Chilaquiles in Cabo

Any time you go to another country, you are bound to have a new food experience of some kind.  On this trip, it was Chilaquiles.  To us, it was a fabulous breakfast nacho.  If you look it up on the interwebs – say, on Wikipedia, it says:

Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish.  Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sweet mexican cream (crema), and it is served with refried beans. Like many dishes, regional and familial variation are quite common.

In central Mexico it is common for the tortilla chips to remain crisp. To achieve this, all ingredients save the salsa are placed on a plate and the salsa is poured at the last moment, seconds before serving. It is commonly garnished with cream, shredded queso fresco, raw onion rings and avocado slices. The image on the right clearly shows chilaquiles prepared this way, as the chips are visibly firm and stiff, and the salsa does not completely cover them.

Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.

Chilaquiles are frequently confused with the Tex-Mex Migas, as each is a dish that uses tortilla chips/strips served primarily in the morning. In Guadalajara, cazuelas are kept simmering filled with chilaquiles that become thick in texture similar to polenta.

Not that I’m always relying on Wikipedia, but I feel as though the description above is pretty accurate when compared to our experience.  In Cabo, more often the not, the tortilla chips were pretty crispy.

I realize my photo above isn’t that helpful so here is another one I found from “Too Many Chefs“.

I’d love to get my hands on a good recipe for this and perhaps if I get ambitious one day, I’ll give it a whirl.  It really is a delicious dish and I’m not even a breakfast person!

So, let’s hear it:  Gimme your Chilaquiles recipes!!!