Chilaquiles are a super easy and amazingly delish dish that can fit the bill for breakfast, lunch or dinner. Chilaquiles are generally made with fried corn tortillas, salsa, cheese, and various toppings. Add eggs and it’s a breakfast dish. Some rancheros beans, and it’s a hearty lunch. Add some chorizo and different garnishes, and it’s dinner. This recipe for Chilaquiles with Roasted Rojo and Verde Salsa takes a shortcut on the tortillas but adds a roasted component to the different salsas. I think you”ll really enjoy it!
Roasted Rojo and Verda Salsa
I made both roasted verde and rojo salsa for this recipe. . I used 2 9″x9″ cake pans, and put the ingredients in each, then tossed with salt and olive oil and roasted at 425 for about 20-25 minutes. To keep the salsas from being too thin, I cut the tomatoes and tomatillos so the liquids would evaporate a bit, deepening the flavor. For the chilis in each, I left them whole, them stemmed, seeded, and peeled them after roasting them.
Either or both of these salsas can carry this dish, so if you just want to make one, have at it. Also, both are amazing dips, so remember to serve the extra with some more chips!
Spend time on the salsa, save time on the chips
Ok, here’s my big time-saving tip. Use pre-cooked tortilla chips. Yes, I know it’s much more authentic to cook the chips yourself, but frankly, I kind of like precooked ones as they maintain their crispiness longer. What I don’t shortcut for this dish are the salsas, using fresh tomatillos, chilis, and some dried chilis in the rojo salsa for depth of flavor. Now, if you’re really in a hurry, just grab some pre-made verde or red salsa that you like (thinner salsas do better than chunky ones for this dish) and save even more time. Hey, I don’t judge- cook what makes you happy!
Chilaquiles are for any meal!
When you want to talk about versatility and simplicity in a dish, chilaquiles have to be at the top of the list. You can garnish them with anything you like- avocado, aiolis, radishes, escabeche, seafood, really anything you want. And they’ll taste great with it. Top with some scrambled or over easy eggs and you’ll have a great breakfast. Use chorizo like I do in this dish, and you’ll have a tasty lunch. Grill a pork tenderloin and cut into medallions for more protein for an unforgettable dinner. The choices are endless, and you’ll be glad to have such a versatile dish in your repertoire.Print