I love chilaquiles – but luckily for me, I don’t get a chance to eat them that often. I don’t make them myself, because I am afraid of frying things… sort of. I don’t order them from restaurants any more. They are good, but they are always made with meat (usually chicken) and I just don’t think that’s necessary.
The first time I remember having chilaquiles was at the Mansion Iturbe in Patzcuaro, Mexico. It was part of my breakfast, and accompanied by fried eggs and refried beans. Awesome – two summers ago, when we went back to Patzcuaro, that was the first thing I was looking forward to.
That, and sopa tarasca – but that’s another entry.
Here are a couple of links to recipes for chilaquiles:
- This one goes both ways… red or green salsa.
- Here is a recipe from the Loteria Grill
- Here’s another from AllRecipes.com
- Look – Seafood Chilaquiles!
- Turkey Chilaquiles
- Chilaquiles with Chorizo (Farmer John’s recipe)
- Rick Bayless’ recipe with the inevitable chipotle chiles
- Here’s his Chilaquiles for a Crowd – more of a casserole
- Black Bean and Chicken Chilaquiles from Cooking Light
- Black Bean Chilaquiles from Moosewood Restaurant
- Here’s a Fairfield Farms/Moosewood Frozen Entree version