Chilaquiles in Red Salsa
Chilaquiles en Salsa Roja
Serves 6 Preparation Time: 10 minutes Cooking Time: 5 minutes
There are two kinds of people in Mexico: those who like their chilaquiles crispy and those who like them soft. Count me in the first group.
Chilaquiles are triangles of fried or baked corn tortillas drenched in a seasoned sauce and topped with crumbled fresh cheese, crunchy raw onions, and a drizzle of Mexican crema. If you want your chilaquiles crispy, get them to the table as soon as possible; if you prefer them soaked and soft, let the crisp chilaquile–loving people like me get their servings first. It takes no more than 10 minutes for them to soften at the table.
Chilaquiles are revered as a breakfast or brunch food. Serve alongside Refried Beans or Simple Beans from the Pot and eggs any way you like them.
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- ½ cup thinly sliced white onion
- ½ cup crumbled queso fresco, Cotija, farmer cheese, or mild feta
- ½ cup Mexican crema, crème fraîche, or sour cream
- Heat the salsa in a large skillet over medium heat. When it is hot, add the tortilla chips, quickly stirring them in so that they are fully coated.
- Turn out onto a large platter and garnish with the sliced onion, crumbled cheese, and drizzle the cream over. Serve immediately.