Suddenly, chilaquiles are everywhere! They have mostly stayed under the gringo radar, at least in my area of the country. But since the beginning of the year, I’ve seen them on TV shows, heard praises from friends online, and noticed them moving towards the tops of menus around town. All the while, this comfort food has been a breakfast staple in Mexico for generations.
Chilaquiles are homemade corn tortilla chips drowned and simmered in red or green salsa until slightly soft, then topped with queso fresco, eggs, beans, or shredded pork. I used Marcela’s recipe and went the black bean route, topping them with a healthy squeeze of fresh lime. The chilaquiles were incredibly refreshing and very filling with a great protein punch from the beans. The salsa verde was tart and cooling, and the queso fresco provided relief from the mild heat of the dish. I’m a Mexican food cooking novice, so I used jarred salsa verde, though I’d like to try making my own next time! And there will be a next time. This gringo is sold!
The Portly Vegetarian 