines of Mexico | chapter = Tortillas and Tortilla Dishes | publisher = Harper & Row | year = 1972 | pages = 67 | isbn =978-0-06-012344-4}}</ref> [[Salsa verde|Green]] or [[Salsa roja|red salsa]] is poured over the crisp tortilla triangles.<ref>{{Cite web |last=Lopez |first=Steve |date=2021-12-11 |title=Column: Comfort food confessional: My lifelong quest to find, or create, the perfect chilaquiles |url=https://www.latimes.com/california/story/2021-12-11/lopez-column-lifelong-quest-perfect-chilaquiles |access-date=2023-02-02 |website=Los Angeles Times |language=en-US}}</ref> The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with [[Crema (dairy product)|crema]], crumbled ''[[queso fresco]]'', sliced onion, and avocado slices. Chilaquiles can be served with [[refried beans]], [[Egg (food)|eggs]] (scrambled or fried) and [[guacamole]] as side dishes. |
Typically, left over tortillas are the basis of the dish.<ref name="kennedycuisines">{{cite book | last1 = Kennedy | first1 = Diana | authorlink1 = Diana Kennedy | title = The Cuisines of Mexico | chapter = Tortillas and Tortilla Dishes | publisher = Harper & Row | year = 1972 | pages = 67 | isbn =978-0-06-012344-4}}</ref> [[Salsa verde|Green]] or [[Salsa roja|red salsa]] is poured over the crisp tortilla triangles.<ref>{{Cite web |last=Lopez |first=Steve |date=2021-12-11 |title=Column: Comfort food confessional: My lifelong quest to find, or create, the perfect chilaquiles |url=https://www.latimes.com/california/story/2021-12-11/lopez-column-lifelong-quest-perfect-chilaquiles |access-date=2023-02-02 |website=Los Angeles Times |language=en-US}}</ref> The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with [[Crema (dairy product)|crema]], crumbled ''[[queso fresco]]'', sliced onion, and avocado slices. Chilaquiles can be served with [[refried beans]], [[Egg (food)|eggs]] (scrambled or fried) and [[guacamole]] as side dishes. |
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As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or |
As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast, Lunch or dinner. This makes them a popular recipe to use leftover tortillas and salsas. |
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== Etymology == |
== Etymology == |
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Revision as of 00:20, 24 May 2024
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| Course | Any |
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| Place of origin | Central and Northern Mexico |
| Main ingredients | Tortillas, green or red salsa, pulled chicken, cheese, refried beans, scrambled eggs |
Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) are a traditional Mexican dish made with tortillas.[1]
Ingredients and variations
Typically, left over tortillas are the basis of the dish.[2] Green or red salsa is poured over the crisp tortilla triangles.[3] 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, sliced onion, and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes.
As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast, Lunch or dinner. This makes them a popular recipe to use leftover tortillas and salsas.
Etymology
| Nahuatl names for chilaquiles[4] | 1st component | English literal | Pronunciation (IPA) | 2nd component | English literal | Pronunciation (IPA) |
|---|---|---|---|---|---|---|
| chīlāquilitl | chīlātl | chile water | [ˈt͡ʃiːlaːt͡ɬ] | quilitl | edible plant | [ˈkilit͡ɬ] |
| tlaxcalpōpozōn | tlaxcalli | tortilla | [t͡ɬaʃˈkalːi] | pōpozōn | foam | [poːˈposoːn] |
Regional variations
In central Mexico, it is common for the tortilla chips to remain crisp. To achieve this, all ingredients except the salsa are placed on a plate and the salsa is poured at the last moment before serving. In Guadalajara, cazuelas are kept simmering filled with chilaquiles that become thick in texture, similar to polenta. In the state of Sinaloa, chilaquiles are sometimes prepared with cream. In the state of Tamaulipas, on the northeast side of the country, red tomato sauce is commonly used.[2] In the state of San Luis Potosí, it is also common to serve chilaquiles, not with pulled chicken, but with cecina.
History in the United States
Encarnación Pinedo published El cocinero español (The Spanish Cook) in 1898 in California and included recipes for chilaquiles tapatíos a la mexicana, chilaquiles a la mexicana, and chilaquiles con camarones secos (chilaquiles with dry shrimp).[5]
See also
References
- ^ Bayless, Rick (2000). Mexico: One Plate at a Time. New York: Scribner. p. 129. ISBN 0-684-84186-X.
- ^ a b Kennedy, Diana (1972). "Tortillas and Tortilla Dishes". The Cuisines of Mexico. Harper & Row. p. 67. ISBN 978-0-06-012344-4.
- ^ Lopez, Steve (2021-12-11). "Column: Comfort food confessional: My lifelong quest to find, or create, the perfect chilaquiles". Los Angeles Times. Retrieved 2023-02-02.
- ^ Nahuatl Dictionary. (1997). Wired humanities project. Retrieved September 9, 2012, from link Archived 2016-12-03 at the Wayback Machine.
- ^ Pinedo, Encarnación; Strehl, Dan; Valle, Victor (2005-10-24). Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California. ISBN 978-0-520-24676-8.
External links
The dictionary definition of chilaquiles at Wiktionary
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