Dish · mexican
Chilaquiles
Fried tortilla chips simmered briefly in salsa until they soften slightly, topped with crema, queso fresco, onion, and often a fried egg.
Where it comes from
It began as a way to use tortillas gone stale, common in Mexican households where bread was not wasted, frying and then simmering the pieces in salsa to soften them back into an edible meal.
What cooks argue about
Cooks argue over simmering the chips long enough that they stay slightly crisp at the center against letting them soak fully soft, which some consider the point of the dish and others a mistake.
Nobody has published a chilaquiles recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.