In order to understand chilaquiles, think tortilla casserole or lasagna. Layers and layers of tortilla chips with sauce and toppings sandwiched in between. Just like any sandwich, lasagna or casserole, chilaquiles are susceptible to variations depending on taste and/or preferences.
The Chips
You have two options: Buy tortillas from your local grocery store and make your own chips or just grab that big ole’ bag on sale.
Making Your Own Chips v. Store Bought
I prefer buying the corn tortillas from La Tortilla Factory and making my own chips . These have a freshness and wholesome thickness to them that are perfect in a casserole. But of course, when in a pinch I’ve also used the store bought ones.
To Soften the Chip or Keep it Crisp?
In central Mexico, they do not like to soften the chips with the sauce at all. Therefore, the chips and toppings are all layered together and baked. The salsa is drizzled on top of the bake, right before serving. In Guadaljara, its the opposite, the chips are simmered stovetop for so long, that by the time people eat, they are as soft as polenta.
I’ve opted for a middle course, lightly drizzling sauce in between layers and baking for 5-6 mins. When it’s ready to eat, you will have alternate layers of soft and crisp chips
The Sauce
Generally, you have Chilaquiles verdes, with a tangy tomatillo sauce or the rojos version with an earthier red sauce.
I love spicy red but I also love a tangy green salsa. Therefore, I came up with my Mexican Chilaquiles Verdes e Rojos–literally translated to some parts red and some parts green. And since we are melding flavors, I thought why stop at tangy green and earthy rojos, why not have sweet mango salsa as well. It’s an explosion of flavor that’s quite frankly addictive.
The Toppings
I normally use jalapenos and pineapples, along with black beans, sour cream and mozarella cheese. But of course, these are just a guidance. Adjust or add according to your taste.
Mexican Chilaquiles Verdes e Rojos–The Vegan Edition
The chips are vegan. The sauces are home-grown & vegan, with no processed ingredients in them. If its just a few pesky toppings, such as sour cream and cheese that are the issue, it’s an easy fix. Last night, we made the vegan edition of this dish by using Violife Mozzarella Shreds–a beautifully melty vegan cheese and jazzing up the Forager Brand Cashewmilk yogurt–a little lemon and salt and green sauce all mixed in with the yogurt.
Where this dish is concerned, from a flavor perspective, vegetarian or vegan, it’s all the same. I hope you try it and enjoy.
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Authentic Mexican Chilaquiles Verdes e Rojos
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Diet: Vegetarian
Description
A fun dish that layers tortilla chips with sauce, cheese and toppings.
Ingredients
Vegetarian Version:
8 corn tortilla (I use the La Tortilla Factory brand)
1 cup shredded mozarella cheese
1/2 cup hot and sweet jalapeno (comes in a bottle)
1/2 cup pineapples, cut into 2 cm. chunks
1/2 cup black beans
1/4–1/2 cup green jalapeno/tomatillo salsa ( I used the ScottSauce brand)
1/4–1/2 cup sour cream
1/2 cup mango salsa (I use the Mrs. Renfro brand)
Vegan Edition:
Same ingredients as above except:
1/2 cup Violife Mozzarella Shreds
1/2 cup Cashewmilk Yogurt
1/2 tsp. salt
Instructions
Additional Prep:
- Pre-heat oven to 400 degrees Fahrenheit
- For the Vegan Edition: Mix 2-3 tbsp. of green sauce with cashewmilk yogurt along with 1/2 tsp. salt. Set aside and use in place of sour cream.
Making the Chilaquiles:
- Pour oil into a pan until you have 1 inch. of the pan is filled up (I used a cast iron pan). Heat to 325 degrees Fahrenheit.
- Cut each tortilla in half, then in triangles, the shape of tortilla chips.
- When the oil is ready, drop one batch of chips into the pan. Deep fry for 5-5 1/2 mins. until the chips brown and crisp up. Remember to take them out 30 secs. before you think they will be done. The chips will continue cooking and browning for 30 -45 secs. after being removed from the oil, hence the precaution of taking them out a bit early. Repeat until all the tortillas are fried.
- Arrange one batch of the chips close together in a baking dish so that there is very little gap between them.
- Sprinkle a handful of cheese, jalanenos, pineapples and black beans.
- Drizzle about 1/4 cup green and red sauce over the chips–don’t drown the chips in sauce. It will turn the chips soggy and unappealing. Also taste your green sauce and adjust amount used if it’s especially tangy.
- Layer another batch of chips over the first batch of toppings. Then repeat previous steps, adding cheese, followed by jalapenos, pineapples and beans, then the sauces and finally the sour cream.
- Place in the pre-heated oven for 5-6 mins.
- Turn off oven and serve Authentic Mexican Chilaquiles Rojos e Verde.
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 315
- Sugar: 6.1
- Sodium: 376
- Fat: 9.3
- Saturated Fat: 5.1
- Carbohydrates: 44.5
- Fiber: 7
- Protein: 15.4
- Cholesterol: 24
Keywords: chilaquiles, authentic mexican, tortilla chips, mexican snacks, chilaquiles rojos, chilaquiles verde, salsa, chilaquiles salsa, authentic mexican chilaqulies, mexican vegetarian food, tex mex food
Eating With Your Eyes
Other Mexican Dishes:
- A warm, light stew that pairs perfectly with cilantro-lime rice and fresh pico de gallo–See my Mexican Gumbo at www.veggiemashups.com.
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